Savory Cheese and Chive Quick Bread


Quick breads are a bread lover’s dream come true: fresh, homemade bread in an hour, with no special equipment. (Bowl? Check. Spoon? Cheeyeck.) And, oh, the things you can put in it. Beer. Cheese. Herbs and spices. Nuts. Olives. Peppers. Onions and garlic. Ham. Bacon. Gettin’ hip to the groove? I thought so.

SoupAddict likes the quick breads.

Okay, she’s not going to lie to you: SoupAddict likes the multi-day, yeasty loaf, too.

Basically, I like bread in all its forms, ‘kay? And I’m fairly certain that when Karma decides it’s really time to kick my butt, she’s gonna give me gluten intolerance as payback.

One of the cool things about being a baker is that the base ingredients for quick breads are always on the shelf. And one of the cool things about being a foodie is that the remainder of the ingredients are either in the pantry or in the garden.
This bread comes together really fast, and there’s very little prep work. Crack a few eggs, chop up some chives and roast the walnuts. You’re up for that, right? Totally.
Stirstirstir. See? Lickety-split.
Dump into the pan. Patpatpat. Ooo, Pretty.
53 minutes from start to this. I timed it. Or, in SoupAddict’s world, that 53 minutes from nothing to taking a big bite right out of the center of the not-entirely-cooled loaf. This was, as SoupAddict has come to call them, the “test run.” Test runs aren’t shared. No, sir. Because if you’re sharing the test run, how do you know that the last morsel is as good as the first? Not to mention all the morsels in between. Quality [chomp nom nom nom] control, people. Quality control.
See the little bits of melty white cheese? Mmmm. That’s SoupAddict’s favorite part. Believe it, it’s true.

Savory Cheese and Chive Quick Bread

adapted with only minor changes from Around My French Table

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
1/2 tablespoon prepared brown mustard
1/3 cup extra-virgin olive oil
1 generous cup (about 4 ounces) coarsely grated Gruyere, Comte Emmental or cheddar cheese
2 ounces Gruyere, Comte, 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 teaspoon dried basil
1/3 cup walnuts, toasted (optional; see NOTE)
Directions:

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, mustard 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 herbs 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.

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.

Fellow FFWDers: Yes, I know it’s against the rules to post the recipe. :) I had actually made this post before the recipes for March were chosen, so, it’s already been up and running for a few weeks as a “regular” post. As such, I’m leaving it in.

This post is participating in French Fridays with Dorie, a blogging project where we cook our way each week through the recipes in Dorie Greenspan’s new cookbook, Around My French Table. Given the book’s newborn status, we’ve been requested to not post the recipe (although SoupAddict will post it if she finds it elsewhere on the web). SoupAddict hopes that you’ll understand and will perhaps be inspired to either buy the book or seek out a recipe of a similar nature to try on your own. Or better yet, join us on French Fridays with Dorie!


Comments

  1. I could eat that whole loaf… now. Guess I’ll pull that blood orange out and pretend as I sit at my desk.

  2. This is my kind of bread!! 53 minutes? Yes! My in-laws are coming to spend Saturday with us, and I might have to whip this up for them. I’m more excited about it than I care to show. I’m always up for a bread with no rising time that can be tossed together on a whim. =)

  3. That looks like my kind of bread, moist, savory…

    My heart rate just went up notch!

  4. I just made a delicious cheddar dill cornbread the other day! We must be on the same wavelength. I was completely addicted to it for the past few days and I was going to whip up another batch but I think I’ll try this instead. It looks heavenly!

  5. Beautiful photos! I can’t wait to make additional versions of this bread…I have lots of cheese odds and ends that need using…we loved this bread. Yours looks great.

  6. I love the idea of the mustard. I thought the bread was really good, but now that I see the mustard idea on a couple of posts, I think it can be better!

  7. Looks delicious! I agree about testing and not sharing!

  8. I love your photographs! What a great post!

  9. Your bread looks amazing, but then so does everything on your site! Look forward to each and every post

  10. I love the picture of your mise en place, with all its spicy, cheesy goodness.

  11. Commendable job of quality control. Someone’s gotta do it! Your bread looks really moist and yummy. I also love the design of your website. And your oatmeal is on my list of things to make this weekend. Mind if I just camp out on your website?

  12. Nice photos! Your bread sounds great.

  13. StoutKitty says:

    Looks so good!

  14. What a great looking loaf! Yours looks way moist and yummy! Go BREAD! If that gluten karma you mentioned ever hits me, I will cry.

  15. I never think to make savory quick breads, so this was a nice treat! I’m sure it will go well with all the yummy soups you make.

  16. Beautiful photos and a nice post. Don’t worry – if the gluten karma gets you, there’s still hope. This recipe in particular adapted really well, gluten-free.

  17. Your photos are absolutely stunning- I feel like I am reading out of a cook book. Truly stunning results- I am sure the taste was amazing. Nana and I each loved this week as well, though we are hard pressed to find a bread (esp a QUICK one) that we don’t love . And I was laughing at your friendly warning to keep an eye on the nuts…..I was rushing on Friday to knock this recipe out and even though Nana supplied me the nuts…I still managed to get them a LITTLE too dark. As in “black” on one side :0 I did not add them but enjoyed nibbling on them as I waited for the bread to bake.

  18. Not only gluten-free, but lactose-intolerant – that would be my destiny:) I suffered with this wonderful bread, because I crave savory snacks. But my girls decided they loved it too, and took some for lunch and for breakfast the next day. Saved!
    You are so right: all the ingredients were either in my pantry or on my patio in pots:)
    BTW, I love your writing:) It always brings a smile on my face.

  19. I made mine with bacon. This recipe was easy and so good :)

  20. Been lurking on the site for a few weeks and finally got up the nerve to make something for my family last night. Never made a loaf of bread before. Unless you consider cutting the crust off of a peanut butter & jelly sandwich bread making. But I followed the instructions (left out the almonds) exactly and lo and behold I didn’t screw it up!!! It tasted great and was super easy to make and my wife thought I was awesome and surprised that I made it without the help of one of her fancy bread making classes! Thanks for thread assist!

    • SoupAddict says:

      That’s what’s so awesome about quick breads – they’re as easy as making brownies, and the results are outstanding. Congratulations on taking the plunge!

Speak Your Mind

*

CommentLuv badge