Goat cheese and olive bread
I have this dream of being a bread maker. Actually, it’s a dream of dating a bread maker. (I love baguettes. I hate waiting.) Hence, quick breads!
Last week’s CSA basket included a huge log of fresh chevre, and I already had some on my cheese plate, so my thoughts turned to cooking with it. But a few short days later, gas•tron•o•my offered up goat cheese and olive bread, and the die was cast.
Whenever I make something that has stuff in it, my tendency is to want as much stuff as possible. Like, if my sauce has bacon, I want a nibble of bacon in every bite. So I doubled the olives that the recipe called for. I probably should have doubled the chili powder as well. The end result: tasty, moist, but wish it had more kick. I might even mince a jalapeño in with the scallions next time.
Goat cheese and olive bread (as I wish I had made it)
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons chili powder
- 1 teaspoon coarse salt
- 4 large eggs, room temperature
- 1/4 cup very fruity olive oil
- 1/2 cup plain whole-milk yogurt
- 1/4 cup scallion
- 6 oz goat cheese
- 2 oz grated Parmesan
- 1/2 cup finely chopped pitted olives
Preheat oven to 350 degrees. Grease a 9-inch loaf pan with butter and line the bottom with a piece of parchment paper.
In one bowl, whisk together the flour, baking powder, chili powder, and salt.
In another bowl, whisk together the eggs, olive oil, yogurt, and scallions until smooth.
Make a well in the center of the dry ingredients and use a rubber spatula to stir in the wet mixture, stirring just until the wet ingredients are almost incorporated. Don’t overmix. Fold in the remaining ingredients, and put in the pan.
Bake for 50 to 60 minutes, until the top is golden brown. Keeps up to 7 days wrapped at room temperature.
