From my story, “A Little Nosh Avec Friends”
2 ½ cups all purpose flour
½ tsp salt
2 teaspoons baking soda
3 tbsp olive oil
3 eggs plus 1 egg for brushing
½ cup milk
8 oz. grated Gruyere cheese, approx. 3 cups
6 oz. Prosciutto, snipped with a scissors, or ripped with your fingers
1 tbsp grated parmesan (for sprinkling) – optional
Preheat oven to 350˚F. Prepare loaf pans by buttering or spraying with cooking spray. For best results, line pan with parchment.
In the bowl of a stand mixer fitted with the paddle adjustment, beat together the eggs, olive oil on medium high speed, until the eggs are mixed and smooth, about 45 seconds.
Add the cheese and Prosciutto to the bowl, and mix on medium speed until coated by the egg mixture, about 30 to 40 seconds.
Add the flour, salt, baking soda, and milk, and mix on low speed until all ingredients are combined. (Batter will be sticky.)
Transfer to one standard loaf pan, or three mini loaf pans. Bake in preheated oven for 30 to 40 minutes, or until a tester inserted into the center comes out clean, or with just a very few crumbs.
Cool in pan for about 5 to 10 minutes; remove from pan and cool on wire rack for 20 to 30 minutes before slicing and serving.
The cake is best served the same day while still warm, although it can be stored in the refrigerator, then wrapped tightly in foil and reheated at 325˚F for approximately 20 minutes.
For more flavor combinations, ready my story “A Little Nosh Avec Friends” (linked above).