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Ingredients
- 1 3/4 cups all purpose flour
- 1 tbslp baking pwoder
- 1/2-1 teas salt
- 1/4 teas freshly ground white pepper
- 3 large eggs, at room temp
- 1/3 cup whole milk, at room temp
- 1/3 cup extra virgin olive oil
- 1 generous cup coarsely grated gruyere, comte, emmenthal or cheddar
- 2 oz gruyere, comte, emmenthal, or cheddar, cut into very small cubes (1/2-2/3 cup)
- 1/2 cup minced fresh chives or other herbs
Preparation
Step 1
1. Center a rack in the oven and preheat the oven to 350. Generously butter a loaf pan (pyrex works best). If your pan is slightly larger go ahead and use it, but your loaf will be lower and you'll have to check ir for doneness a little earlier. 2. Whisk the flour, baking powder, salt,a nd white pepper together in a large bowl. 3. Put the eggs in a medium bowl and whisk for about 1 minute, until they're foamy and blended. Whisk in the milk and olive oil. 4. Pour the wet ingredients over the dry ingredients and using a sturdy rubber spatula or wooden spoon gently mix until the dough comes together. There's no need to be energetic - in fact, beating the dough toughens it -- nor do you need to be very thorough; just stir until all the dry ingredients are moistened. Stir in the cheese, grated and cubed, the herbs, and the walnuts, if you're using them. You'll have a thick dough. turn the dough into the buttered pan and even the top with the back of the spatula or spoon. 5. Bake for 35 to 45 minutes, or until the bread is golden and a slender knife inserted into the center comes out clean. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool right side up. ** Can add cooked chopped 5strips of bacon to this recipe.