Cheese and Chive Herb Bread

Each year as my garden matures, the herb garden expands as well. Slowly, the herb bed has inched deeper into the precious sunny real-estate and has started replacing my lawn. I add one or two more herb plants a year and build my dream herb garden. One herb plant that is thriving is my chive plant. Fortunately, it is not growing out of control, but remains nicely contained in a tall spiky mound.

Cheese and Chives Herb Bread

Cheese and Chive Herb Bread recipe

The plant grows without a lot of disturbance because I rarely use fresh chives in my cooking. However, it needed a thinning and removal of all the spent flowers before they spread their seeds. Afterwards, I was left with a large bundle of chives and a new challenge, how to use up all the chives before they go bad. This is the type of challenge I enjoy, and inspires me to look for new ideas.

Cheese and Chive Herb Bread recipe

Cheese and Chive Herb Bread recipe

I wanted to make something different, yet easily prepared and quick to finish. What I dreamed of was a recipe from Season 3 of The Great British Baking Show, Ian’s quick bread with wild garlic. While watching the episode, the smell of the wild garlic and bread traveled across the ocean and through my television, and I have craved it ever since. Unfortunately, I could not find his recipe. Rather, I came upon a recipe, which although is not British in nature, has that oniony-bready fix I was looking for.

Cheese and Chive Herb Bread recipe

This recipe is a savory bread with chives and cheddar cheese by Dorie Greenspan on the website, Serious Eats. It was exactly what I was craving, a savory quick bread to unload my bundle of chives, and give me some immediate satisfaction. I slightly adapted her recipe, and used Gruyère cheese, chives, garlic chives, lemon thyme and nixed the walnuts.

Dorie explains in her recipe; the French refer to just about everything made in a pan as a cake. A loaf such as this, is called, “cake salé” (meaning, salty or savory cake). This is a very light and cake-like bread that is perfect as a snack or appetizer paired with wine, beer or any cocktail. Like cake, it is light and airy in texture, but it is rich in flavor from the cheese and herbs. I also enjoyed this herb bread for lunch as avocado toast with lemon thyme and a drizzle of olive oil.

Cheese and Chive Herb Bread recipe

As Dorie recommends, this is a bread recipe to play around with. Use the dough as your foundation and switch up the cheese and herbs as you wish. A traditional cake salé recipe from France uses Emmentaller, Gruyère, or a mixture with Parmesan. She made her recipe with cheddar cheese and chives for a local US inspired loaf. She also recommends other add-in substitutes like nuts, diced ham, olives, pesto and cooked vegetables.

Cheese and Chive Herb Bread recipe

More appetizer ideas:

Crispy Potato Skins- 2 ways

Spinach Artichoke Dip with Bacon

Asparagus with Orange Mayo

Making this cheese and chive herb bread is an amazing sensory treat. Every time I snipped, spread and stirred the chives, their scent came forward like an herbal wave engulfing the dough. Once in the oven, the smell of the baking herb bread filled my house with comforting aromas of melting cheese, bright onions and baking bread.

I love it when I discover something new and it turns out to be a smash hit. This recipe is so easy, I am sure to make it several times and continue to personalize it. I know something is delicious when every 5 minutes my husband and son kept repeating, “Oh, this is soo good. This is really good”. This is no exaggeration. It was all I could do to keep them from eating the whole loaf.

Cheese and Chive Herb Bread recipe

Cheesy Herb Bread

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Snack or appetizer

Cuisine: French - American

About 12-14 slices

Serving Size: 1 slice of bread

Cheesy Herb Bread

A savory quick bread filled with cheese and fresh herbs makes for a wonderful snack or appetizer. This pairs exceptionally well served with chilled wine or cold beer.

This recipe is adaptable to suit any mood or taste. Cheddar, Swiss, Parmesan or other hard cheeses are great fillers with a variety of fresh herbs. I like chives with lemon thyme, but basil or any combination of herbs will taste great. Anything goes with this bread.

The recipe is slightly adapted form Savory Cheddar-Chive Bread by Dorie Greenspan on www.seriouseas.com

Ingredients

  • 1 3/4 cup (268 g) All-purpose flour
  • 1 TB Baking powder
  • 1/2 to 1 tsp Kosher salt (amount of salt depends on the cheese and other add ins)
  • 1/4 tsp fresh ground white pepper
  • 3 large eggs, room temperature
  • 1/3 cup (75 ml) whole milk, room temperature
  • 1/3 cup (75 ml) extra virgin olive oil
  • 3 oz (75 g) coarsely grated cheese like Gruyere or cheddar
  • 2 oz (50 g) diced cheese like Gruyere or cheddar
  • 1/2 cup (125 ml) minced chives or other herbs
  • 1 - 2 TB chopped lemon thyme

