Dorie Greenspan calls this an American quick bread with a French soul. It is salty and savory.
Serve with aperitifs, with a salad for brunch, or lightly toasted and buttered.
Make Ahead: The loaf can be wrapped and stored at room temperature for up to 2 days, or wrapped well and frozen for up to 2 months.
Servings: 8
Yield: Makes one 8-by-4 1/2-by-2 3/4-inch loaf
Ingredients
- Unsalted butter, for greasing the pan
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1/2 to 1 teaspoon salt (depending on what cheese you're using)
- 1/4 teaspoon freshly ground white pepper (may substitute a pinch of cayenne pepper)
- 3 large eggs, at room temperature
- 1/3 cup whole milk, at room temperature
- 1/3 cup extra-virgin olive oil
- 1 generous cup (about 4 ounces) coarsely grated Gruyère, Comté, Emmental or cheddar cheese
- 2 ounces Gruyère, Comté, Emmental or cheddar cut into very small cubes (1/2 to 3/4 cup)
- 1 bunch chives, minced (1/2 cup; may substitute thinly sliced scallions)
- 1/3 cup walnuts, toasted (optional; see NOTE)
Directions
Position a rack in the middle of the oven; preheat to 350 degrees. Use butter to grease an 8-by-4 1/2-by-2 3/4-inch loaf pan, preferably Pyrex.
Whisk together the flour, baking powder, salt to taste and the pepper in a large mixing bowl.
Whisk the eggs in a medium bowl for 1 minute, until foamy, then whisk in the milk and oil.
Pour the egg mixture into the flour mixture; use a sturdy flexible spatula or wooden spoon to gently mix together until moistened, then stir in the grated and cubed cheese, the chives and walnuts to form a thick dough. Transfer to the loaf pan and spread to make the dough even on top. 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 wire rack to cool for 3 minutes, then run a round-edged knife along the edges of the pan to loosen the loaf. Turn it out and cool right side up before cutting and serving.
VARIATION: For a heartier loaf, add the following ingredients: 5 strips of crisped, drained bacon, crumbled; 1 cup of moist dried pears (about 3 1/2 ounces), finely chopped; instead of the chives, try 1 tablespoon of minced fresh sage, and instead of adding those types of cubed cheese mentioned above, fold in Gorgonzola or Fourme d'Ambert.
NOTE: Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant and lightly browned. Shake often to keep the nuts from burning.
Recipe Source
From Greenspan's "Around My French Table" (Houghton Mifflin, 2010).
Tested by Bonnie S. Benwick.
Email questions to the Food Section at food@washpost.com.
