Yeah, it’s 110-ish in Arizona, but turn on your oven anyway and make this easy-peasy savory quickbread. We’re eating though our third and fourth loaves just this week.
The only hassle: shredding the Gruyère.
Also, if you’re an olive hater, don’t automatically shun this recipe.
The original recipe is from the New York Times cooking database, which now is behind a pay wall unless you’re a Times subscriber. Here’s my version.
- 210 grams (1 3/4 cups) all-purpose flour (OK to use half whole-wheat flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons chopped fresh rosemary
- 3/4 cup mayonnaise
- 1 large egg
- 1/3 cup plain milk or buttermilk
- 4 ounces Gruyère cheese
- 3 tablespoons pitted, chopped kalamata olives
- Grate the cheese. While you prepare the other ingredients, put the grated cheese in the freezer.
- Preheat oven to 350F.
- In one bowl, whisk all the dry ingredients together.
- Add the grated cheese and chopped olives to the dry ingredients and toss until incorporated.
- In another bowl, mix the mayo, egg and milk until smooth.
- Fold the mayo-egg-milk mixture into the dry-ingredients-cheese-olive mixture just until incorporated.
- Scrape into a greased loaf pan. Smooth the top (unless you like a rugged, craggy cowboy look).
- Bake for 40 minutes. Cool in pan for about 20 minutes. Run a knife around the edge of the loaf to make sure it releases from the pan. Cool loaf completely on a rack.