Savory Ham And Gruyère Bread

• Unsalted butter, softened, for brushing pan
• 1 3/4 cups 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, cut 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.

1. 1. Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
2. 2. In a large bowl, whisk flour with baking powder, salt and pepper.
3. 3. In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
4. 4. Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
5. 5. Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
6. 6. Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
7. 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.

butter, flour, baking powder, salt, black pepper, eggs, milk, olive oil, ham, gruyuere

Taken from www.epicurious.com/recipes/member/views/savory-ham-and-gruyere-bread-50119713 (may not work)