Savory Cheese and Chive Bread

This week I joined an online cooking group called French Fridays with Dorie. The group is dedicated to Dorie Greenspan's newest cookbook, Around My French Table. Now, according to the rules of their group, I am not allowed to post the recipe so you won't be seeing that in this post. BUT - if you are interested in it, I have a copy on my computer that I can e-mail to you. For those friends of mine that love cheese as much as me, I'll be awaiting your e-mail. HEHE

This bread is savory, not sweet, so to me that means you can eat it for any meal of the day. I happened to have some with dinner last night and then again today for "brunch"? It seems to be a good bread to eat with a nice warm bowl of soup (next time). The thing I liked is that this was extremely easy to prepare. The ingredients come together in just two bowls and it needs no time allotted for rising and all that jazz. You can use any type of cheese you'd like and I chose Vermont Sharp White Cheddar - yum. I am a cheese freak so I may or many not have put in a little extra cheese than required but it was a delicious choice. Every bite had a nice little hint of cheese for your tongue's pleasure because the recipe called for both shredded and diced cheese. The shredded cheese melts throughout the loaf and the diced cheese creates texture in the bread - and not to mention pockets of goodness in your mouth.

Overall this bread was very warm and comforting - everything bread should be!
Tutti Mangia!