I made Savory Gruyere-Olive Bread this morning to take to a gathering

[janet-in-nc]

tonight along with requested broccoli and shells. It is from the NY Times 5-30-12. I think it is good but would be even better with a top quality Gruyere. I had TJ's American gruyere on hand so I used it. I also added a tablespoon or so of canola oil since I only had light mayo.

SAVORY GRUYERE-OLIVE BREAD

Olive oil for greasing the pan

1 3/4 C flour

2 teasp baking powder

1/4 teasp salt

1/4 teasp pepper

3/4 C mayo

1 large egg

1/3 C milk

4 0z (1 cup) Gruyere Cheese

3 T kalamata olives, pitted and chopped

350 degree oven - 8"loaf pan

Whisk dry ingredients together, whisk wet ingredients. Fold wet into dry until just combined. Add cheese and olives.

Bake until golden and firm for 40 min. Let cool for 5 minutes, remove from pan and cool before slicing.

I found it took longer than 40 min. More like 55.

 

[cynupstateny]

You just can 't beat cheese and olives in the same bread!

 

[barb_b]

Janet, Tx for posting! Some people are scared of clowns, I am scared of yeast.

 

[traca]

Barb, we need to get to the bottom of that yeast phobia. Do you have a thermometer?