Thursday, April 28, 2011

Cheddar, Gruyère and Chive Bread


Here is another wonderful recipe from Dorie Greenspan. A savory quick bread loaded with cheese and chives. This recipe comes from Dorie's new book Around My French Table.  I have seen it posted online and thought it sounded delicious and it is.


I served it last Sunday on an appetizer tray and everyone who tried it loved it. My chives are going strong in the garden right now and I was able to cut a big, fresh handful just for this recipe. Chives are a wonderful herb to grow in the garden and very hardy even in our cold, Wisconsin winters.


I decided on Sharp Cheddar and Gruyère cheese to use in my bread.  Dorie suggests several different kinds of cheese that would be suitable. You can also substitute chopped green onions rather than using chives. This is how it looks before going into the oven......


The toasted walnuts added a delightful crunch. 

Cheddar, Gruyère and Chive Bread

Adapted from Around My French Table by Dorie Greenspan
Printable Recipe

Note: Before beginning allow the eggs and milk to come to room temperature

1-3/4 cups all-purpose flour
1 tablespoon baking powder
12-1 teaspoon salt (use less if you are using a salty cheese)
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil
1 cup (4 ounces) coarsely grated sharp cheddar cheese
1/2 cup (2 ounces) Gruyère cheese, cut into very small cubes
1/2 cup minced fresh chives
1/3 cup toasted walnuts, chopped

Place rack in center of oven and preheat to 350 F. Butter an 8 inch Pyrex loaf pan.

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

Crack the eggs into a medium bowl and whisk for about a minute, until foamy. Whisk in the milk and olive oil.

Pour the wet ingredients over the dry ingredients and gently mix just until the dough barely comes together. Then, gently fold in the cheeses, chives and walnuts. Less mixing is best here! Scoop out the dough into the prepared pan and smooth the top with a spatula.

Bake for 35 to 45 minutes, or until the bread is golden and a toothpick comes out clean. Transfer the pan to a rack and cool for about 3 minutes. Then, run a knife around the sides and turn the loaf out. Cool completely on the rack, right-side-up.

43 comments:

  1. Boy does this look good Susan! My chives are happy-happy right now and I'd like to use some more as they're beginning to send up flowers:@)

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  2. I made this bread and thought it was fabulous. Your post reminded me that I need to make it again soon. Dorrie's new book is one of my newest favorites.

    Carolyn/A Southerners Notebook

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  3. We just happen to have some lovely cheddar, chives growing in the garden and some walnuts. All I will need is the gruyere...so I will be trying this recipe...thank you.

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  4. Susan, we always grew chives when I lived in Wisconsin. This recipe is a knock out! So are your pictures. Joni

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  5. I would love that, it looks excellent. My helpers pulled out my chives! I even had a marker in front of them. I should have just made a big NO sign!
    I have to get some tomorrow and plant them.
    Love the pic of the chives too!

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  6. Susan, this bread sounds delicious. My chives are growing like crazy too, and we had 61 inches of snow this past winter. My thyme is coming up very well too. I have put cheddar and chives in my batter to make savory waffles. xo,

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  7. Sounds delicious and I have snagged it. I need something to do with my chives patch and this sounds like a great something.

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  8. At first, I thought a big bowl of chili...then I read that you served it up as an appetizer, that's an even better idea, Love it.

    Velva

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  9. My chives are doing very well in the garden right now, and this recipe sounds wonderful! I would have never thought to photograph the chives. You are amazing!

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  10. Sounds so good except for the gruyere cheese (not a fan of strong cheese). I have eaten it in things which it was good and other times - not so much. Don't know if other ingredients toned it down or what. A big slice of artisan bread with cheese and herbs sounds wonderful right now.
    Enjoy your evening.

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  11. I was just wondering where in the world you've been when I saw your funny comment about My Cousin Vinnie on Michael's blog. Now I see you've been here all along, but for some reason, your blog posts are no longer showing up on my google reader. I have a lot of catching up to do.

    Patricia
    PS - I'm always in awe of your photos. You must get a lot of natural daylight in your kitchen. Skylight??

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  12. oh wow lovely bread :-) always love your love of cheese

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  13. I love savory cheese breads--this looks great!

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  14. Oh, Susan, this sounds just delicious! Thanks for sharing.
    CAS

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  15. oh my that looks so good. I love cooking with my chives too.

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  16. I have lots of chives now, so this will be a perfect bread to make, Susan. I can almost smell it baking!

    Your Mr. Mack is getting so big! What a cutie he is!

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  17. Oh that looks amazing, but then all your food does! My tummy is rumbling this morning as I take in all that deliciousness on your sidebar!

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  18. I'll take a nice warm slice!! Looks amazing..

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  19. It looks so good..my little chives are up too..Have a lovely weekend nana..

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  20. What Monique said, with the exception of the chives—of which I have none :)

    Susan, I recently saved a recipe for a savory bread pudding. Now, looking at yours, I'm thinking the former should be relegated to my 'someday' recipe pile.

    Your bread looks and sounds even better, and better for me!

    Enjoy your weekend, sweets!

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  21. I have been looking at this recipe; now you gave me the incentive to make it. Thank you.
    Rita

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  22. Your cheese choice is excellent. This braed looks incredible!

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  23. Hmmmm, this looks and sounds delish! I really like chives and will definitely make this.

    Pat

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  24. This bread does look so tempting! I have a lot of leftover cheese I could recycle into this glorious baked bread!

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  25. I love bread, any kind of bread, and this looks delicious. I'll be trying this very soon. Great photos. Thanks for sharing this recipe!

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  26. Totally delicious Bread Susan. There is always a ton of cheese in my fridge ready to be used!

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  27. I am dreaming of a ham sandwich on this bread Susan. Thanks for your good wishes as I disappear for a few weeks... will miss inspiration like this!

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  28. Yummm the bread looks delicious! I must try it soon. Your blog is inspirational! sunny109

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  29. This does look delicious! I have both chives and spring onions in my garden right now! Bookmarking this and printing the recipe out! Really love to have a copy of this book. Thanks for sharing!

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  30. yum! i would gladly accept a slice of that mailed to me! :)

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  31. I found you from the Friday Food linky. That bread is stunning. Nice work. If you have moment I do hope you'll share on our Friday Food linky at Momtrends. Cheers!

    http://www.momtrends.com/2011/04/healthy-dessert-recipe/

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  32. The bread looks so inviting, I sure love to have one piece! I can even imagine how it should taste like!

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  33. Great looking bread, so many delicious flavors packed in there, cheese and chives, such a nice combo!

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  34. I have some chives growing rampantly on my window sill so I think I really need to make this! Looks absolutely delicious!

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  35. I think I would go with chives. The bread looks extremely flavoursome and satisfying.

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  36. I want a piece of the bread right now! It looks so good. I must make it.

    Lori

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  37. Sound so good and tasty Susan, I love cheese in any way...Great photos dear!have a lovely Sunday, a warm hug...

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  38. I took one look at this post title and thought how much I loved all those ingredients together! And such a surprise to see the walnuts in the ingredient list!
    This looks marvelous, Susan!

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  39. I was complaining the other day that we can't get cheddar (we live in Austria) but we can get plenty of Gruyere, this is one for me (and my boyfriend who is a sucker for anything with cheese).

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  40. I really need to do more than just browse through Dori's cookbook at our local Chapters. It sounds like the kind of book we should all have in our collections:D

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  41. I know this is an old recipe but it caught my eye and now I know, I have to take the book off the shelf. Thanks to you and to Dorie.

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  42. All that I can say is yummy! Delicious, Susan!
    Thank you for this tasty bread!
    MG

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