Cheddar-Chive Bread on Serious Eats

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This week's Baking with Dorie recipe on Serious Eats is salty, cheesy and really good with white wine.  It's a cheddar-chive quickbread that is, in fact, quick to make.  Cheers!

Comments

[Dorie]

Sue, I love the idea of toasting the bread and piling it high with bacon and eggs. Yum.

Don't worry about leftovers -- just wrap them well and you can freeze them for a couple of months.

[Sue]

I think that I mentioned in another comment that I had made this yesterday morning.

Today,I toasted a couple of slices and piled bacon and scrambled eggs on top along with a bit of blue cheese and a chiffonade of fresh Basil. Not a scrap left.

This is a nice recipe, but I think it will dry out fast. Does it freeze well?

[Mary]

Thank you so much for the fast reply. I made it yesterday with basil, comte, and white cheddar. Very tasty. (I completely forgot the white pepper and think it would have been even better had I remembered it.) I put a layer of home made pesto in the middle. I took a picture to show but the batteries in my camera died, so I need to fix that before I can upload it.

[Dorie]

Lisa, I usually use light-colored metal pans for all my loaf baking, whether I'm baking yeasted breads or quickbreads. However, the first time I made this bread, I grabbed a Pyrex loaf pan and I liked the way it baked. I've since made the loaf in both metal and glass and been happy with the way it turned out in both pans.

[Lisa, the cake gnome]

This looks super delicious!! I'll be making it in the coming week. May I ask what loaf pans you generally use? Do you use different ones for your quickbreads than you do for your yeasted breads, particularly your brioche loaf?

[Dorie]

Lydia and Terri -- Hope you enjoyed the loaf. And yes, Terri, it is like a gigantic biscuit, isn't it?

Mary, if you're going to make the loaf with basil and pesto, I'd make it with Parmesan or, because Parmesan is so salty and strong (in a good way, but strong nonetheless), maybe a combination of Parmesan and cheddar or comte.

[Mary]

If I make this with basil (and I am considering adding a pesto layer) is there a particular cheese that pairs well (or better than others)?

[Terri]

OMG that looks like a gigantic cousin of my favorite cheddar and chive biscuit! I will HAVE to make this recipe today!! Thank you!!!

[Lydia]

Wonderful recipe -- I'm definitely going to try the basil variation.