Savory Cheese and Chive Bread

It's early Sunday morning and the sun has yet to rise. The house is quiet and the dull hum of the dryer plays softly in the background. I’ve been up for a while now, the time completely mine. Suddenly I notice a wonderful aroma, it is this savory cheese and scallion bread baking in the oven. Ohhh... but I can’t wait to slather in butter, with some fruit for breakfast.

This recipe is straight up from the "Around My French Table", cookbook by Dorie Greenspan. A truly remarkable book and one of my favorites. She compares this savory loaf to an American quick break with a French soul and even recommends serving this later in the day with a glass of chilled wine. She points out that this is such a versatile recipe, any combination of cheese, herbs or even meat can be used. For today's post I used sharp cheddar and chives. My first thought when tasting this for the first time was that this was a tad dry, but it is supposed to be. The author also suggests cutting this bread into strips or cubes. But I believe I will just toast some up tomorrow morning.

Ingredients:

1 3/4 cups flour

1 tablespoon baking powder

1/2 to 1 teaspoon salt (depending on cheese and what add-ons you use)

1/4 teaspoon ground pepper

3 large eggs (room temperature)

1/3 cup whole milk (room temperature)

1/3 cup extra-virgin olive oil

1 generous cup coarsely grated sharp cheddar cheese

2 ounces cheddar cheese cut into very small cubes

1/2 cup thinly sliced scallions

To prepare:

Preheat oven to 350F. Generously butter a 8 x 4 1/2 x 2 3/4 inch loaf pan. 

Whisk the flour, baking powder, salt and pepper together in a large bowl.

Put the eggs in a medium bowl and whisk for about 1 minute, until foamy and blended. Whisk in milk and olive oil.

Pour the wet ingredients over the dry using a wooden spoon or rubber spatula. Mix until all the dry mixture is moistened. Stir in the grated and cubed cheese and the scallions. (The dough will be thick). Place dough in the prepared pan and even out.

Baked for 35 to 45 minutes, or until bread is golden and knife or toothpick comes out clean. Cool on wire rack. Let cool completely. Slice and enjoy!