Instructions

  1. Set the oven rack to the middle position and pre-heat the oven to 375˚F / 190˚C / Gas Mark 5, and generously butter a loaf pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper until evenly combined.
  3. In a medium mixing bowl add the eggs, then whisk until well combined and somewhat frothy. Add the milk and olive oil and whisk together.
  4. Pour the egg mixture into the flour mixture and stir with a rubber spatula or wooden spoon. Mix until everything is just combined. You do not want to over work the dough and there is no need for the dough to be thoroughly mixed together. Stir until everything is just mixed, it won't be smooth.
  5. Stir in all the cheese, herbs and any other add ins you have, like chopped walnuts. The dough is thick, but carefully work in the cheese and herbs until evenly distributed. Don't overwork the dough.
  6. Scrape into your prepared loaf pan and bake for 35 to 45 minutes. The bread is done when it has a golden brown crust, and a cake tester inserted into the middle of the loaf comes out clean.
  7. Cool on a rack for 10 minutes, then run a knife around the edge of your pan and remove the bread from the pan. Cool the loaf on the rack until it is at room temperature.
  8. Best eaten the day it is made, but it will keep for a day, wrapped in plastic wrap and stored on the counter.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Celebrate with Sweet Easter Bread

In many cultures, bread is symbolic for life and sustenance. If there is bread in the house, no one will go hungry. Bread has symbolic meanings in different religions as well. Throughout Europe, Easter bread symbolizes new life and served at breakfast on Easter morning. The history of Easter bread goes back hundreds of years and is enjoyed during a meal at the end of Lent.

During its life cycle the grain of wheat dies and is reborn months later in the form of a spike capable of providing sustenance to human beings. Wheat is the quintessential nutritional plant. It was believed to contain the mystery of life and death and thus it became a sacred plant. One of the essential features of the Neolithic era was plant cultivation. This led to a way of life that had previously been unimaginable and gave birth to new beliefs that completely altered the spiritual universe of humankind.

Celebrate with Sweet Easter Bread recipe

Celebrate with Sweet Easter Bread recipe

There are many recipes for Easter bread with a variety of ingredients and shapes. Traditionally, Italians and other Europeans develop their family recipe with the usual ingredients of flour, milk, eggs, butter, sugar, and yeast. Additional ingredients, like oranges and anise are added to the dough. These special ingredients personalize the bread and show what Easter means to the family or town. Every loaf of Easter bread tells a story. The bread means life. The three braids symbolize the elements of the Holy Trinity, and the eggs mean new birth. (Jovina Cooks). The baker becomes the storyteller of their family history and Easter significance.

Celebrate with Sweet Easter Bread recipe

Celebrate with Sweet Easter Bread recipe

This Easter bread recipe is slightly adapted from Bon Appetit, April 2012. It is less involved than other traditional recipes because a “starter” is not required. Yet, I kept the shape simple as one long braided loaf decorated with eggs and poppy seeds. Another benefit I learned, is there’s no need to hard boil the eggs before you color them. They cook in the oven with the bread. It is always great to have one less thing to do around any holiday.

Celebrate with Sweet Easter Bread recipe

Before I researched the history of Easter bread, I believed challah and Easter bread are the same, with the exception of the decorated eggs.  There are similarities, but ultimately they are different breads. Easter bread is made from a sticky dough, has fewer eggs, and is sweeter than challah. Additional ingredients in Easter bread are oranges, anise, and dried fruits or nuts. I also learned Easter bread is similar to Panettone, but has a different shape.

Celebrate with Sweet Easter Bread recipe

Without question, Easter bread is delicious and fun to make. It is an airy, pleasantly sweet, and fresh tasting bread. I made the bread once with orange zest and fennel pollen, and once without. Both versions produced bread with delicate subtle butter flavor perfect for a delicious breakfast treat. Also, don’t be afraid to eat the eggs as long as the Easter bread has not been sitting unrefrigerated for over 12 hours. As always concerning any egg product, use your common sense.

Celebrate with Sweet Easter Bread recipe

You should make this bread just to fill your home with its seductive scent. For 24 hours, my house filled with a warm buttery scent causing everyone to perk up and take a break from their work. Joy was in the air. Don’t we all need a break from work, and have a chance to look around? This time of year, there are so many wonderful surprises to discover. New plants and flowers are popping up every day and the sun feels warmer and warmer. I love Spring and the activity of life that comes with it.

Make creamy ricotta to spread on your sweet Easter Bread. A heavenly breakfast of homemade ricotta smeared on homemade bread.  

Celebrate with Sweet Easter Bread reicpe

I don’t know about you, but whenever I make bread I am happy. Baking bread brings me joy and a great sense of accomplishment. Maybe it is because the touch of dough is so smooth and soft. I love feeling my hands wrap around the supple dough. I tell myself to stop and resist temptation to play with my food. If you find yourself succumbing to this seduction, please stop yourself or you will have tough overworked bread.

Celebrate with Sweet Easter Bread recipe

At last, Spring is here along with every reason to celebrate new life after a dormant winter. At any time, a loaf of homemade bread brings the promise of life and sustenance for all to enjoy. Without hesitation, the promise of your specially prepared loaf is revealed in the joyful expressions of friends and family. Join the fun and start your Easter celebration at breakfast with sweet Easter bread.

