We posted a winter soup and a winter salad, so we feel like it’s only right for us to post a savory bread to thickly slice, toast and butter to serve along side them. We have been diving deep into Dorie Greenspan’s book Around My French Table, and have made this serval times, and can’t stop making it. We tweaked the recipe some to make it a little moister, and we love this cheddar and dill combo. This quick bread is just that- quick! And if you want to see a more in depth tutorial check out our You Tube channel- we saved a LIVE where we cooked this bread, and shared all of our tips and tricks on nailing the recipe.

1 3/4 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
3 large eggs, at room temperature
1/2 cup half & half
1/3 cup olive oil or melted butter
1 1/4 cup of grated sharp cheddar cheese (about 4 oz)
2/3 cup cheddar cut into small cubes (about 2 oz)
1/4 cup minced scallions
1/4 cup minced dill
Additional 1/2 cup grated sharp cheddar to top

Preheat the oven to 350°

Grease an 8 x 4 1/2 x 2 3/4“ loaf pan, often known as a medium size bread pan.

Whisk together the flour, baking powder, salt and white pepper in a large bowl.

Put the eggs in a medium bowl and whisk for about one minutes until they are frothy and blended. Whisk in the milk and olive oil or butter (we prefer the butter).

Pour the wet ingredients over the dry ingredients and using a sturdy rubber spatula or wooden spoon gently mix until the dough comes together. Do not over mix. Stir in the cheese, grated and cubed, the herbs. The dough will be thick.

Turn the dough into the prepared pan and even the top with the back of the spatula. Top with remaining half a cup of grated cheddar cheese.

Bake for 35 to 45 minutes (do not over bake!) or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about three minutes. Running knife around the side of the pan. Turn the loaf onto a rack to cool.