Savory Cheese and Chive Bread

This bread looks beautiful and is really cheesy, but we didn't much care for it.

Possibly this is because I put in only half the amount of chives called for (all I had on hand) and it probably needed the full amount. But I think the real reason we didn't care for it is because of the addition of the walnuts the recipe called for. They were optional but I decided to toss 'em in because where Dorie leads I will generally follow, although I had my doubts about those walnuts.

We just didn't like the cheese-walnut-chive mix.

BUT -- I'd like to try a hybrid of last night's cheese-apple scones and this bread, i.e. create a sweeter version that includes apple, cheddar, and toasted walnuts, omitting the chives entirely.

I made this for brunch this morning, taking into account aj's notes from the previous review. I made sure there were lots of chives, skipped the walnuts, measured the cheese by weight to be sure I was putting enough in, and for good measure added some left over caramelized onions (about 1/3 cup). I also mixed the cheese up a little, adding 1 ounce of gruyere and 1 of parmesan I wanted to use up from the fridge.

The result was quite cheesy, nice and savory and went very well with our brunch. Even though I used a lot of chives, it could easily have had more - without the onions it might have been missing flavor - in the recipe she suggests scallions as an alternative, and I'm sure they'd be nice too. Also I found that adding the sharper cheeses intensified the flavour. I'll definitely be making this again.