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Olive & Gruyere Quick Bread

August 28, 2012 / By amy

[Ed Note: Amy is back with her second post, and surprise…it is very cheese oriented. You should probably make this over the long Labor Day weekend.]

Some breads are a true labor of love – the kneading, the waiting all day with the rising and the whatnot – others – just as their name suggests, make quick work of it. Simply join the ingredients together, throw it in a loaf pan and you’re good to go.  And although they take much less time, I’d like to think they’re still made with just as much love….

A note on quick breads: this is just one of many I’ll be sharing with you folks.  They’re great recipes to have in your back pocket when house guests come a knocking or a rainy Sunday leaves you craving something homemade. Oh, and when you want salt… if it’s salt you’re craving-you’re going to want to make this – Gruyere AND fabulously savory kalamata olives – mmmmhmmmm.  That’s some salty goodness.

Equipment: loaf pan
1 ¾ cup AP flour
2 t baking powder
¼ t salt
¼ t freshly ground pepper
¾ cup mayonnaise
1 large egg
1/3 cup whole milk
4 oz. shredded gruyere cheese
3-4 T chopped kalamata olives

Grease a loaf pan.  Preheat oven to 350 degrees.  Join the dry ingredients together in a bowl.  In another bowl whisk together the mayo, egg and milk.  Fold the dry ingredients into the wet, followed by the olives and cheese.  Smooth the top (it’s going to be a thick, clumpy batter) and sprinkle with additional cheese and olives (because let’s be real, more cheese and more olives is never a bad thing).Bake for about 40 minutes or until a cake tester (or fork) comes out clean.  Cool, remove from the pan, slice, enjoy!

About The Baking Society

The National Baking Society is dedicated to preserving American baking standards,techniques, ingredients, ideas and recipes. In less extravagant ornate prose, The National Baking Society is a blog from the folks at Baked.