Savory Cheese and Chive Bread
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
Ingredients:
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, choppedDirections:
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.
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JoVonn — November 4, 2010 @ 3:18 pm
You had me at cheese and bread. Looks delicious.
Baking is my Zen — November 4, 2010 @ 3:20 pm
The bread looks wonderful! You had me at bread & cheese too!
Carmen
Monique — November 4, 2010 @ 3:22 pm
what?
No rising?
No Kneading?
No yeast?
WHERE HAS THIS BREAD BEEN ALL MY LIFE?????
Monique — November 4, 2010 @ 3:22 pm
time out… and theres cheese???
OMG
MAKING THIS
TONIGHT!!! love you for this one!
Amy (Sing For Your Supper) — November 4, 2010 @ 3:24 pm
Mmmm, this looks SO good!!! A perfect bread to go along with soup or chili!!! Can’t wait to try!
Rosa — November 4, 2010 @ 3:26 pm
So yummy looking and sounding! I love savory breads. Perfect when eaten warm and smothered with butter.
Cheers,
Rosa
Hungry Sofia — November 4, 2010 @ 6:28 pm
You are on top of the all the new books coming out! This looks amazing for breakfast!
megan @ whatmegansmaking — November 4, 2010 @ 7:18 pm
I love savory breads! This one looks like something I’d love. Especially with the cheese
A Plum By Any Other Name — November 4, 2010 @ 8:23 pm
Every so often a recipe comes around that makes me say “now why didn’t I think of that?!” This bread idea of yours is fantastic. And it just so happens that I have some sad looking chives “on the verge” … could the signs be any clearer?
UrMomCooks — November 4, 2010 @ 11:26 pm
You got me at mega cheesy! Gruyere? Yum! I luv these kinds of breads – they make any meal better!
ingrid — November 4, 2010 @ 11:27 pm
It is a good looking bread but I can’t past your salmon. Gotta run and check it out closer!
~ingrid
Jackie — November 5, 2010 @ 1:12 am
Hi
Did you use all gruyere cheese, or did you use gruyere cheese with another cheese, if so what kind.
Quay Po Cooks — November 5, 2010 @ 3:48 am
If I did not come to your blog, I will never think of adding chives to bread. Oh I love this recipe. This bread looks incredibly delicious!
Bonnie — November 5, 2010 @ 7:10 am
I’m smelling the aroma too–and thinking left over turkey sandwiches.
Best,
Bonnie
Katrina — November 5, 2010 @ 9:27 am
I love cheese and I love chives!! Together they make me happy as well. This sounds awesome.
Maria — November 5, 2010 @ 10:17 am
Love this bread. Great flavors in there!
Sue — November 5, 2010 @ 10:28 am
This looks so good! If for some crazy reason you couldn’t eat it all when it’s fresh I bet it would be great in a Panzanella salad.
Tracey — November 5, 2010 @ 11:11 am
Yum, Gruyere and chives? That sounds like a match made in heaven to me
hannah @Bake5! — November 5, 2010 @ 12:28 pm
oh wow cheese chive heaven!!! i love them both!!!
Tracy — November 5, 2010 @ 1:30 pm
What a wonderful bread! I love chives in savory breads and muffins…yum!!
Florentina — November 5, 2010 @ 3:19 pm
This is really great, I have some gruyere cheese leftover from my french onion soup dinner the other night. Perfect way to use it!
Paris Pastry — November 5, 2010 @ 3:26 pm
Sounds like the perfect side dish! I sure can’t resist a cheesy bread!
Xiaolu @ 6 Bittersweets — November 5, 2010 @ 4:34 pm
Cheese and chives or scallions are so perfect together. This looks too yummy.
justcooknyc — November 5, 2010 @ 5:30 pm
not sure what to think of this guy? c’mon, that bread looks awesome.
beth@thescreenporch — November 5, 2010 @ 6:23 pm
Wow. That bread looks amazing. I really like your site. I’m definatly going to make that bread. Love it… B
Michelle — November 5, 2010 @ 7:02 pm
Oh, I think this sounds amazing. Love the cheesy chive combo!
Leslie — November 5, 2010 @ 9:40 pm
As soon as I saw this bread I thought “this looks like the one in Dorie’s new book that I’ve been meaning to make…” and it is! It looks so delicious that I need to make it soon!
Julie — November 5, 2010 @ 11:10 pm
I am so into savory breads and muffins. Can’t wait to make this one!!!
naomi — November 6, 2010 @ 3:40 am
Oh, wow, Eliana, this looks and sounds incredible. I love the savory breads and the combination of the cheese with gruyere is making me really hungry now!
sameena — November 6, 2010 @ 6:10 am
Hi,
That looks so yumm and awesome..:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
Joanne — November 6, 2010 @ 6:55 am
Seeing as how I’m a disaster when it comes to biscuit making (me and chilled butter just do NOT get along), this is basically the perfect solution to my problem. This way I can get my savory cheese bread fix without gaining any more gray hairs. Good stuff.
Donna — November 6, 2010 @ 7:21 am
I LOVE the ease in preparing this bread. This would go perfect with a bowl of soup! Delicious, Eliana!
Ms. Latina — November 6, 2010 @ 11:19 am
OH. MY. GOODNESS. This looks soooooo good!!!
Kerstin — November 6, 2010 @ 1:37 pm
I’m in love with savory quick breads and especially love this one because of all the cheese – yum!
Delishhh — November 6, 2010 @ 11:56 pm
What a great bread. I have never done a cheese bread but this looks fabulous to try. Just stumbled across your site, very nice!
Jessica of My Baking Heart — November 7, 2010 @ 12:24 pm
This looks beautiful, Eliana!
Nic — November 8, 2010 @ 7:13 pm
that looks incredible!
Lisa @ The Cooking Bride — November 19, 2010 @ 12:03 pm
Oh my god, be still my beating heart! YUM!
Chaya — November 28, 2010 @ 5:17 am
I adore savory breads and I am always looking for good recipes to make. Thanks for sharing this.