Savory cheese and chive bread from Around My French Table: More Than 300 Recipes from My Home to Yours (page 34) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lottabooks on September 02, 2025

    We really enjoyed this as part of an end of summer meal. We served it with Irish butter (softened), on a platter as a side to the cantaloupe gazpacho in Cooking in Real Life. This was the first course, followed by a salad trio: David Lebovitz's French grated carrot salad, Love & Lemons strawberry/Little Gem salad, and Cooking in Real Life's Taverna Salad. Then for dessert, fresh blackberries w/ cassis from Diana Henry's Simple. The types of cheeses in this loaf can be played around with. I used grated Gruyere and cubed aged cheddar. I felt the loaf was a little bit too salty - so I'd only use a scant teaspoon of salt if using this cheese combination. This kept a few days and even the last little bit was good toasted with butter for breakfast. I will keep this in mind for a casual appetizer tray.

  • averythingcooks on May 31, 2022

    This is a lovely quick bread with good flavour & a nice texture that I served (lightly toasted & buttered) beside bowls of chili. This time I used a mix of orange old cheddar & Gruyere topped up with the last of a block of Asiago. I also added a small handful of chopped ham. The 2 of us will have no trouble finishing the loaf (not always the case with baked items) and I will make this again for sure.

  • Lepa on January 29, 2020

    This bread is such a nice way to turn a bowl of stew into a meal! I used chedder and intend to mix up the cheeses next time. I found it was best with some butter on it.

  • e_ballad on August 20, 2016

    I'm with JKDLady - it was all right, but no particular wow factor. Used as a side for soup. Cooked true to suggested time.

  • JKDLady on October 22, 2015

    I don't know what it was, but this was just okay. I used sharp cheddar and satori merlot rind cheese. The bread didn't really taste of cheese. I might try this again, but probably not.

  • Delys77 on October 17, 2011

    Used cheddar and gruyere and it was great. Fabulous toasted with a little butter.

  • ComeUndone on January 13, 2011

    Agree on the dense texture, a quality that I was looking for. I played around with the batter using 1 cup ap flour + 3/4 cup whole wheat bread flour. Replace milk with cream to help tenderize. Used parmigiano reggiano, gruyere, cheddar, chives, toasted walnuts. Love the height of the loaf and the almost flakey crust. http://www.flickr.com/photos/wscwong/5352408330/

  • fprincess on December 10, 2010

    This bread is very tasty, the texture is a little dense but it can easily be cut into nice, thin slices. It was great with tapenade as a spread. The chives were a nice touch and went well with the cheese.

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Reviews about this recipe

  • Cupcake Muffin

    The result was like a giant, gorgeous muffin - and said giant muffin smelled heavenly coming out of the oven!

    Full review
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