Follow by Email:
Like us on facebook


Thursday, August 2, 2012

Savory Cheese and Chive Bread





From the kitchen of One Perfect Bite...I was given a copy of Dorie Greenspan's Around My French Table earlier this summer. As soon as it arrived, I curled up on the sofa, and like a child paging through a Christmas catalogue, marked my favorites and plotted the order in which my choices would be tried. The bread I am featuring tonight was on that list. The photo that accompanied the recipe was gorgeous and highlighted a deep gold pebbly crust that was unique and gave the bread an irresistible, come-hither air. I was finally able to make the bread today and I am generally pleased with the result. The bread, which is delicious, does, indeed, have gorgeous color and its aroma will make stomachs start to growl as it wafts through the kitchen and adjoining rooms. I couldn't wait for it to cool enough to slice. It's meant to be served as an appetizer and its cheesy goodness makes it perfect to serve with drinks at an informal gathering. I let the bread sit for 45 minutes before I had my first bite. It had wonderful flavor, but I was unhappy with the appearance of the sliced bread. The surface had holes and tunnels that are usually an indication that a dough has been over-mixed. I knew that was not the case, so I did a search to find other photos of the bread and see what others had come up with. As it turns out, my results were not unique. Most of the breads I found had the same holes and tunnels, so it is probably safe to say they are a characteristic of this bread, probably caused by slow melting cheese. I will, however, give the recipe another try in an attempt to produce a more finely grained loaf. I'll keep you posted if the results are significantly different. I think those of you who try the bread will really like it. It is easy to do and makes an unusual cocktail appetizer. Here's how it is made.

Savory Cheese and Chive Bread...from the kitchen of One Perfect Bite courtesy of Dorie Greenspan

Ingredients:
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 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)
1/3 cup walnuts, toasted

Directions:
1) Position a rack in middle of oven; preheat to 350 degrees. Use butter to grease an 8 x 4-1/2 x 2-3/4-inch loaf pan, preferably Pyrex.
2) Whisk flour, baking powder, salt to taste and pepper together in a large bowl.
3) Whisk eggs in a medium bowl for 1 minute, until foamy, then whisk in milk and oil.
4) Pour egg mixture into flour mixture; use a sturdy flexible spatula or wooden spoon to gently mix together until moistened, then stir in grated and cubed cheese, chives and walnuts to form a thick dough. Transfer to loaf pan and spread to make dough even on top. Bake for 35 to 45 minutes or until bread is golden and a slender knife inserted into center comes out clean.
5) Transfer pan to a wire rack to cool for 3 minutes, then run a round-edged knife along edges of pan to loosen loaf. Turn it out and cool right side up before cutting and serving. Yield: 1 loaf.










One Year Ago Today: Stove-Top Barbecued Chicken "Ribs"















Two Years Ago Today: Schnecken

30 comments :

Food, Fun and Life in the Charente said...

This sounds delicious and the sort of thing we would love. I will certainly try this despite your comment of it having holes and tunnels. Have a good day Diane

Au and Target said...

Bread is my downfall. Adore the stuff and this looks just amazing.

Alessandra said...

The type of loaf that my husband would really appreciate! Thank you!

Ciao
Alessandra

Lilli said...

it must be so good!! xoxo

GLENDA CHILDERS said...

What a great photo of your yummy bread.

Fondly,
Glenda

Sam @ My Carolina Kitchen said...

It would have been very hard for me to wait for 45 minutes to have a taste. Personally I think it's pretty and I like the appearance. Ina would say it makes it looks more homemade.
Sam

Tanna at The Brick Street Bungalow said...

I would love this savory bread with or without the tunnels!! ;) blessings ~ tanna

anne said...

That bread looks beautiful ! Mine was full of holes as well :D

T.W. Barritt at Culinary Types said...

This sounds wonderful - I've been wondering what I will do with all the chive that is growing in my garden. I can't keep up with it, but a loaf of this bread would go a long way!

Jenn said...

I am a sucker for any bread, but make it cheesy and delicious and I would do just about anything for a slice! And I think the holes and tunnels give it character :)

Cuisine de Provence said...

These breads (funnily enough, the French call them "cakes") are very popular in France and the consistency yours has is just right.

Kim Garceau said...

I like this kind of savory bread. It's perfect in the afternoon with a cold beer or a glass of rosé wine!

Joëlle Regh said...

OMG love it!

just found your blog and love your aesthetic! and heyy i actually just started a new blog! i'd love if you'd come take a look and follow, if you like!

xo,
http://joellespassionfashion.blogspot.com/

ps: if you follow, let me know by commenting on my most recent post. then i'll skip over to your blog and follow you back! :]]

StephenC said...

Pillsbury in the tube here I come. No flour and yeast for me. I'll record the results.

kitchen flavours said...

Looks wonderful! I can imagine the aroma that fills the house! Have seen this baked by others, and I have bookmarked this to try for ages! Thanks for the reminder!

bellini said...

It sounds delicious Mary. I can imagine the smell of your entire house as the bread bakes in the even.

Stacey Merrill said...

Looks tasty! Could the holes be where larger chunks of cheese melted into dough when baked?

June said...

I did the same thing you did when I got Dorie's most recent book, but I marked so many pages I gave up and just figure some day I'll start at the front and cook my way to the back. Your bread is great incentive to get going on my plan. It looks delicious!

From the Kitchen said...

The bread is certainly whetting my appetite even with the holes. The color is deliciously inviting. I, too, have curled up with Dorie's lovely new book and, as in all my cookbooks, have made a list of what we need on our table.

Best,
Bonnie

Suzie said...

It looks delicious! I love cheesy bread. I got brave and made pretzels last week, maybe I will give this a shot :)

Roz said...

Being such break and cheese lover, I'd eat this whole loaf Mary!

Top Cuisine avec Lavi said...

Hi, Mary, this looks delicious!

The Café Sucré Farine said...

You're right, this has a lovely color and the flavors sound wonderful!

Guru Uru said...

I would love a nice toasted slice of this my friend, it looks delicious :D

Cheers
Choc Chip Uru

tender b. said...

This is my kind of bread. Looks so fabulous.

Rebecca Subbiah said...

wow what a great bread, cheese and bread combined heavenly

Lynda said...

Cheesy bread looks like a winner to me. I think the texture just makes it look rustic and delicious Mary.

kitty said...

I think the bread looks very appealing, Mary! I love nooks and crannies in certain breads. Mmmmm, it gives more spots for melting butter!!

Haddock said...

I will take a slice of that (to start with)

Joanne said...

I have this cookbook but have not done a good job of going through it. Obviously I'm missing out on some deliciousness!

AddThis

Related Posts with Thumbnails