Savory Cheese and Chive Bread

Around My French Table

I had high hopes for this savory quick bread, but at first I was not impressed.

The author says she likes it at room temperature, so that's how we tried it first. It was much more convenient that way, taking it to a small party about an hour away from home. She does also say this is a drier bread, and that was our experience with it at room temperature. It was a little dry, and underwhelming.

We packed up the leftovers and the next day I decided to warm some pieces up in a pan with a tiny pat of butter. It was SO MUCH BETTER! Delicious and not at all dry. Eventually I tried it heated in the oven, without butter, and it was also delicious.

I really think it's all the cheese in the bread. Warm cheese just tastes better. Plus, lends a bit of it's oiliness to the bread, so you don't even really need more butter.

I found this recipe online here: https://www.food.com/recipe/savory-cheese-and-chive-bread-440275