Cheese, chives, some yeast and flour. There's not much else to it. Just a few rises, pop it in the oven and ta-da! Warm home baked bread that was super easy to make! I use fresh chives from my garden. There is always an abundance and they never seem to die...the day I made this was a cool December day and the chives were ready and waiting for me outside. Don't have fresh chives? You best get to planting some in the spring! Stop by my house this summer and I'll gladly give you some...I'm overflowing!
I saw this bread being made one morning on the WGN morning news. It's been a favorite at our house since I first tried making it. I make it every Easter. And a few times each winter. It's great with soup, simply toasted and buttered, with chili, as the surround of a turkey or ham sandwich, or just sliced and eaten standing at the kitchen counter!
Cheddar Chive Bread
Chicago Tribune 2002
2 cups lukewarm (95 degrees) water
2 packages (1/4-ounce each) active dry yeast
2 tablespoons sugar
1 1/2 cups plus 2 tablespoons grated cheddar cheese
1/2 cup chopped fresh chives - I cut mine into small pieces with kitchen shears
2 tablespoons unsalted butter, softened
2 teaspoon salt
4 1/2 cups all-purpose unbleached flour
Measure 2 cups of water into measuring cup (or pour two cups water into large mixing
bowl). Sprinkle yeast and sugar over water, stir with a fork to dissolve. Let water get foamy from the yeast and sugar, about 10 minutes.
Pour water into mixing bowl (if you haven't done so yet!) and add 1 1/2 cups cheddar cheese, the chives, butter, and salt. Mix until combined.
See how small I've scissored up the chives? It's just the right size.
Beat in flour, 1/2 cup at a time, until dough is soft and sticky.
Punch dough down with a wooden spoon. Mix for 1 minute. Remove dough from bowl and place on a floured work surface. Cut dough in half. Place each half in a greased 9x5 inch loaf pan. Smooth the top and sprinkle with the remaining 2 tablespoons of cheddar cheese. Cover with plastic wrap and let rise again in a warm place until doubled in size, 45 minutes.
...be careful with your rises. If your spot is too warm, such as mine was in 2006 and then I forgot about the bread and left the house, you may find your loaf pans overflowing with dough and the bread will be a disaster...
During the second rise, heat the oven to 375 degrees.
Bake the loaves until they are golden brown on top and sound hollow when tapped, about 30 minutes. Cool in pans on a wire rack for 30 minutes. Remove from pans to cool completely.
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