Celebrate with Sweet Easter Bread Recipe

 Celebrate with Sweet Easter Bread reicpe

Sweet Easter Bread

Prep Time: 3 hours

Cook Time: 25 minutes

Total Time: 3 hours, 25 minutes

Category: Breakfast

Cuisine: Italian

1, 12- 16 inch loaf

Sweet Easter Bread

This is a delicious bread perfect for any breakfast. It is lightly sweet with hints of orange zest and fennel pollen. The eggs will cook perfectly in the oven with the bread for an extra bonus.

Recipe is slightly adapted from Bon Appetit, April 2012. Recipe by Melissa Roberts

Ingredients

    For the Dough
  • 2/3 cup / 150ml whole milk
  • 5 Tbs / 70g granulated sugar- divided
  • 1 3/4 tsp / 1/8oz / 6g active dry yeast
  • 2 large eggs, room temperature
  • 2 3/4 cups / 405 g all-purpose flour
  • 1 tsp / 3 g Kosher salt
  • 1/2 cup (10 stick) / 113g unsalted butter, melted
  • 1 Tb / 23 g melted butter
  • Finely grated zest of 1 orange (optional)
  • 1/2 tsp of ground anise or fennel pollen (optional)
  • Poppy Seeds for decorating (optional)
  • 1 egg plus 2 teaspoons of water, mixed (for egg wash)
    For the decorative eggs
  • 5-6 large eggs
  • Food coloring of your choosing

Instructions

    Make the Dough
  1. Heat the milk in a 2-cup microwave safe glass measure in the microwave until the milk reaches 110-115F (43-46C). (Can also heat the milk on the stove in a small sauce pan). Start at 30 seconds and check the temperature of the milk and add 10 seconds until you reach the desired temperature. You do not want it hotter than 115C because the higher temperature will kill the yeast.
  2. Gently stir in 1 tablespoon (13g) of the sugar, and the yeast into the milk. Let it sit for 5 minutes. The milk should get foamy from the yeast. (If the milk does not get foamy your yeast is not active).
  3. Melt the butter and let cool.
  4. Whisk the eggs into the milk and add the cooled melted butter.
  5. In the bowl of a stand mixer, add the remaining 4 Tb (58g) sugar, all-purpose flour, and Kosher salt, orange zest (optional), and ground anise or fennel pollen (optional). Mix together with a whisk or fork to get the ingredients evenly combined. Attach the bowl to the stand mixer fitted with a dough hook.
  6. On low speed, add the milk mixture to the flour mixture and mix to get the ingredients combined. Stop and scrape the bowl when necessary. About one minute. Turn the speed up to medium high and mix for 5 minutes until the dough gets soft and silky.
  7. Brush the insides of a medium mixing bowl with the remaining half tablespoon of melted butter. Add the bread dough into the bowl and butter the tops and sides of the dough with the remaining butter. Turn the dough around in the bowl to get a good coating of butter all over it. Cover with plastic wrap and let sit on the counter in a warm spot until it doubles in size, for 1 1/2 hours up to 2 hours.
  8. The dough can be made ahead up to the point of the first rising. Refrigerate the dough, then when ready, rest the dough at a warm spot on the counter and let it rise for 2 1/2 hours.
    Color Eggs
  1. Color your eggs according to the directions of your food coloring. You do not need to hard boil the eggs first, just be careful not to crack any eggs while you are coloring them. The eggs will cook in the oven while the bread is baking. Refrigerate your decorated eggs until you are ready to use them.
    Assemble the bread
  1. Line a large sheet pan with parchment paper and set aside.
  2. After the dough has doubled in size, punch it down and divide the dough into three equal pieces.
  3. Lightly sprinkle flour over your work surface and dust your hands with flour.
  4. Roll each piece of dough into long tapered ropes about 16 inches (41cm) long. If your dough is springing back and not lengthening, cover the strands with a clean kitchen towel and let it rest for 10 minutes.
  5. Arrange the strands lengthwise across the sheet pan and pinch the top of the strands together. Loosely braid the dough. Drape the outer left strand over the middle strand, then drape the outer right strand over the (new) middle strand. Repeat alternating the left and right outer strands until you are at the bottom. Pinch the bottom strands together and secure. Tuck the eggs between the braided strands down the middle of the bread. The eggs will slide out if they are too close to the sides of the bread. Loosely cover the bread with plastic wrap or clean kitchen towel and let the bread rise for 45 min - 1 hr. The bread will puff up but not double in size.
  6. Meanwhile, arrange the oven rack to the middle position, and if you have a baking stone place it on the middle rack. Pre-heat the oven to 350F/ 175C/ Gas Mark 4. When baking bread, I like to preheat my oven for an hour. I believe the temperature is more even and accurate.
  7. After the final rise, whisk together one egg with 2 tsp water and brush the bread with the egg wash. Avoid getting the egg wash on the eggs. Sprinkle with poppy seeds, if using, and place the sheet pan with the bread on the middle rack in your oven. Bake for 20 - 25 minutes or until the internal temperature is 190F (88C).
  8. Take the bread out of the oven and slide it with the parchment paper onto a cooling rack. After 5 minutes remove the parchment paper. Can be served warm or room temperature.
  9. The bread can be made the night before serving for breakfast, 8 hours in advance. After 8 hours, the eggs might start to turn bad. The bread will be fine for a couple of days, but not the eggs.
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