savory ham and gruyere bread

prep and cook time:  1 1/2 hours
servings:  20 slices or 4 dozen mini muffins

ingredients:
unsalted butter, softened (for brushing pan)
1 3/4 unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1/3 cup milk
1/3 cup olive oil
6 ounces baked ham, but into 1/4-inch dice (about 1 1/4 cups)
6 ounces gruyere, coarsely grated (about 1 1/2 cups) or half grated and half cut into 1/4-inch dice

steps:
1.  center a rack in the oven and heat to 350 degrees.  if making mini muffins, position 2 racks in upper third of oven and heat to 425 degrees.  generously brush a loaf pan or four 12-portion mini muffin pans with butter.

2.  in a large bowl, whisk flour with baking power, salt and pepper.

3.  in a medium bowl, lightly whisk eggs, then whisk in milk and olive oil

4.  using a rubber spatula, fold wet ingredients into dry until barely mixed.  fold in ham and cheese.

5.  scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.

6.  bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached; 40-50 minutes.  or back muffins until golden; about 15 minutes, switching pans between racks halfway through.

7.  transfer to a rack to cool in pan for 5 minutes.  run a knife around edge to release.  turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters.  muffins can be served warm or at room temperature.

- new york times, july 2010