Photo: Andrew Scrivani, New York Times |
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
HOMEMADE MAYONNAISE
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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