Lemon, Thyme, Green Peppercorn & Cheddar Bread

Soft, fragrant, a little “heat” and all around deliciousness!


2 1/2 Cups flour
1 Tbsp Thyme Leaves
1 Cup grated cheddar cheese
1 tsp Green Peppercorns, slightly crushed
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp Black Pepper
1 tsp Fine Sea Salt
2 tsp baking powder
1/4 tsp baking soda
2 eggs
1/2 Cup Extra Virgin Olive Oil, plus 1 Tbsp more for cooking onions and garlic
juice from 1/2 lemon
1 Tbsp butter, melted
1/2 Cup cold milk


Grease a 9″ x 5″ loaf pan, and preheat oven to 325F.

In a large, heavy skillet, heat olive oil over medium heat. Add the onion and garlic, and cook until both are soft and golden brown. Remove from heat, and allow to cool.

In a large mixing bowl, sift together the dry ingredients: flour, baking powder, baking soda, sea salt and pepper. Add in the thyme, peppercorns, the sauteed onion and garlic, and the shredded cheddar. Mix well with your hands.

In a separate bowl, mix the remaining “wet” ingredients: eggs, olive oil, milk, lemon juice, and melted butter. Add the liquid mixture to the dry (plus cheese-and-onion) ingredients, and mix again with a wood spoon until just combined. Add a little cold milk to the batter if the mixture feels too “tight.”

Pour batter into prepared loaf pan, and bake at 325 degrees for 45-50 min, or until a toothpick inserted into the center of the loaf comes out clean.

Remove pan from oven, and allow to cool on a cooling rack at least 10 min before removing bread from pan.

Serve warm with a little butter.