Wednesday, July 14, 2010

From NY Times: Savory Ham & Gruyere Bread

Savory Ham and Gruyère Bread
Published: July 12, 2010


Unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, cut into 1/4-inch dice (about 1 1/4 cups)
6 ounces Gruyère, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice.


1. Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.

2. In a large bowl, whisk flour with baking powder, salt and pepper.

3. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.

4. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.

5. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.

6. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.

7. Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.

Yields: About 20 slices, or 4 dozen mini muffins.

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