Ham and Cheese Bread

I love its dense chewy cheesiness studded with salty ham. I found that toasting it made it taste similar to a gourmet slice of grilled cheese. Its pebbly texture is also very appealing, giving it a rustic quality befitting the style in which it should be enjoyed. I’ve seen breads similar to this in baskets at fancy restaurants, but I think I’ll think with eating it the French way. On the back porch, for lunch, with Mom.


adapted from The New York Times


  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoons salt
  • ¼ teaspoon black pepper
  • 3 large eggs
  • 1/3 cup whole milk
  • 1/3 cup olive oil
  • 6 ounces baked ham, cut into ¼-inch cubes
  • 6 ounces Gruyere, coarsely grated


  1. Preheat oven to 350ºF. Butter a loaf pan generously with butter.
  2. In a large bowl, whisk flour with baking powder, salt and pepper.
  3. In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.
  4. With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.
  5. Pour batter into loaf pan and smooth the top. Bake for 40-50 minutes, or until a cake test comes out with a few crumbs attached.
  6. Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.
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