Cheesy, Herby Quick Bread

YIELD:10 servings

Quick bread with a lot of add ins like cheese, scallions and nuts

INGREDIENTS

• 238 grams wheat flour Type 550
• 1 tablesp. baking powder, I used cream of tartar baking powder
• 1/2 teasp.salt
• 3 eggs, size M, room temperature
• 80 grams whole milk, at room temperature
• 64 grams = 80 ml olive oil
• 40 grams = 2 tablesp. honey
• 115 grams shredded cheese, I used a pizza mix
• 75 grams cheese, cut into tiny cubes Ulrike: Blaue Stunde and Cheddar from Holtsee
• 30 grams scallions, sliced
• 40 grams walnuts, chopped

INSTRUCTIONS

1. Center a rack in the oven and preheat it to 175 °C/ 350 °F. Line a 20 cm/8-inch loaf pan with parchment paper.
2. Working in a large bowl, whisk the flour, baking powder and salt together. In another bowl whisk the eggs, milk, olive oil and honey together. Pour the wet ingredients over the flour mixture and, using a flexible spatula, stir until mostly blended. There’s no need to be thorough now.
3. Add shedded and cubed cheese, scallions and walnuts to the bowl and mix them together. Try to be gentle, but don’t try to be perfect – just like with muffins, it’s better to under- than over-mix. The batter will be heavy and sticky.
4. Scrape it into the lined pan and use the edge of the spatula to nudge it into the corners.
   
5. Bake the loaf for about 35 minutes until a tester inserted into the center comes out clean. Put the pan on a rack, let the loaf rest for 3 minutes, then unmold it onto the rack. Let the loaf come to room temperature right side up. You can eat it when it’s warm, but I think it’s best at room temperature.

total time: 1 hour
prparation time: 15 minutes
cooking time: 35 minutes