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Cheese and Chive Herb Bread recipe
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Cheesy Herb Bread
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
A savory quick bread filled with cheese and fresh herbs makes for a wonderful snack or appetizer. This pairs exceptionally well served with chilled wine or cold beer. This recipe is adaptable to suit any mood or taste. Cheddar, Swiss, Parmesan or other hard cheeses are great fillers with a variety of fresh herbs. I like chives with lemon thyme, but basil or any combination of herbs will taste great. Anything goes with this bread. The recipe is slightly adapted form Savory Cheddar-Chive Bread by Dorie Greenspan on www.seriouseas.com
Author: Ginger
Ingredients
  • 1 3/4 cup 268 g All-purpose flour
  • 1 TB Baking powder
  • 1/2 to 1 tsp Kosher salt amount of salt depends on the cheese and other add ins
  • 1/4 tsp fresh ground white pepper
  • 3 large eggs room temperature
  • 1/3 cup 75 ml whole milk, room temperature
  • 1/3 cup 75 ml extra virgin olive oil
  • 3 oz 75 g coarsely grated cheese like Gruyere or cheddar
  • 2 oz 50 g diced cheese like Gruyere or cheddar
  • 1/2 cup 125 ml minced chives or other herbs
  • 1 - 2 TB chopped lemon thyme
Instructions
  1. Set the oven rack to the middle position and pre-heat the oven to 375˚F / 190˚C / Gas Mark 5, and generously butter a loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper until evenly combined.
  3. In a medium mixing bowl add the eggs, then whisk until well combined and somewhat frothy. Add the milk and olive oil and whisk together.
  4. Pour the egg mixture into the flour mixture and stir with a rubber spatula or wooden spoon. Mix until everything is just combined. You do not want to over work the dough and there is no need for the dough to be thoroughly mixed together. Stir until everything is just mixed, it won't be smooth.
  5. Stir in all the cheese, herbs and any other add ins you have, like chopped walnuts. The dough is thick, but carefully work in the cheese and herbs until evenly distributed. Don't overwork the dough.
  6. Scrape into your prepared loaf pan and bake for 35 to 45 minutes. The bread is done when it has a golden brown crust, and a cake tester inserted into the middle of the loaf comes out clean.
  7. Cool on a rack for 10 minutes, then run a knife around the edge of your pan and remove the bread from the pan. Cool the loaf on the rack until it is at room temperature.
  8. Best eaten the day it is made, but it will keep for a day, wrapped in plastic wrap and stored on the counter.