CHEESE-AND-OLIVE LOAF

Cheese-And-Olive Loaf image

Provided by Manami

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 10

Previous Next

1 2/3 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon salt
4 large eggs, at room temperature
1/2 cup milk
6 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons green tapenade
6 ounces grated cheese, Comte, Gruyere, Swiss or 6 ounces cheddar cheese
2/3 cup oil-cured pitted black olives, halved (coarsely chopped)
1 grated lemons, zest of (optional) or 1/2 orange (optional)

Steps:

Center a rack in the oven and preheat the oven to 400º F.
Oil or butter an 8 1/2-x-4 1/2-inch loaf pan, one that holds 6 cups (nonstick is nice here).
Whisk the flour, baking powder and salt together in a medium mixing bowl.
In another bowl or a measuring cup, lightly beat the eggs and whisk in the milk, olive oil and tapenade.
Pour the liquid ingredients over the flour mixture and stir gently to blend.
Switch to a rubber spatula and fold in the cheese, olives and grated zest, if you're using it & scrape the batter into the pan.
Bake the loaf for 10 minutes, then turn the oven down to 375ºF.
Continue to bake the loaf for another 35 minutes or so, until it's puffed, beautifully golden and a slender knife inserted deep into the center of the loaf comes out clean.
Transfer the pan to a cooling rack, let it rest about 5 minutes, then turn it out.
Allow the loaf to remain on the rack, right side up, until it comes to room temperature.
Enjoy!