Cheddar Chive Bread Recipe

Cheddar Chive Bread Recipe photo by Taste of Home

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"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."

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Cheddar Chive Bread Recipe

Prep: 20 min. + rising Bake: 40 min.

Yield: 32 Servings

20 40 60

Ingredients

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
3 cups (12 ounces) 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

Directions

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 9-in. x 5-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. Yield: 2 loaves (16 slices each).

If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze.

Nutritional Facts 1 serving (1 slice) equals 139 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 189 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cheddar Chive Bread in Reminisce Extra December 1994, p47