Cheese Bread with Gruyère, Cheddar, and Scallions
We love this bread because it’s delicious enough to eat without butter. If there is any left, save it for the next morning, and serve it under a poached egg.
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon white pepper
- Pinch of cayenne
- 3 large eggs, at room temperature
- 1/3 cup whole milk, at room temperature
- 1/3 cup extra-virgin olive oil
- 1 generous cup grated Gruyère cheese
- 2 ½ ounces white Cheddar, cut into very small cubes
- ¾ cup thinly sliced scallions
Preheat oven to 350 degrees.
Butter loaf pan. Whisk flour, baking powder, salt, and white pepper together in a large bowl.
In a separate bowl, crack eggs and whisk together for one minute. Add milk and olive oil and whisk to combine.
Combine wet ingredients to the dry ingredients using a sturdy wooden spoon or rubber spatula. Do not overwork the dough — beating the dough too much will toughen the consistency of the bread.
Stir in cheeses and scallions. Turn the dough into the buttered loaf pan. Pat the top of the dough with the back of the spatula or spoon to even it out.
Bake for 35-45 minutes, or until the bread is golden brown. Remove from the oven and transfer to a cooling rack, letting it cool for at least 5 minutes. Run a knife along the edges to loosen the bread from the pan. Turn the loaf over to release it on to the rack. Invert and cool completely right side up.