Savory Quick Bread with Ham, Gruyère and Olives
- MakesMakes one 9-inch loaf
- Cook Time1 hour 10 minutes
- Active time plus cooling30 minutes active, plus cooling
In France, a savory quick bread like this one is called cake salé. Easy to make, endlessly variable and sturdy enough to travel, cake salé is popular for picnics, lunch/brunch and as an accompaniment to apéritifs. This recipe is a classic combination of ham, cheese and olives, but we’ve included a couple variations that add different mix-ins to the same basic batter. The bread is best the day of baking, but you can refresh leftovers in a 300°F oven for 10 to 15 minutes.
Don’t forget to bring the buttermilk and eggs to room temperature. If these ingredients are cold, the butter will congeal into lumps on contact and won’t be emulsified and evenly distributed throughout the batter.
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