Most of us are familiar with yeast free sweet breads like banana or zucchini loaf, but many don't realize that with a few simple ingredients, you can put together delicious savoury bread.
Just as everyone settles in to enjoy a robust Barolo or a soft Chardonnay, the aroma of something wonderful wafts in from the kitchen.
Something savoury, and rich, and filled with melted cheese...
As your guests gather around the table, you present them with a loaf of the most perfect, soft, warm, bread - straight from the oven. And amidst the exclamations of pleasure and joy, no one has any idea how easy this little culinary triumph was to put together!
In honour of Foodie Friday, please enjoy my easy to follow step by step video, or visit the printable recipe here: Easy Cheese and Onion Quick Bread.
Recipe adapted from Dorie Greenspan.
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt (for a decadent treat, use truffle salt)
- 1/8 teaspoon cayenne pepper
- 3 large eggs, at room temperature
- 1/3 cup whole milk, at room temperature
- 1/3 cup extra-virgin olive oil
- 1 generous cup grated Gruyere cheese (can substitute any cheese of your choice)
- 1/2 cup Gruyere cheese, cut into small cubes
- 1/2 cup thinly sliced green onions
- Preheat oven to 350° and generously butter a loaf pan. Do not use Pam or margarine. The butter is going to give this loaf a beautiful crust.
- Whisk the flour, baking powder, salt, and cayenne pepper together in a large bowl.
- Put the eggs in another bowl and whisk for about 1 minute, until foamy; whisk in the milk and olive oil.
- Pour the wet ingredients over the dry ingredients and , using a rubber spatula, gently mix until the dough comes together - just until the dough comes together.
- Stir in the cheese, grated and cubed, and the onions and spoon into the buttered pan, smoothing out the top with your spatula.
- Bake for 35-40 minutes or until the bread is golden and a toothpick inserted into the center comes out clean.
- Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
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