Friday, August 12, 2005

Breads: Cake aux Olives et Jambon

2 cups minus 2 T flour
2 1/2 tsp baking powder
1/2 cup dry white wine
1/2 cup dry vermouth
4 large eggs, beaten
3/4 cup good olive oil (200 ml)
1 1/2 cups chopped ham
1 1/2 cups grated Gruyere (Comte)
1 cup green olives, pitted and chopped roughly (Lucques or Picholine)
1/4 cup chopped sun dried tomatoes

Oven at 350 F.  Grean 8 x 4 loaf pan.  Mix flour and bp in large bowl.  Make a well in the center and add beaten eggs, wine, vermouth.  Mix gently just to incorporate.  Add olive oil a few spoonfuls at a time, mixing until you have a smooth dough.  Add ham, cheese, olives, tomatoes, mixing until just incorporated.  Bake about 50-55 minutes.  Leave in pan until cooled, then remove.

SAvory Gruyere-Olive Bread

1 3/4 cups flour  (210 gr)
2 t baking powder
1/4 t fine sea salt
1/4 t black pepper
3/4 cup mayonnaise
1 large egg
1/3 cup milk
4 oz. Gruyere, grated (1 cup)
3 T pitted, chopped kalamata olives.

Heat oven to 350, grease 8" loaf pan with olive oil.  In large bowl, whisk together flour thru pepper.  In a separate bowl, whisk together mayo thru milk.  Fold wet misture into dry until just combined.  Fold in cheese and olives.  Scrape batter into pan, smooth top with spatula.  Bake until golden and firm, 40 minutes.  Let bread cool in pan 5 mins, run knife around edge and turn onto wire rack.  Cool 20 minutes before slicing and serving.

Savory Zucchini Bread with Roasted Tomatoes and Parmesan

2 1/2 cups flour
2 1/2 t baking powder
5 oz. Parmesan or other hard cheese, grated
1/2 t salt, 1/2 t pepper
5 large eggs
1 cup dry white wine
1/2 cup olive oil
2 cups shredded zucchini
1 cup roasted Roma tomatoes, cut into bite-sized pieces
1/4 cup grated shallot or onion
2 T minced fresh rosemary (or other fresh herbs)

Heat oven to 400 F.  Grease 2 loaf pans or four mini loaf pans.  In large bowl, whisk together the flour thru pepper.  In another medium bowl, lightly beat eggs with wine and olive oil.  Make a well in flour, pour egg/wine mixture in.  Slowly mix until fully incorporated;  do not overmix.  Lumps are fine.  Fold in veg and rosemary.  Divide batter evenly among pans, bake until top is golden and crusty and a toothpick comes out clean, about 45-50 moinutes or small loaves or 1 hour for large.  Cool.

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