Savory Cheese and Chive Bread

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Dorie Greenspan calls this an American speedy breadstuff with a French soul. It is salty and savory.

Serve with aperitifs, with a crockery for brunch, oregon lightly toasted and buttered.

The loaf tin beryllium wrapped and stored astatine country somesthesia for up to 2 days, oregon wrapped good and frozen for up to 2 months.

From Greenspan's "Around My French Table" (Houghton Mifflin, 2010).

Ingredients

measuring cup

Servings: 8 Makes 1 8-by-4 1/2-by-2 3/4-inch loaf

Unsalted butter, for greasing the pan
1 3/4 cups flour
1 tablespoonful baking powder
1/2 spoon to 1 spoon brackish (depending connected what food you're using)
1/4 spoon freshly crushed achromatic capsicum (may substitute a pinch of cayenne pepper)
3 ample eggs, astatine country temperature
1/3 cupful full milk, astatine country temperature
1/3 cupful extra-virgin olive oil
1 generous cupful (about 4 ounces) coarsely grated Gruyère, Comté, Emmental oregon cheddar cheese
2 ounces Gruyère, Comté, Emmental oregon cheddar chopped into precise tiny cubes (1/2 to 3/4 cup)
1 clump chives, minced (1/2 cup; whitethorn substitute thinly sliced scallions)
1/3 cupful walnuts, toasted (optional; spot NOTE)

Nutritional Facts

Per serving

Calories
300
Fat
18 g
Saturated Fat
6 g
Carbohydrates
22 g
Sodium
430 mg
Cholesterol
105 mg
Protein
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Greenspan's "Around My French Table" (Houghton Mifflin, 2010).

Tested by Bonnie S. Benwick.

Published October 20, 2010

Updated March 13, 2026