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Categories:
flour baking powder salt eggs milk extra-virgin olive oil green tapenade grated cheese oil-cured lemons
Viewed: 38 - Published at: 4 years agoIngredients
- 1 23 cups all-purpose flour
- 2 34 teaspoons baking powder
- 34 teaspoon salt
- 4 large eggs, at room temperature
- 12 cup milk
- 6 12 tablespoons extra virgin olive oil
- 1 12 tablespoons green tapenade
- 6 ounces grated cheese, Comte, Gruyere, Swiss or 6 ounces cheddar cheese
- 23 cup oil-cured pitted black olives, halved (coarsely chopped)
- 1 grated lemons, zest of (optional) or 12 orange (optional)
Method
- Center a rack in the oven and preheat the oven to 400 degrees 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 youre using it & scrape the batter into the pan.
- Bake the loaf for 10 minutes, then turn the oven down to 375 degrees F.
- Continue to bake the loaf for another 35 minutes or so, until its 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!
