There's something incredibly comforting about the aroma of freshly baked bread wafting through the house. This savory herb and cheese bread is a delightful twist on a classic loaf, perfect for those who love a bit of savory goodness in their baked goods. Inspired by the rustic breads of the European countryside, this recipe combines the earthy flavors of chives and parsley with the rich, creamy taste of cheese. It's a great way to elevate your usual bread routine, and it's surprisingly easy to make even on a busy weekend.

This savory herb and cheese bread pairs beautifully with a hearty soup or stew, making it an ideal companion for a cozy dinner. It also works wonderfully as a side for a fresh salad, adding a satisfying, flavorful touch. For breakfast, consider serving it toasted with a spread of butter or cream cheese, accompanied by scrambled eggs. The bread's versatility makes it a great addition to any meal.

Servings: 8

3 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (about 110°F)
1 tablespoon sugar
1 teaspoon salt
1/4 cup olive oil
1 cup shredded cheese (cheddar or your choice)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

In a large mixing bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy.

Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Preheat your oven to 375°F (190°C).

Punch down the dough and roll it out into a rectangle. Sprinkle the cheese, chives, and parsley evenly over the dough.

Roll the dough up tightly from the short end, pinching the seams to seal.

Place the rolled dough into a greased rectangular baking tin.

Cover and let it rise again for about 30 minutes.

Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.

Allow the bread to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

For a different flavor profile, try using rosemary and thyme instead of chives and parsley. You can also experiment with different types of cheese, such as Gruyere or mozzarella, for a unique taste. If you prefer a bit of heat, add a pinch of red pepper flakes to the dough. For a richer dough, substitute half of the water with milk. This bread can also be made into rolls by dividing the dough into smaller portions before the second rise.

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