This is a simple bread to make, but the taste is far greater than the sum of its ingredients. The bread has bits of cheese that create pockets of goodness throughout. Fresh chives contribute a light, onion-like taste to the small loaf. The bread is soft, not tooth shattering like many "artisan" sourdough loaves, and infinitely eatable. Try the bread alongside dinner or toasted for breakfast. I have chives growing in a pot and in the ground outside my house, but if you don't have easy access to fresh chives, not to worry. Substitute chopped green onions instead. No, the taste won't be quite the same, but the bread will be good! Enjoy!
Sourdough Chive and Cheddar Bread -- Makes 1 Loaf
1 cup of starter/discard
2 tablespoons of dried non-fat milk powder
2 tablespoons of canola oil
1 large egg
2 tablespoons of sugar
2 tablespoons of milk
1 cup of white whole-wheat (or regular wheat) flour
3/4 cup of all-purpose flour, plus up to 1/4 cup to knead
1 teaspoon of salt
1/4 cup of chopped chives or green onions
1/2 cup of shredded cheddar cheese
4 ounces of cheddar cheese chunks (about 1/2 inch square)
In a large bowl, combine the starter/discard, milk powder, oil, egg, sugar, milk, and whole-wheat flour and stir them until everything is well combined. Lightly cover the bowl and let it sit for at least an hour (I usually stir up the mixture in the morning and come back to it after lunch--it works!). Add 3/4 cup of all purpose flour and the salt and stir, then knead the mixture for three to five minutes, adding up to 1/4 cup of additional flour if the dough seems too sticky. Knead in the chives and shredded cheddar, then press and fold in the the cheddar chunks until they seem evenly distributed in the dough. Form a rough loaf or log with the dough. You can bake the dough "free form" if you like on a piece of baking parchment on a baking sheet or place the dough in a loaf pan spritzed well with non-stick cooking spray. Either way, spritz the top of the dough lightly with cooking spray, cover it lightly with plastic wrap, and let the dough rise until it expands by about 1/3. Preheat the oven to 375 degrees, cut a few small, shallow slits on the top of the loaf with a very sharp knife (if you like, it's not essential, and I usually forget), and bake the bread for 35-40 minutes until golden brown (about 190 degrees internal temperature). Let the bread cool before slicing it for neater slices and for a longer shelf life.
