{"id":3094,"date":"2015-11-23T18:15:42","date_gmt":"2015-11-23T18:15:42","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/?p=3094"},"modified":"2016-01-15T23:00:30","modified_gmt":"2016-01-15T23:00:30","slug":"savory-cheese-and-chive-bread","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=3094","title":{"rendered":"SAVORY CHEESE AND CHIVE BREAD"},"content":{"rendered":"

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I started baking cakes when I was nine or ten years old.\u00a0 I made quick breads.\u00a0 They were the easiest.\u00a0 No whipping egg whites.\u00a0 No careful folding of flour. Baking utensils were basic. An egg-beater for whipping egg whites and cream.\u00a0 A large white bowl for mixing. \u00a0 A heavy spoon for creaming butter. \u00a0 The forefinger on my right hand still has a tiny bump on it caused by countless of hours of creaming butter and sugar.<\/p>\n

The baking of a loaf cake was also easier.\u00a0 It did not require a quick oven (very hot).\u00a0 Simply a nice steady heat.\u00a0 As the cook I had to regulate the heat of our wood burning stove.\u00a0 If the wood was cut to thin it would spit and crackle and burn too hot and too quickly.\u00a0 I would test the heat of the oven by opening it and putting my hand in to feel the heat.\u00a0 One that was created by medium sized logs burning steadily and quietly. I still find myself double checking an oven temperature in this way.<\/p>\n

Savory cakes are popular in France.\u00a0 The\u00a0cake sal\u00e9 <\/em>as it is known \u00a0 (sal\u00e9\u00a0<\/em> means salty or savory) is a simple quick bread recipe.\u00a0 You whisk all the dry ingredients together in one bowl. All the rest in another.\u00a0 Then gently combine the two.\u00a0 It takes less than ten minutes to put together and like my youthful loaf cakes requires no special equipment.<\/p>\n

I made this savory cheese and chive bread\u00a0 to serve with aperitifs.\u00a0 I was celebrating a major birthday and my two sisters were traveling from Prince Albert to Vancouver to help me blow out birthday candles.\u00a0\u00a0 The bread is also perfect for brunch, excellent with salads and delicious lightly toasted and buttered.<\/p>\n

This version is simple –\u00a0 using just cheese and snipped chives but it also a great way to use those left-over\u00a0 odd-sized pieces of cheese you have on hand.\u00a0 It is good with basil or a mix of herbs.\u00a0 Or you can be creative and mix in diced ham or bacon, toasted chopped nuts, olives, sun-dried tomatoes, or minced shallot.<\/p>\n

You can serve this warm but it tastes better when it has cooled completely.\u00a0 If you’re serving it with drinks, cut it into 8 slices about 1\/2 thick, and cut the slices into strips.\u00a0 SAVORY CHEESE AND CHIVE BREAD\u00a0\u00a0 …\u00a0\u00a0 Bon Appetite.<\/p>\n

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SAVORY CHEESE AND CHIVE BREAD<\/div>\n
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Recipe Type<\/span>: quick bread<\/span><\/div>\n
Cuisine: French<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: