Description
In this Ham & Cheese Quick Bread recipe you’ll find all the ingredients of a decent aperitif in the south of France. A ripe cheese, a bit of charcuterie, salty olives and a dash of Dijon plus a little green onion and parsley – just to make a point. It’s chunky and colourful, very cheesy and with four eggs in the dough, it’s a little like a brioche. Serve as a breakfast bread or with a bottle of wine for a lazy evening snack.
Ingredients
Scale
- ½ cup white wine
- 1/3 cup + 2 tablespoons olive oil
- 4 eggs
- 1 tablespoon Dijon mustard
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 cup sharp cheese (cheddar, Gruyere, Manchego), shredded or cubed
- 1 cup smoked ham, diced small
- 3 stems green onion, chopped
- ¼ cup green olives, sliced
- ¼ cup black olives, sliced
- 2 tablespoons fresh parsley, rough chopped
Instructions
- Preheat oven to 350⁰F (175⁰C). Prepare loaf pan, either coat liberally with butter, spray with non-stick spray or line with parchment.
- Dice cheese and ham, chop onion, slice olives, chop parsley and reserve.
- In medium bowl combine wet ingredients; wine, olive oil, mustard and eggs and whisk to combine.
- In a second larger bowl combine dry baking ingredients; flour, baking powder, salt and cayenne then mix with a whisk.
- Incorporate wet ingredients with dry mix, using a spatula to scrape and fold, three or four times. With the dough still dry and not completely mixed add cheese, ham, onions, olives and herbs and fold to mix. If necessary ‘knead’ lightly by hand to press ingredients into the sticky dough. Do not over mix. Do not use a mixer. Quick breads need a light hand. Just mix until all ingredients and moist.
- Gently roll dough into prepared loaf pan and gently press into corners and level dough. Garnish with olives if you like. Bake at 350⁰F (175⁰C) for 50 – 65 minutes or until toothpick inserted in center of ham and cheese loaf comes out clean.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Brunch
- Cuisine: American