Chive and cheese bread

I love bread. I love cheese. I love using herbs freshly picked from our garden. And I like the idea of using #2 and #3 to make #1. But I don't like working with yeast. The thought of spending a few hours proofing the dough and kneading and double rising puts me off a lot of bread recipes. That's why I love quick breads, both the sweet and savoury kind. Still, I've never had much luck making good-tasting savoury quick breads. Until today.

These chive and cheese confections are made much the same way you make biscuits or scones. Baking powder is the sole leavening agent and a single egg provides structure. The flavourings should be assertive.

Chive and cheese bread

Ingredients:
2 cups all-purpose flour
¼ cup butter (57g), cut into cubes
1/2 tsp salt
1 tbsp baking powder
4 oz cheddar or other strong cheese, grated
¼ tsp cayenne pepper
1/2 tsp onion powder
2 tsp chives, chopped
1/2 cup milk
1 large egg

Position rack in the centre of the oven and preheat oven to 400F.

In a large bowl, combine flour, salt and baking powder. Add butter and work it into the flour using your fingers (but don’t overdo it; I’d say work it until there’s just enough flour clinging to the butter pieces and most of the flour is still free and loose)

Add cayenne pepper, onion powder and chives. Stir to combine. Add grated cheese and stir again.

Combine the milk with the egg (which you’ve lightly beaten). Pour this into the flour mixture.

The mixture will be crumbly. The next step is to knead the dough until it comes together. You can do this in the same mixing bowl, or use a floured chopping board or countertop.

Shape the dough into four equal sized rounds (or squares, or one big round loaf, as you please!) and transfer into a baking tray that you’ve lined with parchment or baking paper. Using a sharp knife, cut an X shape into the top of the loaves, about half an inch deep.

Bake for 30 minutes and eat warm with lashings of sweet or salty butter!