Savoury cheese and chive bread

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Ok…This has to be one of the best and simplest bread recipes I have ever found. I love it.  It is a French recipe and I found it in a brilliant cookbook called, “Around my French Table” by Dorie Greenspan. I won’t say much else and just let the result do the talking!😆

Ingredients:
1 3/4 cups bread flour
1 tablespoon baking powder
1/2 -1 teaspoon salt (Depending on your cheese and add ons. I added 1 tsp)
1/4 teaspoon freshly ground white pepper
3 large eggs, at room temperature
1/3 cup whole milk at room temperature
1/3 cup coarsely grated Emmental, Gruyère, Comté or Cheddar cheese
1/2 -2/3 cups of one of the aforementioned cheeses, cut into very small cubes (I used Emmental)
1/2 cup minced fresh chives or other herbs, or thinly sliced scallions. ( I used scallions)
1/3 cup toasted walnuts (The toasting makes a huge difference)
⭐You can mix the herbs according to taste
⭐The author says you can have “a field day” with the add ons. You can mix in diced ham, bacon bits, toasted chopped nuts, olives, sun dried tomatoes or small pieces of chopped vegetables. I added a bit of diced cured ham.

Center a rack in the oven and preheat to 350°. Generously butter an 8-×-4 1/2-×-2 3/4 inch loaf pan. If you use a larger pan, cut down your baking time and keep an eye on it.

Whisk the first four ingredients together in a large bowl. Set aside.

Put the eggs in a medium bowl and whisk for about a minute, until light and foamy. Whisk in the oil and milk.

Pour the wet ingredients over the dry. Mix with a wooden spoon or sturdy spatula just until all the ingredients are moistened. Don’t overdo it.

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Now gently incorporate your cheese, herbs, walnuts or whatever you are using.

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You will have a thick dough. Pour into a buttered pan.

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Bake for 35 to 45 minutes until the bread is golden and a slender knife inserted in the middle comes out clean. If the top gets golden too quickly, cover with foil.
Transfer to a cooling rack and wait for about 3 minutes. Run a knife around the sides of the pan and turn the loaf onto the rack; invert and cool right side up.

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Oh, and it is fabulous (even better, in my opinion) toasted too!
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Enjoy! Xxxx Natascha