Cheddar Cheese and Chive Bread
This is a savory cheese quick-bread that is good for snacking or toasted with butter for breakfast.
Based on a recipe originally found in the Washington Post.
Cheddar Cheese and Chive Bread
Kayla's Kitchen
kaylasdoghouse.com/kitchen
Servings: 1 loaf
Ingredients
- 1 3/4 cup flour
- 1 tablespoon baking Powder
- 1 teaspoon salt
- 1/8 teaspoon cayene pepper
- 3 large eggs - bring to room temperature before using
- 1/3 cup milk - bring to room temperature before using
- 1/3 cup olive oil - extra-virgin is preferred
- 4 ounce cheddar cheese - grated
- 1/2 cup Chives - fresh, minced
- 1/2 cup cheddar cheese - cut into 1/4 inch cubes
Instructions
- Preheat oven to 350 degrees.
- Grease a 8 x4 1/2 x 2 3/4 loaf pan with butter or olive oil
- Using a large mixing bowl, mix the flour, baking powder, salt and pepper.
- Using a medium bowl, whisk the eggs for a minute or two, then and the milk and oil and whisk until well blended.
- Pour the egg and milk mixture into the large bowl with the flour mix. Use a wooden spoon and stir until blended. Don't overmix.
- Add the grated cheddar, chives, and cube cheddar to the mixture and use a wooden spoon to stir until the mixture forms a thick dough.
- Fill the loaf pan with evenly with the dough.
- Bake for about 40 minutes. The surface should be golden brown and a toothpick should come out clean when inserted into the middle.
- Cool on a wire rack for about 5 minutes. Turn out the loaf and cool before serving. You will probably have to run a knife around the edges of the pan to get the loaf out.
