I’m still not quite sure what to think of this guy. I think it’s because whenever I bake anything in my beloved loaf pan, it’s normally this, this or this. In other words, whenever I bake anything in my loaf pan, the result is normally a sweet confection.
But this loaf does not have an ounce of sugar in it. What it does have is chopped chives and lots of Gruyere, which gives it a slightly oniony and mega cheesy flavor. Nothing makes this chica happier than cheese and I can’t even begin to describe the aroma than enveloped my apartment when this bread was baking in the oven – cheesy nirvana.
So if you’re looking for an alternative to biscuits or rolls to serve with your next dinner, give this guy a try. Just one tip – buy a bit more cheese than the recipe calls for because you won’t be able to resist nibbling while putting the batter together.
Savory Cheese and Chive Bread
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2-2 teaspoon salt (depending how salty your cheese is)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or Cheddar (about 4 ounces)
2 ounces Gruyere, Comte, Emmenthal, or Cheddar cut into very small cubes
1/3 cup minced fresh chives
1/3 cup toasted walnuts, chopped
Center a rack in the oven and preheat to 350 degrees. Generously grease a loaf pan.
Whisk flour, baking powder, salt and white pepper in a large bowl and set aside.
Put eggs in a medium bowl and whisk for a minute until frothy and blended. Then whisk in milk and olive oil until fully incorporated.
Pour the wet ingredients into the dry and gently mix until all the dry ingredients are moistened. (No need to be thorough or energetic as over mixing will toughen the bread.) Then stir in cheese, chives and walnuts. The dough will be very thick. Pour the dough into the prepared pan and even the top with the back of a spoon or spatula.
Bake for 35-45 minutes or until the bread is golden and a knife inserted into the center comes out clean. Transfer to a cooling rack to cool. Once slightly cooled, run a knife along with sides of the pan and turn over onto a rack. Invert and set right side up to cool.