Savory Gruyere-Olive Bread
- Total Time
- 1 hour plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil, for greasing pan
- 210grams all-purpose flour (1¾ cups)
- 2teaspoons baking powder
- ¼teaspoon fine sea salt
- ¼teaspoon black pepper
- ¾cup mayonnaise
- 1large egg
- ⅓cup milk
- 4ounces Gruyere cheese, grated (1 cup)
- 3tablespoons pitted, chopped kalamata olives
Nutritional analysis per serving (10 servings)
278 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 9 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 296 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.
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Preparation
- Step 1
Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
- Step 2
In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
- Step 3
Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.
Private Notes
Comments
I used full fat greek-style yogurt instead of hated mayo. Worked great!
To intensify flavor, I added salt and pepper---not quite doubling. Also, I used cave-aged or you could use very aged gruyere with a strong nutty flavor. Gruyere that is too mild or young will not be flavorful. Adding to the Kalamata olives measurement also ups the flavor. So does chopped sun-dried tomatoes. Finally, I added gruyere to the top of the loaf before baking.
The batter was stiffer than I expected -- not a problem, just an observation. The resulting bread is tasty, but when I make it again, I will add some chopped rosemary to it, just to give it a little more zing.
Delicious as I expected. As noted by others the batter was quite thick so took some care to fill the pan evenly. I baked two small loaves, one to eat one to freeze for later. I am toying with the idea of using a scoop to divide into mini muffin pans to make an easy-to-serve party appetizer.
I must keep GF and used Bob's Red Mill GF flour. The texture was a little crumbly, but the taste was very nice. Love this bread toasted.
This was easy to make and was a hit at the Christmas party. It was the only savory amongst all the sweets.