Monday, January 3, 2011


Photo: Andrew Scrivani, New York Times

This recipe is from Melissa Clark of the New York Times. We enjoyed the rich savory bread with a picnic of salads and cured meats. You can bake it a day in advance.

Olive oil, for greasing pan
210 grams all-purpose flour (1 3/4 cups)
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
3/4 cup homemade mayonnaise (see below)
1 large egg
1/3 cup milk
4 ounces Gruyere cheese, grated (1 cup)
3 tablespoons pitted, chopped kalamata olives. 

Heat the oven to 350 degrees. Grease an 8-inch loaf pan.

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.

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. 

Yield: 8-10 slices


2 large egg yolks, at room temperature
4 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
2 teaspoons cold water
1 1/2 cups neutral oil such as safflower or canola

In the bowl of a food processor, whip together the yolk, lemon juice, mustard, salt and 1 teaspoon cold water. With the motor running, slowly drizzle in the oil until mayonnaise is thick and oil is incorporated. 

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