A Million Pocketbreads in One: Cheddar Chive

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Preparation info

    • Difficulty

      Easy

Appears in

Josey Baker Bread

Josey Baker Bread

By Josey Baker

Published 2014

  • About

I like to use a nice sharp Cheddar for these guys. My favorite is made by the fine folk at Cabot Creamery, in my home state of Vermont. Just dice it into ¼- to ½-in/6- to 12-mm chunks. As for the chives, go for fresh if you’ve got ’em, though dried will work in a pinch.

Method

12 POCKETBREADS 24 POCKETBREADS 48 POCKETBREADS
Cheddar cheese, diced ½ cup/200 g 1 cup/400 g 2 cups/800 g
chives, chopped finely 1 Tbsp fresh or 1 tsp dried 2 Tbsp fresh or 2 tsp dried ¼ cup fresh or 4 tsp dried

Follow the rest of the procedure for kneading, shaping, and baking your pocketbreads.