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Cheddar Chive Bread

 Cheddar Chive Bread
"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."
32 ServingsPrep: 20 min. + rising Bake: 40 min.


  • 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


  • 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).

2 of 2

Cheddar Chive Bread (continued)

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.