Cheddar Chive Bread Recipe
Cheddar Chive Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1/2 cup chopped dried chives
  • 1/4 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried thyme

Directions

In a large mixing bowl, dissolve yeast in warm water. Add 3 cups flour, cheese, chives, butter, sugar, salt and thyme; beat for 2 minutes. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured board; 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.
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze.
Originally published as Cheddar Chive Bread in Reminisce Extra December 1994, p47

Nutritional Facts

1 slice: 139 calories, 5g fat (3g saturated fat), 15mg cholesterol, 189mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1/2 cup chopped dried chives
  • 1/4 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried thyme
  1. In a large mixing bowl, dissolve yeast in warm water. Add 3 cups flour, cheese, chives, butter, sugar, salt and thyme; beat for 2 minutes. Stir in enough of the remaining flour to form a soft dough. Turn onto a floured board; 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.
If Cooking for Two: Wrap one loaf in heavy-duty aluminum foil and freeze.
Originally published as Cheddar Chive Bread in Reminisce Extra December 1994, p47

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