Savory Cheese and Chive Bread

READY IN: 1hr
Recipe by ratherbeswimmin

In 'Around My French Table' by Dorie Greenspan

Top Review by sofie-a-toast

This was good - nice consistency and easy to make but it was just a little too eggy tasting for me (not a huge egg fan). Smelled delicious baking and loved the addition of the chives. Made with a mix of sharp white cheddar and guyere.

Ingredients Nutrition

  • 1 34 cups all-purpose flour
  • 1 tablespoon baking powder
  • 12-1 teaspoon salt (depending on what cheese and add-ins you are using)
  • 14 teaspoon freshly ground white pepper (or more to taste, you could add a pinch of cayenne)
  • 3 large eggs, at room temperature
  • 13 cup whole milk, at room temperature
  • 13 cup extra-virgin olive oil
  • 1 cup coarsely grated cheese (about 4 ounces, Gruyere, Comte, Emmenthal, or Cheddar)
  • 2 ounces cheese, cut into very small cubes (Gruyere, Comte, Emmenthal, or Cheddar, about 1/2-2/3 cup)
  • 12 cup minced fresh chives (or other herbs, or thinly sliced scallions)
  • 13 cup toasted walnuts, chopped (optional)

Directions

  1. Center a rack in the oven; preheat oven to 350°; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).
  2. Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
  3. Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.
  4. Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.
  5. Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
  6. Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
  7. Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
  8. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
  9. Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes.
  10. Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper).
  11. **This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.

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