Savory Gruyere-Olive Bread

By Melissa Clark

Published May 22, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
1 hour plus cooling
Rating
4(1,161)
Comments
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Ingredients

Yield:8 to 10 servings

  • Olive oil, for greasing pan

  • 210 grams all-purpose flour (1 ¾ cups)

  • 2 teaspoons baking powder

  • ¼ teaspoon fine sea salt

  • ¼ teaspoon black pepper

  • ¾ cup mayonnaise

  • 1 large egg

  • ⅓ cup milk

  • 4 ounces Gruyere cheese, grated (1 cup)

  • 3 tablespoons pitted, chopped kalamata olives

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

18 grams carbs; 41 milligrams cholesterol; 278 calories; 6 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 1 gram fiber; 296 milligrams sodium; 7 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. Step 2

    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.

  3. Step 3

    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.

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Ratings

4 out of 5
1,161 user ratings
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Comments

Hopbell

I used full fat greek-style yogurt instead of hated mayo. Worked great!

SSD

To intensify flavor, I added salt and pepper---not quite doubling. Also, I used cave-aged or you could use very aged gruyere with a strong nutty flavor. Gruyere that is too mild or young will not be flavorful. Adding to the Kalamata olives measurement also ups the flavor. So does chopped sun-dried tomatoes. Finally, I added gruyere to the top of the loaf before baking.

Chris M.

The batter was stiffer than I expected -- not a problem, just an observation. The resulting bread is tasty, but when I make it again, I will add some chopped rosemary to it, just to give it a little more zing.

Shannon

Outstanding! I user buttermilk and Greek yogurt instead of milk and mayo, added a little extra buttermilk since it seemed too dry. Also tripled the olives, added red pepper flakes and sprinkled more cheese on top. The crispy edges are fantastic. Will make again the same way.

KC

I made this bread and it came out crumbly? Any suggestions?

KC

I made this bread and it was crumbly? What did I do wrong?

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