Since I did not have enough Gruyere cheese, I decided to add roughly chopped Capricious cheese. It was a good move because it adds extra cheesiness and crunchiness to the bread. Both Porgy and I think that this recipe is a keeper.
unsalted butter, softened, for brushing pan
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon black pepper
3 large eggs
1/3 cup olive oil
1/3 cup milk
6 ounces baked ham, cut into 1/4-inch dice
4 ounces Gruyere, coarsely grate (about 1 cup)
2 ounces Capricious cheese, coarsely chopped
- Center a rack in the oven and heat to 350 and 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 in wet ingredients into dry until barely mixed and then fold in ham and cheese.
- Scrape batter into loaf pan and smooth top.
- Bake loaf for 40 to 50 minutes until golden brown and a toothpick inserted in the center comes out with a few crumbs attached.
- Transfer to a rack to cool in pan for 5 minutes. Run a knife around the edges to release. Turn loaf onto rack to firm up before slicing, about 30 minutes.
- Using a serrated knife, cut into 3/8-inch slices and then cut into halves or quarters.