Delicious Cheddar Cheese Chive Bread from scratch! Nothing beats the smell of homemade Cheddar Cheese Chive Bread!
I’ve really been challenging myself lately with baking 
I don’t know how long I’ve been waiting to bake a bread like this one. . cheddar cheese and chives in a bread? What could be better? I felt like a real baker when I woke up at 6am to get started on this bread. Or wait, real bakers get up at like 4am huh? Close enough, right? For me, a perfect bread is soft and slightly puffy on the inside and firmer and crispier on the outside. With this bread, you also get the cheesy goodness and chives. . ah, it’s so delicious! And I nearly fell over while these were baking in the oven. They smelled so good.
We just ate this plain and dipped a little in some olive oil. Delicious. My husband was so impressed and asked me to start baking bread more often. I think I can do this! So, I’ve baked 
I’ve now used my Silpain baking mat 3 times in a week. I love it. My baking friends might shudder but I think I love my Silpain more than my Silpat. If you bake bread, this is definitely worth the investment!
I hope you enjoy and give this bread a try.
My tips for this bread:
- Use bread flour; will make a difference. I used King Arthur’s unbleached bread flour.
- Use your favorite cheddar cheese for this recipe. If you can, shred your own cheese instead of buying the cheese pre-shredded.
Cheddar Cheese and Chive Bread
Ingredients
- 3/4 cup plus 1 tablespoon whole milk + more if needed
- 1 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
- 4 cups bread flour or all-purpose flour plus more for dusting (I highly recommend using bread flour)
- 1/3 cup granulated sugar
- 1 teaspoon fine salt
- 8 tablespoons unsalted butter 1 stick + more for greasing
- 2 large eggs
- 2 cups shredded cheddar cheese
- 1/2 cup fresh chives finely chopped
- egg yolk for egg wash
Instructions
- In a small saucepan, heat 3/4 cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large mixing bowl and sprinkle the active dry yeast on top. Set aside for about 10-15 minutes to activate the yeast.
- Sift the flour, sugar, and salt together into a large bowl; set aside.
- In a small saucepan, melt the butter. Let the butter cool, then transfer to a medium bowl. Add the eggs and beat together. Using your electric mixer, stir the egg mixture into the yeast mixture until combined. Slowly add the flour mixture and mix on low speed. (At this point, if you feel like the dough is too dry, you can add a 1/4 cup milk. You want the dough to be somewhat sticky). When well combined, gently fold in the cheddar cheese and chives. You can do this with your mixer or by hand.
- Remove your dough from the mixer and turn the dough onto a floured work surface and knead the dough for about 2-3 minutes only.
- Grease a glass bowl with butter and place the dough into the bowl and cover with plastic wrap. You can also coat the plastic wrap with butter (on the side that faces the dough if desired. Let rise in a warm place until doubled in size, about 2 hours.
- Prepare a parchment lined baking sheet or use your Silpain non-stick baking mat for breads on a baking sheet. After the dough has doubled in size, remove the plastic wrap and set it aside. Remove the dough from the bowl and set on a lightly floured work surface. It will deflate a little but that is fine. Using a knife or dough scraper, divide the dough into 2 pieces and shape into loaves with your hands. Place both dough loaves on the prepared baking sheet and cover with a towel or with the same plastic wrap from earlier. Set aside again and let rise in a warm place for about 30 minutes. Meanwhile, pre-heat the oven to 350°F and arrange a rack in the middle.
- When ready to bake, in a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, lightly brush the egg wash over the dough and bake for about 30-40 minutes. Let cool before serving.
Disclosure: I was provided a Silpain baking mat for recipe development. All opinions expressed here are my own.
This bread looks amazing!! Slathered with butter, or oh man, made into grilled cheese, and I’d be in heaven! Pinned.
Thank you, Rachel! 🙂 oh yes! Grilled cheese! Amazing! Let me know if you try it!
Is it possible to replace the butter with olive oil?
For this recipe, I would not. Especially since it’s an entire stick of butter. . however, if you try it, please let me know what you think!
Alice, this looks so heavenly! And I salute you for waking up early and bake. I don’t think I could ever do that, perhaps one day. I bet the combination and texture are so amazing! Yum!
Gah, I can’t stand it! I want two loaves of this bread right now to dip into olive oil from my beautiful napkin lined basket! I am sooooo thrilled you’re baking your buns off, Alice (pun intended 😉 Almost nothing in this world makes me happier than making and baking bread. Good call on the cheddar cheese and chives – it’s one of those classic killer combinations. I’ve never heard of a Silpain but damn, check out that perfect crust on the bottom of your loaves! Maybe I’ll pick one up for myself next time I cross the border.
The look and flavors in this bread is making me hungry Alice! What a neat idea that silpain, love the name.
This bread looks awesome! I love homemade baked bread 🙂 YUM!!
Fresh bread, yes please! I love the method and therapy in making my own bread & shaping beautiful doughs. No doubt you love this therapy too (3 times over the last week,) a gal definitely after my own heart!
Ps, I’m so impatient I often dump my yeast & flour dry into the bowl and combine with liquids for my first rise. I’m like a kamikaze baker! It works for me though 😉
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Thanks for the recipe, I made half this quantity yesterday. It seemed to go well, rose well and had a good colour and regular texture.
The only thing I would say is that I would personally reduce the amount of sugar, as the texture and sweetness reminded me a bit of brioche. As such, I found it a bit sweet just with butter. As you suggested though, it’s great to dip in oil and vinegar!!!
Thanks so much, Carole for the comment!!! yes, great suggestion!
Had a slice tonight with a nice mango salsa, salad leaves and baked goat’s cheese with rosemary – delicious! Thanks again, will try it with reduced sugar (as I have a glut of chives) and see how it goes. Happy munching!
Sounds great, thank you Carole!!