Cheddar-Black Pepper-Chive Bread


This bread (pictured on the right) is best the day it’s made. Day-old bread makes great croutons and toast.

Unsalted butter or cooking spray for greasing the pan

8 ounces (about 1¾ cups) home-milled flour

2 teaspoons baking powder

1 teaspoon salt

½ teaspoon black pepper

3 eggs, beaten

⅓ cup milk

⅓ cup olive oil

6 ounces (about 1½ cups) sharp cheddar, coarsely grated

¼ cup finely minced chives

Preheat oven to 350℉. Grease an 8-inch by 4-inch loaf pan with butter or pan spray.

In a large bowl, mix the flour, baking powder, salt, and pepper together. Beat in the eggs, milk, and oil. Stir to evenly combine. Stir in the cheese and chives.

Scrape the batter into the loaf pan and smooth the top.

Bake for 40 minutes or until the loaf is golden brown. Test for doneness by inserting a toothpick: only a few crumbs should be attached when you remove it. Let loaf cool for about 30 minutes before slicing.