Savory Ham and Gruyère Bread

, French, Ham
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Ingredients

  • Unsalted butter, softened, for brushing pan

  • 1 ¾

    cups unbleached all-purpose flour

  • 2

    teaspoons baking powder

  • 1

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 3

    large eggs

  • cup milk

  • 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

  • Nutritional Information
    • Nutritional analysis per serving (20 servings)


      134 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 42 milligrams cholesterol; 206 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

Preparation

  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.
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