Savory Cheese and Chive Bread

"In 'Around My French Table' by Dorie Greenspan"
photo by a user photo by a user
Ready In:


  • 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)


  • 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).
  • Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
  • 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.
  • 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.
  • Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
  • Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
  • Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
  • 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.
  • 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.
  • 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).
  • **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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  1. 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.



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