Cheesy Chive Bread
This Cheesy Chive Bread has incredible flavor! This skillet bread is a great side dish alongside a bowl of soup or chili.
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I’m always intrigued when I come across a recipe that uses unique ingredients. Same goes for cooking techniques. I recently stumbled across a smoked pulled pork recipe where the pork smokes for 20+ hours. I immediately knew I had to try it! (That was some of the best pulled pork I’ve ever tasted, btw!)
Some time ago, I came across a bread recipe using cottage cheese. Cottage cheese…in bread!? Ok, I’m interested. I stuck that recipe in a folder on my desk and then forgot about it for a year or two. Oops. I found that recipe the other day, and I decided to try this idea out. The result? This Cheesy Chive Bread.
Cheesy Chive Bread
This Cheese Chive Bread does involve yeast, but it’s a very easy recipe to make. And the flavor? Absolutely delicious! I decided to add a whole bunch of chopped chives into this bread for 2 reasons: (1) flavor and (2) we have a whole bunch of chives in the garden. The result was an herbed bread that was also light and fluffy. 10/10 will make again!
Cottage cheese in bread is different. I get it. But give it a try! Not only does that cottage cheese boost the protein level in the bread, but it creates a loaf that is light and spongy on the inside while staying crispy and golden brown on the outside. In short, I could easily have made a meal out of this bread alone!
The cottage cheese in this Cheesy Chive Bread gives it a slightly tangy flavor, but overall it works well with all of the herbs. I also added a cup of shredded Monterey Jack cheese for flavor. (For an extra cheesy flavor, feel free to use a sharp cheddar cheese like Cabot’s Seriously Sharp Cheddar.) As it bakes, your house will smell amazing. And once it comes out of the oven? Good luck holding off while you wait for that loaf to cool!
As we leave the summer behind and head into the cooler days of Autumn, this Cheesy Chive Bread is a great recipe to keep in mind. I associate fall with baking, and this is an easy bread recipe for the return of baking season. While it does use yeast, the process is simple so this recipe almost reminds me of a savory quick bread.
If you have soup or chili on the menu, then plan on making a batch of this skillet bread to go alongside it. I love a good cornbread, but this Cheesy Chive Bread might be my new go-to bread for chili. I hope you enjoy this recipe as much as we do around here – happy baking!
Did you make a loaf of this Cheesy Chive Bread at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Cheesy Chive Bread
Ingredients
- 16 oz. cottage cheese
- 1 Tbsp granulated sugar
- 3 Tbsp unsalted butter room temperature and divided
- 1½ tsp kosher salt divided
- ½ cup warm water
- 4½ tsp active dry yeast or 2 (¼-oz.) packets
- 1 tsp dried oregano
- ½ tsp dried rosemary
- ½ cup minced fresh chives plus more for garnishing
- 1 large egg
- 1 cup shredded Monterey Jack cheese I used Cabot Monterey Jack
- 2½ cups all-purpose flour
Instructions
- Using a medium microwave-safe bowl, add cottage cheese, sugar, 2 tablespoons of butter and 1 teaspoon of salt; stir until well combined.
- Heat mixture in microwave in 15 second intervals, stirring after each interval, until warm. Transfer mixture into a large mixing bowl.
- Add water, yeast, oregano, rosemary, chives, egg and cheese; stir until well combined.
- Add flour and stir with a wooden spoon until dough comes together in a sticky ball.
- Turn dough out onto a well-floured work surface. Flatten the dough into a rough square and fold half of the dough over itself. Repeat process 8-10 times, rotating the dough 90° after each fold. (Tip: Feel free to add more flour if dough is excessively sticky here.)
- Place dough in a large oiled bowl and cover with plastic wrap or kitchen towel.
- Let dough rise in a warm place for 40-45 minutes. (Tip: I put the bowl in the oven with only the oven light on.)
- Turn dough back out onto floured work surface and fold several times, rotating after each fold. Place dough in a 9” cast iron skillet. (Note: If you don’t have a 9” skillet, you can use a deep pie plate instead.)
- Cover dough loosely with plastic wrap and let rise in a warm place for 35-40 more minutes.
- Preheat oven to 350°F. (Tip: Don’t forget to remove the skillet of dough first!)
- Bake for 25 minutes. Tent dough with foil and continue baking for 25-30 more minutes.
- Remove pan from oven and brush top of dough with the remaining tablespoon of butter.
- Sprinkle the remaining ½ teaspoon of salt and additional chives on top.
- Let bread cool on wire rack until completely cool before slicing.
Looking for more homemade bread recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
I hope you enjoy this recipe, Ramya!
Oh, it’s yeasted! Nice! I thought it was a corn bread at first.
Yes it is! I love using a cast iron skillet for all sorts of breads…cornbread, this chive bread, etc. So easy and the edges get a wonderful crispy texture!
I definitely need to give cottage cheese a try and this recipe is a great way to acquaint myself with it! Looks so flavorful!
This is a unique way to use cottage cheese – but trust me on it. It’s delicious!
this looks delightful David but i had to laugh about that much cottage cheese. As you would know, cottage cheese has been the ingredient du jour this year on the socials. I laugh whenever i see another recipe. Not that I’m having a go at you or anything – it’s just funny. But your bread is delish I am sure.
sherry
Interesting! I haven’t seen much in the way of cottage cheese myself, but I bet I’m just behind the times. Haha. I have to say it’s mighty delish in this bread, though! Thanks, Sherry!
I love the flavors in this bread! I also have to say that the other breads you reference in the post-post pictures look amazing.
Thanks, Jeff! I do enjoy baking bread, although we don’t do it near as much as I’d like. Maybe with the fall coming, I’ll get the chance!
This Cheesy Chive Bread sounds like such a winner! I love the idea of cottage cheese in bread, it makes it feel indulgent but still kind of healthy. The herby, cheesy combo has me imagining it straight out of the skillet with a bowl of chili. Definitely adding this one to my must-bake list!
This bread is fantastic, Raymund! The cottage cheese might sound strange, but it totally works in this recipe. And it’s fantastic next to a bowl of chili!
I just today made a yeasted bread (jumbo Swedish cardamom buns) in 2 iron skillets, and then saw this! I’m in. Chives (in my garden) too and cottage cheese? That’s a winner. I’ve bookmarked this (I have a recipe folder with categories in my browser, lol) My house is on the market, so I’m not cooking much (trying to keep the kitchen pristine, you know), but I miss it. I recently realized bread doesn’t make a big mess. So that’s when I do when I need to cook these days. I think this will be tomorrow. But I am now wanting chili in August!
Ohhh I’ve been wanting to make some Swedish Cardamom Buns! Maybe I’ll get inspired and hit the kitchen to make a batch soon. Fall is coming (I think) and that just screams perfect weather for that type of baking. Where are you moving to?? I totally get that whole keep the house clean thing. Good luck – and I hope you enjoy these bread! Thanks, Kim!
Say what, David? Cottage cheese bread loaded with cheese and chives? Now, I’m interested too – it looks terrific!
This bread really is fantastic, Ben – I highly recommend baking up a batch!