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
- Preheat oven to 350ºF. Butter a loaf pan generously with butter.
- In a large bowl, whisk flour with baking powder, salt and pepper.
- In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.
- With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.
- 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.
- Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.