Gruyère-olive bread

IMG_4432Yeah, 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.

Ingredients

  • 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

 

Directions

  1. Grate the cheese. While you prepare the other ingredients, put the grated cheese in the freezer.
  2. Preheat oven to 350F.
  3. In one bowl, whisk all the dry ingredients together.
  4. Add the grated cheese and chopped olives to the dry ingredients and toss until incorporated.
  5. In another bowl, mix the mayo, egg and milk until smooth.
  6. Fold the mayo-egg-milk mixture into the dry-ingredients-cheese-olive mixture just until incorporated.
  7. Scrape into a greased loaf pan. Smooth the top (unless you like a rugged, craggy cowboy look).
  8. 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.
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