savoury ham and cheese bread


This is adapted from a new york times article that talked about savoury loaves, or cake salés, that are French families’ secrets. The idea of using a muffin base appealed to me very much, knowing how easy it is to make. The recipe itself is straightforward, though I didn’t have gruyère so I substituted grated cheddar. I also converted the American measurements to something I can work with.

300g plain flour
2tsp baking powder
3 eggs
80ml milk
80ml olive oil
175g diced ham
175g grated / diced cheese

Mix the eggs, milk and olive oil in a large bowl. Fold in sifted flour and bp. Do not overmix. Add ham and cheese, season with s&p.

Bake in a lined loaf tin at 180°C for about 45mins. Remove from tin and cool for about 30mins to firm up before slicing.

Alternately, make individual portions using muffin pans.