Savory Ham and Gruyère Bread

from The New York Times, July 12, 2010
via Irene Tibbits

makes about 20 slices

unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons 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 Gruyere, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice

Center a rack in the oven and heat to 350 degrees. Generously brush a loaf pan with butter.

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

In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.

Scrape batter into loaf pan and smooth top. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes.

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.

The bread initially seemed a bit dry, so I served it with mango chutney. Toasting and warming the bread the next day both worked well.

As an alternative, you can bake this recipe as mini-muffins by pre-heating the oven to 425 degrees and using 4 12-portion mini-muffin pans in the upper two racks of the oven. Bake for about 15 minutes.