Savory Cheese and Chive Bread

I have posted the recipe as written by Ms. Greenspan.  However, I baked my loaf in a Lodge Cast Iron Loaf Pan.

This delicious bread is perfect for nibbling.  With a sliced apple or some grapes, maybe some olive oil for dipping...you have a great snack for early evenings or when guests drop by.

1 ¾ cups all-purpose flour

1 T. baking powder

½ - 1 t. salt (depending on what cheese and add-ins you are using)

1/4 t. freshly ground white pepper (or more to taste, you could add a pinch of

cayenne)

3 large eggs, at room temperature

1/3 cup whole milk, at room temperature

1/3 cup extra-virgin olive oil

1 cup coarsely grated cheese (about 4 oz. Gruyere, Comte, Emmenthal, or Cheddar)

2 oz. cheese, cut into very small cubes (Gruyere, Comte, Emmenthal, or Cheddar, about ½  - 2/3 cup)

½ cup minced fresh chives (or other herbs, or thinly sliced scallions)

1/3 cup toasted walnuts (or pecans), chopped (optional)

Center a rack in the oven; preheat oven to 350°

Generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).  NOTE:  I used my Lodge Cast Iron Loaf Pan.

Whisk the flour, baking powder, salt, and white pepper together in a big bowl.

Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.

Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.

Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).

Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.

Bake for 35-40 minutes or until the bread is golden and a slender knife 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.

From Around My French Table by Dorie Greenspan