We have gotten so much rain lately! It has turned our brown grass into a nice bright green and has made the chives in our garden just shoot up! I seriously think they grew 12 inches in a matter of days!!!
I've been wanting to try this bread recipe for awhile but couldn't get myself to spend the money to buy chives at the grocery store since I knew I would have an abundance of them this spring and summer. It turned out really well and went great with our lasagna cupcakes. The only cheese I had on hand was string cheese so I used that instead of cheddar.
Savory Cheddar Chive Bread
Source: The Well-Fed Newlyweds
1 3/4 c. flour
1 T. baking powder
1/2 t. salt
1/4 t. freshly ground black pepper
Pinch of cayenne pepper
3 large eggs, at room temperature
1/3 c. whole milk, at room temperature
1/3 c. extra-virgin olive oil
3 oz. coarsely grated cheddar cheese
2 oz. cheddar cheese, cut into small cubes
1/2 c. minced chives
Preheat oven to 350 degrees.
In a large mixing bowl, use a whisk to combine flour, baking powder, salt, black pepper, and cayenne pepper.
In another bowl, whisk eggs until they are light and foamy. Add milk and oil to eggs. Whisk to combine.
Pour the wet ingredients over the dry ingredients and mix gently until just combined. Do not overmix.
Gently stir in the cheese and chives until just combined. Pour batter into a greased 8x4 or 9x5 loaf pan. Smooth the top.
Bake for 35 to 45 minutes, or until golden and knife inserted in the center comes out clean.
Place pan on a cooling rack and let rest for about 3 minutes. Run a knife or spatula around the edges of the pan and release bread onto the cooling rack. Cool right side up until ready to eat.
The bread tastes best at room temperature, but it can be eaten when it is still slightly warm. Wrapped in plastic wrap, leftovers should keep for a couple of days at room temperature, or you can freeze the bread for up to 2 months.