I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, January 28, 2012

Savory Cheese and Chive Bread

Savory Cheese and Chive Bread
From my french table by Dorie Greenspan

1 3/4 flour
1 Tb baking powder
1/2 - 1 tsp salt
1/4 tsp white pepper (even a pinch of cayenne)

3 lg eggs, room temperature
1/3 C whole milk, room temperature
1/3 C evoo

1 C (generous) coarsely grated gruyere, comte, emmenthal, or cheddar cheese (about 4oz)
2oz gruyere, comte, emmenthal, or cheddar cheese cut into very small cubes (1/2 - 1/3C)
1/2 C minced fresh chives (or thinly sliced scallions)
1/3 C toasted walnuts, chopped

Center the rack in the over and preheat to 350.  Butter an 8x4 1/2x2 3/4 loaf pan (pyrex is perfect).

Whisk flour, powder, salt, and pepper together.

Put eggs in medium bowl and whisk for about a minute until they're foamy and blended.  Whisk in milk and olive oil.

Pour wet ingredients over dry and mix gently until dough comes together.  No over-stirring!  Stir in remaining ingredients.

Bake for 35-45 min until bread is golden.  Cool about 3 minutes and remove from pan.

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