Yesterday when we went to the library I grabbed a cookbook on French cooking and made this Savory Cheese and Chive Bread.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 – 1 teaspoon salt (depending on what cheese and add-ins you use)
1/4 teaspoon freshly ground white pepper (I threw in a pinch of cayenne also)
3 large eggs at room temp
1/3 cup whole milk at room temp
1/3 cup extra-virgin olive oil
1 generous cup coarsely grated Gruyere, Comte, Emmenthal, or cheddar. I used extra-sharp cheddar.
2 oz Gruyere, Comte, Emmenthal, or cheddar. I used a white, no-name Mexican cheese we had left in the fridge, similar in texture to Parmesan.
1/2 cup minced fresh chives, other herbs or thinly sliced scallions. I used chives and basil.
1/3 cup toasted walnuts (optional). I opted not.
Center a rack in the oven and preheat to 350 degrees. Butter a loaf pan. Recommended is 8×4 1/2×2 3/4 but you can use a slightly larger one if that’s all you have.
Whisk the dry ingredients together. Put the eggs in a bowl and whisk for about 1 min. Add the milk and oil and whisk everything together.
Add the wet ingredients to the dry and stir together. Add the cheese and herbs. Don’t over-stir or you will toughen up the dough. Just stir until everything is moist. Turn it into the pan and smooth down the top with the back of the spoon. Bake for 35-40 mins or until golden brown.
Serve with a crisp white wine (for the grown-ups) and it’s heavenly.