Cheese Chive Bread Recipes

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CHEDDAR CHIVE BREAD



Cheddar Chive Bread image

"THIS BREAD is the perfect accompaniment to a piping-hot bowl of chili. In addition to a garnish of cheddar cheese on the chili, which Mom often added, we had her wonderful bread, chock-full of cheese flavor. Sometimes I'll make the dough into rolls or soft breadsticks."

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
3 cups shredded cheddar cheese
1/2 cup minced chives
1/4 cup butter, softened
1/4 cup sugar
1-1/2 teaspoons salt
1 teaspoon dried thyme
5-3/4 to 6-1/4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the cheese, chives, butter, sugar, salt, thyme and 3 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into two loaves and place in greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on a wire rack.

Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

CHEESE CHIVE BREAD



Cheese Chive Bread image

No need to add extra butter or margarine to the dough recipe, the fat content comes from the cheese. I have used fat reduced cheese, and it turned out fine. For best flavour use sharp or medium Cheddar cheese. Enjoy! (I didn't add a cook time, because all bread machines differ).

Provided by Cullinaryjudge

Categories     Yeast Breads

Time 10m

Yield 1 loaf

Number Of Ingredients 7

1 1/4 cups water
3 1/4 cups flour (all purpose)
1 1/4 cups shredded cheese
2 tablespoons dried chives
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 teaspoons bread machine yeast

Steps:

  • Place in order given in bread machine.
  • Follow manufactures directions to complete.

Nutrition Facts : Calories 2062.8, Fat 38.8, SaturatedFat 22.4, Cholesterol 90.4, Sodium 3125.9, Carbohydrate 349.5, Fiber 12.3, Sugar 26.3, Protein 72.1

IRISH SODA BREAD WITH CHEDDAR AND CHIVES



Irish Soda Bread with Cheddar and Chives image

Provided by Valerie Bertinelli

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1 cup freshly grated sharp Cheddar
3 tablespoons chopped fresh chives
1 cup buttermilk
1 large egg

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
  • Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
  • Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
  • Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
  • Bake until the bread is golden brown, 25 to 30 minutes.
  • Let cool slightly on a wire rack before slicing.

CHIVE-CHEESE CORNBREAD



Chive-Cheese Cornbread image

This cornbread goes well with any main dish. The chives and sharp cheddar cheese give it a special flavor. -Sybil Eades, Gainesville, Georgia

Provided by Taste of Home

Time 30m

Yield 15 servings.

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
2 large eggs, room temperature
1 cup 2% milk
1/4 cup butter, melted
1 cup shredded sharp cheddar cheese
3 tablespoons minced chives

Steps:

  • In a large bowl, combine cornmeal, flour, sugar and baking powder. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Gently fold in cheese and chives. , Pour into a greased 13x9-in. baking pan. Bake at 400° until golden brown, about 18 minutes. Cut into strips; serve warm.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 200mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

CHEESY CHIVE BREAD



Cheesy Chive Bread image

Make this delicious bread a part of your One-Pot Clam Bake meal.

Provided by Martha Stewart

Categories     Bread Recipes

Time 25m

Number Of Ingredients 6

1 loaf rustic bread
6 tablespoons unsalted butter, room temperature
1/3 cup grated Parmesan (1 1/2 ounces)
1 1/2 teaspoons grated lemon zest
2 tablespoons finely chopped chives
Salt and pepper

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Make deep, even cuts into bread, about 3/4 inch apart, without cutting through bottom. Stir together butter, Parmesan, lemon zest, and chives. Season with salt and pepper. Spread mixture evenly between cuts, wrap loaf tightly in parchment-lined foil, and bake until butter is melted and crust is crisp, about 15 minutes. Unwrap and let cool slightly before serving.

Nutrition Facts : Calories 366 g, Fat 14 g, Fiber 2 g, Protein 12 g, SaturatedFat 8 g

SAVORY CHEESE AND CHIVE BREAD



Savory Cheese and Chive Bread image

Make and share this Savory Cheese and Chive Bread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2-1 teaspoon salt (depending on what cheese and add-ins you are using)
1/4 teaspoon freshly ground white pepper (or more to taste, you could add a pinch of cayenne)
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
1 cup coarsely grated cheese (about 4 ounces, Gruyere, Comte, Emmenthal, or Cheddar)
2 ounces cheese, cut into very small cubes (Gruyere, Comte, Emmenthal, or Cheddar, about 1/2-2/3 cup)
1/2 cup minced fresh chives (or other herbs, or thinly sliced scallions)
1/3 cup toasted walnuts, chopped (optional)

Steps:

  • Center a rack in the oven; preheat oven to 350°; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).
  • Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
  • Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.
  • Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.
  • Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
  • Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
  • Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
  • Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
  • Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes.
  • Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper).
  • **This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.

CHEESE, CHIVE & HAM TEAR-AND-SHARE BREAD



Cheese, chive & ham tear-and-share bread image

Bake this satisfying pull-apart loaf, stuffed with oozy cheese, mustard and ham. You can use any cheese you have in the fridge

Provided by Esther Clark

Categories     Side dish, Snack

Time 1h15m

Yield 18 small rolls

Number Of Ingredients 13

170ml whole milk
1 tsp caster sugar
100g unsalted butter , cut into cubes
1½ tsp fine sea salt
3 tsp English mustard powder
500g strong white bread flour
1 x 7g sachet fast-action dried yeast
4 medium eggs , lightly beaten, plus 1 to glaze
oil , for proving
250g mature cheddar , grated
50g parmesan , grated
½ bunch of chives , finely chopped
150g smoked ham , coarsely chopped

Steps:

  • Pour the milk into a pan and add the sugar and butter. Warm gently, swirling the pan until the butter has melted. Set aside until lukewarm.
  • Tip the salt, mustard, flour and yeast into a large mixing bowl and stir. Make a well in the centre, then pour in the beaten eggs and milk mixture. Swiftly mix with a wooden spoon to make a rough dough, then tip onto a lightly floured surface and knead for 10-15 mins until elastic and springy. Alternatively, knead in a stand mixer for 7-10 mins using the hook attachment. Lightly oil a large mixing bowl. Put the dough in the bowl and cover loosely with a tea towel. Leave in a warm place for 1½-2 hrs or until doubled in size.
  • Knock the dough back on a lightly floured surface by lightly punching and briefly kneading it. Sprinkle over half the cheese, all of the chives and all the ham. Knead the dough until the ham and cheese are well distributed. Divide the dough into 18 equal-sized balls. Pinch the bottoms to create uniform, round balls. Line a baking sheet with baking parchment and draw a 25cm round template on the parchment (a large dinner plate works well for this). Arrange the dough balls in concentric circles in the circle you have drawn. Fill each gap with another scattering of cheese. Cover lightly. Leave for 1-1½ hrs or until the dough is risen.
  • Heat the oven to 200C/180C fan/gas 6. Beat the remaining egg and use to lightly brush the dough balls. Sprinkle over most of the remaining cheese, then bake for 25 mins. Sprinkle over the last of the cheese and bake for 5 mins more. Leave to cool a little before serving warm.

Nutrition Facts : Calories 505 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium

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