Savory Cheese and Chive Bread
From my french table by Dorie Greenspan
1 3/4 flour
1 Tb baking powder
1/2 - 1 tsp salt
1/4 tsp white pepper (even a pinch of cayenne)
3 lg eggs, room temperature
1/3 C whole milk, room temperature
1/3 C evoo
1 C (generous) coarsely grated gruyere, comte, emmenthal, or cheddar cheese (about 4oz)
2oz gruyere, comte, emmenthal, or cheddar cheese cut into very small cubes (1/2 - 1/3C)
1/2 C minced fresh chives (or thinly sliced scallions)
1/3 C toasted walnuts, chopped
Center the rack in the over and preheat to 350. Butter an 8x4 1/2x2 3/4 loaf pan (pyrex is perfect).
Whisk flour, powder, salt, and pepper together.
Put eggs in medium bowl and whisk for about a minute until they're foamy and blended. Whisk in milk and olive oil.
Pour wet ingredients over dry and mix gently until dough comes together. No over-stirring! Stir in remaining ingredients.
Bake for 35-45 min until bread is golden. Cool about 3 minutes and remove from pan.