This cheesy savory bread from Dorie Greenspan's book, Around my French Table is scrumptious. Perfect as an appetizer with a glass of wine (for hanging out with Bootie, Bossy, and Kim Davis), as a side with a salad and some egg bites, or for breakfast! It's super versatile and can be whipped up in a snap with whatever cheese and herbs you have one hand. Bossy added bacon and scallions. Bootie used the dehydrated chives and basil that you can find in the produce department.

 

Cheesy, Savory Bread

From Around My French Table by Dorie Greenspan

 

Note: Before beginning allow the eggs and milk to come to room temperature

 

1-3/4 cups all-purpose flour

1 tablespoon baking powder

12-1 teaspoon salt (depending on what cheese and add-ins you're using)

1/4 teaspoon freshly ground white pepper (we used black)

1/4 teaspoon cayenne (optional but we really liked it)

3 large eggs

1/3 cup whole milk

1/3 cup extra-virgin olive oil

1 generous cup Gruyère, Comte, Emmanthal or Cheddar cheese, grated

2 ounces Gruyère, Comte, Emmanthal or Cheddar cheese cut into very small cubes

1/2 cup minced fresh chives or other herbs

1/3 cup toasted walnuts, chopped

 

Place rack in center of oven and preheat to 350 F. Butter an 8 inch Pyrex loaf pan.

Place the flour, baking powder, salt, pepper, and cayenne in a large bowl and whisk together. You can also add the cheese, walnuts, and herbs at this point.

Crack the eggs into a medium bowl and whisk for about a minute, until foamy. Whisk in the milk and olive oil.

Add the wet ingredients to the dry ingredients until combined. Do not overmix.

 

Scoop out the dough into the prepared pan and smooth the top with a spatula.

 

Bake for 35 to 45 minutes, or until the bread is golden and a toothpick comes out clean. Transfer the pan to a rack and cool for about 3 minutes. Then, run a knife around the sides and turn the loaf out. Cool completely on the rack, right-side-up. Can be frozen.