Cheese & Chive Bread

This bread was the start to a very long day. Good thing it was relatively easy to make because the mac and cheese took the greater part of the afternoon. Any bread that has cheese in it is good to me. I think this bread would be best straight out of the oven so the cheese is still gooey. Mmmm cheese. You could probably substitute jack cheese for the gruyere if you want a cheaper cheese.

Oh, put a slice in the toaster the next day and smoother with butter!

cheese & chive bread

1 3/4 cups (218g) flour

1 tbsp baking powder

1 tsp salt

1/4 tsp pepper

Pinch of cayenne pepper

3 eggs, room temperature

1/3 cup (80ml) milk

1/3 cup (80ml) olive oil

1 cup (100g) grated gruyere cheese

1/3 cup (60g) sharp cheddar cheese, cubed

1/2 cup (30g) minced fresh chives

1/3 cup (39g) finely chopped walnuts

Oven 350F.

Butter and flour one loaf pan.

Whisk the flour, baking powder, salt and peppers. Set aside.

Whisk eggs for 1 minute. Add the milk and olive oil. Slowly add the milk mixture to the flour mixture. Fold in the cheese, chives and nuts.

Fill pan and bake for 35-40 minutes


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