I absolutely love chives and they pair very well with cheeses. I used cheddar for this bread but Gruyere or baby swiss could be used.
Chop one bunch of fresh chives. I chopped mine a little longer than I usually do.
Dice 2 to 3 ounces of extra sharp cheddar.
Shred a generous cup of the cheddar.
Set aside the chives and cheese.
In a medium mixing bowl combine 1 3/4 c. flour, 1 tbsp. baking powder, 1 tsp. salt.
Beat 3 large eggs until they become bubbly on the top.
Then add 1/3 c. whole milk and 1/3 c. olive oil
Combine with flour mixture.
Mix in cubed and shredded cheese and the chives
Just until everything is moistened. Do not overmix.
Place in a greased bread loaf pan. I added some extra shredded cheese on top right before I baked it. I would recommend it!
Bake 35-40 minutes at 350.
Serve warm with butter:)
Cheddar Chive Bread
recipe adapted from http://projects.washingtonpost.com/recipes/2010/10/21/savory-cheese-and-chive-bread/
1 3/4 c. All Purpose flour
1 tbsp baking powder
1 teaspoon salt
3 eggs
1/3 c. whole milk
1/3 c. olive oil
1 cup shredded cheese
2 ounces cubed cheese
1 bunch of fresh chives
Chop chive, shred cheese, and cube cheese. Set aside. Combine flour, baking powder, and salt. In a separate bowl beat eggs until foamy, then add milk and oil. Add egg mixture to flour. Mix in cheeses and chives until just moistened. Place in a greased bread loaf pan and bake at 350 for 35-40 minutes.
