Cheese and Swiss Chard Bread

Name: Cheese and Swiss Chard Bread
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 4 1/4 oz fresh Swiss chard, with stems (120 g); 2/3 cup buttermilk (170 ml); 3 1/2 tablespoons vegetable oil (50 ml); 3 large eggs, at room temperature; 3 1/2 oz + 1 1/2 oz sharp cheddar cheese, shredded (100 g + 40 g); 2 cups unbleached all-purpose flour (about 260 g); 1/2 teaspoon garlic powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; You can substitute Swiss chard with spinach!; 2 teaspoons white vinegar or lemon juice (10 ml); 2/3 cup milk (160 ml)

Dominique Joly @squarenavel

Inspired by the huge amount of Swiss chard my garden produced!

Dominique Joly @squarenavel

Inspired by the huge amount of Swiss chard my garden produced!

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Ingredients

1 hr

8 servings

4 1/4 ozfresh Swiss chard, with stems (120 g)
2/3 cupbuttermilk (170 ml)
3 1/2 tablespoonsvegetable oil (50 ml)
3large eggs, at room temperature
3 1/2 oz+ 1 1/2 oz sharp cheddar cheese, shredded (100 g + 40 g)
2 cupsunbleached all-purpose flour (about 260 g)
1/2 teaspoongarlic powder
2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonsalt
Substitutions
You can substitute Swiss chard with spinach!
Buttermilk:
2 teaspoonswhite vinegar or lemon juice (10 ml)
2/3 cupmilk (160 ml)

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Steps

1 hr

1

Preheat the oven to 350°F. Place the rack in the upper-middle position.
2

Prepare a 9-inch loaf pan: grease it and line with parchment paper.
3

Finely chop the Swiss chard leaves and stems in a food processor. Be careful not to puree them.
4

In a large bowl, add the flour, garlic powder, baking powder, baking soda, and salt. Mix well.
5

Combine the dry ingredients in one bowl and mix well.
6

In another bowl, lightly beat the eggs. Add the oil, buttermilk, chopped Swiss chard, and about 3 1/2 oz (100 g) of cheese. Mix well.
7

Pour the mixture into the loaf pan and spread it evenly with a fork.
Sprinkle the remaining cheese evenly over the top.
8

Bake for about 1 hour, or until the bread is cooked through.
If the top browns too quickly, place a sheet of aluminum foil loosely over the pan.
9

Let it cool, then slice into pieces about 1 inch thick.
This bread freezes well in a freezer-safe bag, pre-sliced.