Honey, Chive, and Goat Cheese Bread
SODIUM COUNT: 14 mg sodium per slice; 180 mg in the entire recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 13 slices 1x
Ingredients
- 3 cups all-purpose flour
- 1 Tbsp sodium-free baking powder ((like Hain))
- 4 ounces goat cheese* ((crumbled))
- 1 Tbsp fresh chopped chives ((you can use dried chives in a pinch))
- 4 Tbsp honey
- 12 ounces beer ((whatever you have – I’ve used ale and lager with good results))
- 1 Tbsp unsalted butter (melted)
Instructions
- Preheat the oven to 350°F. prepare a 9″ bread pan by spraying it with cooking spray.
- Stir the baking powder into the flour until it is thoroughly combined.
- Gently stir the chives and crumbled goat cheese into the dry ingredients.
- Add the honey and beer and stir until combined.
- Pour the batter into the prepared pan and drizzle the melted butter on top.
- Bake in the preheated oven for 50-55 minutes, or until golden brown and cooked through. Allow the loaf to cool in the pan for 15-20 minutes before placing it on a cooling rack to cool. You can eat the loaf while it is warm if it is too tempting to let cool completely. But bread if much easier to slice as it cools, so be careful when you are cutting the bread!
Notes
NUTRITIONAL INFORMATION – Yield: 13 servings (1 slice of bread per serving)
Sodium: 13.8 mg, Calories: 166.7, Total Fat: 2.7 g, Saturated Fat: 1.7 g, Cholesterol: 8.5 mg, Carbohydrates: 28.7 g, Fiber: 0.8 g, Sugar: 5.4 g, Protein: 4.7 g.
*I used Silver Goat cheese for the nutrition, which has 40 mg sodium per ounce. Goat cheese typically ranges from 35-90 mg sodium per ounce. Read your label to make sure that you are getting a goat cheese in that range. If you were to use goat cheese at the higher end of that range (90 mg sodium per ounce), it would increase the sodium in the loaf by 200 mg total. This would make each slice have about 30 mg sodium per slice.
Find it online: https://www.sodiumoptional.com/goat-cheese-bread/