The Washington Post

Savory Cheese and Chive Bread

Savory Cheese and Chive Bread 8.000

Katherine Frey/The Washington Post

Oct 21, 2010

Dorie Greenspan calls this an American quick bread with a French soul. It is salty and savory.

Serve with aperitifs, with a salad for brunch, or lightly toasted and buttered.

Make Ahead: The loaf can be wrapped and stored at room temperature for up to 2 days, or wrapped well and frozen for up to 2 months.

Servings: 8

Yield: Makes one 8-by-4 1/2-by-2 3/4-inch loaf

  • Unsalted butter, for greasing the pan
  • 1 3/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 to 1 teaspoon salt (depending on what cheese you're using)
  • 1/4 teaspoon freshly ground white pepper (may substitute a pinch of cayenne 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 (about 4 ounces) coarsely grated Gruyère, Comté, Emmental or cheddar cheese
  • 2 ounces Gruyère, Comté, Emmental or cheddar cut into very small cubes (1/2 to 3/4 cup)
  • 1 bunch chives, minced (1/2 cup; may substitute thinly sliced scallions)
  • 1/3 cup walnuts, toasted (optional; see NOTE)


Position a rack in the middle of the oven; preheat to 350 degrees. Use butter to grease an 8-by-4 1/2-by-2 3/4-inch loaf pan, preferably Pyrex.

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

Whisk the eggs in a medium bowl for 1 minute, until foamy, then whisk in the milk and oil.

Pour the egg mixture into the flour mixture; use a sturdy flexible spatula or wooden spoon to gently mix together until moistened, then stir in the grated and cubed cheese, the chives and walnuts to form a thick dough. Transfer to the loaf pan and spread to make the dough even on top. Bake for 35 to 45 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.

Transfer the pan to a wire rack to cool for 3 minutes, then run a round-edged knife along the edges of the pan to loosen the loaf. Turn it out and cool right side up before cutting and serving.

VARIATION: For a heartier loaf, add the following ingredients: 5 strips of crisped, drained bacon, crumbled; 1 cup of moist dried pears (about 3 1/2 ounces), finely chopped; instead of the chives, try 1 tablespoon of minced fresh sage, and instead of adding those types of cubed cheese mentioned above, fold in Gorgonzola or Fourme d'Ambert.

NOTE: Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant and lightly browned. Shake often to keep the nuts from burning.

Recipe Source

From Greenspan's "Around My French Table" (Houghton Mifflin, 2010).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 300

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 6g 30%

Cholesterol: 105mg 35%

Sodium: 430mg 18%

Total Carbohydrates: 22g 7%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 12g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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