Cheese-And-Olive Loaf

Ingredients

• 1 2/3 cups all-purpose flour
• 2 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 4 large eggs, at room temperature
• 1/2 cup milk
• 6 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons green tapenade
• 6 ounces grated cheese, Comte, Gruyere, Swiss or cheddar cheese
• 2/3 cup oil-cured pitted black olives, halved (coarsely chopped)
• 1 grated lemon, zest of (optional) or 1/2 orange (optional)

Directions

1. 1

   Center a rack in the oven and preheat the oven to 400º F.

2. 2

   Oil or butter an 8 1/2-x-4 1/2-inch loaf pan, one that holds 6 cups (nonstick is nice here).

3. 3

   Whisk the flour, baking powder and salt together in a medium mixing bowl.

4. 4

   In another bowl or a measuring cup, lightly beat the eggs and whisk in the milk, olive oil and tapenade.

5. 5

   Pour the liquid ingredients over the flour mixture and stir gently to blend.

6. 6

   Switch to a rubber spatula and fold in the cheese, olives and grated zest, if you’re using it & scrape the batter into the pan.

7. 7

   Bake the loaf for 10 minutes, then turn the oven down to 375ºF.

8. 8

   Continue to bake the loaf for another 35 minutes or so, until it’s puffed, beautifully golden and a slender knife inserted deep into the center of the loaf comes out clean.

9. 9

   Transfer the pan to a cooling rack, let it rest about 5 minutes, then turn it out.

10. 10

    Allow the loaf to remain on the rack, right side up, until it comes to room temperature.

11. 11

    Enjoy!