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a partially sliced loaf of bread on a cutting board, next to a bread knife

Sourdough Cheddar and Chive Bread

Sourdough cheddar and chive bread is a savory twist on toast, sandwiches, French toast or croutons! It has cheesy bites that melt a little in the toaster. The chives and garlic powder give the bread a deliciously savory flavor that make this bread a favorite for any time of year!
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Prep Time 1 hour
Cook Time 1 hour
Fermentation Time 8 hours
Total Time 9 hours
Course Bread, Breakfast, Lunch, Snack
Cuisine American
Servings 1 Loaf

Equipment

  • 2 Medium Bowls
  • 1 Set of Measuring Spoons
  • 1 Set of Measuring Cups
  • 1 Spoon
  • 1 9 by 5 inch Loaf Pan
  • 1 Kitchen Scale

Ingredients
  

  • 600 Grams Flour 4½ Cups
  • 2 Eggs
  • 50 Grams Honey 2-3 Tablespoons
  • 360 Grams Milk 1½ Cups
  • 10 Grams Salt ½ Tablespoon
  • 150 Grams Sourdough Starter ¾ Cup
  • 8 Ounces Cheddar
  • 15 Grams Chives ¼ Cup
  • 30 Grams Garlic Powder 2 Tablespoons

Instructions
 

Mixing the Dough Together

  • Mix together all the dry ingredients. Mix the flour and salt together in a medium size bowl.
    a bowl of flour with a pile of chives, salt and garlic powder
  • Combine the wet ingredients together. Mix the eggs and starter, then add the milk and honey.
  • Combine the dry and wet together. Make a well in the dry ingredients and add the wet ingredients to the well. As you mix it together the dough will look like a sloppy mess right now.
  • Rest for 30 minutes for the flour to hydrate. Fresh milled flour needs extra time to soak up water.
  • Start the 'stretch and folds' or knead the dough. Knead the dough for 5-10 minutes or until it can pass the window pane test. If you want to do stretch and folds then plan to do 4-6 of them.
  • Let the dough bulk ferment for 5-8 hours. Once all the stretch and folds are complete let the dough bulk ferment for 5-8 hours. It will take more time if your home is cold (75°F or 23°C and colder) and less time if your home is warmer (76°F or 24°C and warmer).

Shaping the Everyday Sourdough Sandwich Bread

  • Cut the 8 ounces of cheddar cheese into ¼ inch (½ cm) cubes. Place in a bowl.
    a block of cheese partially cut up into cubes on a cutting board with a knife
  • Turn your dough out on a floured or oiled surface. You do not want the dough to stick to the counter at all!
  • Press to about an inch thick (about 2.5 cm) in a rectangular shape. Don’t stress about making the rectangle perfect, just get pretty close!
    a flattened piece of dough next to a bowl of cheese cubes
  • Sprinkle as many cheese cubes all over the dough as you can.
    a flattened piece of dough with cheese cubes all over the top
  • Roll up the loaf from the bottom. Stretch the dough a little as you roll the loaf. Keep stretching and rolling until you have a log.
    a flattened piece of dough with cheese cubes sticking out from inside
  • Flatten the dough again as best you can and sprinkle with the remaining cheese cubes.
    a flattened piece of dough with cheese cubes all over the tops
  • Roll up the loaf from the bottom. Stretch the dough a little as you roll the loaf. Keep stretching and rolling until you have a log.
  • Gently seal the bottom edge seam. Turn the bread vertically and use the pinky edge of both of your hands to use the dough back and forth along the counter. This makes the seam stick together and more stable.
  • Gently tuck the ends under. Take the ends of your bread and tuck them under the loaf to get a smooth beginning and ending. Turn the bread and tuck the second end. Repeat the seam sealing process with the pinky edge of both of your hands.
  • Place in a greased 9 by 5 inch loaf pan.
    a shaped lump of dough next to a buttered loaf pan
  • Cover and let rise until it it jiggles a little when gently shaken or passes the poke test.
  • Bake the loaf at 375°F (190°C) for 45-60 minutes. Cool and serve.
Keyword Cheese and Chive Bread, Cheese Bread, Fresh Milled Flour, Fresh Milled Flour Bread, Garlic, Sourdough, Sourdough Fresh Milled Bread