Prep 10 mins
Cook 40 mins
This dense, cakey bread is a favorite of Elvira André, a prolific food blogger in Portugal — she has four blogs in two languages. Perfect for picnics or a lunch, it also pairs well with a freshly tossed salad or a bowl of light soup. The recipe calls for a firm, yellow Cheddar-like cheese called São Jorge, which comes from the Azorean island of the same name, and for presunto, a dry-cured ham, similar to prosciutto. Spanish Manchego and Italian prosciutto can, respectively, be substituted, although rather bullish on the Portuguese originals.—Elvira André, from Leite's Culinaria.
- 3 large eggs
- 1 tablespoon milk, more if needed
- 3 tablespoons olive oil
- 2 tablespoons minced herbs, such as chives, parsley, cilantro or 2 tablespoons oregano
- black pepper, to taste
- 1 cup cake flour
- 2 tablespoons cake flour
- 1 1⁄4 teaspoons baking powder
- 4 ounces cheese, grated (Queijo sao Jorge, Manchego, or Parmigiano-Reggiano)
- 4 ounces creamy mild feta cheese or 4 ounces other fresh cheese, drained and crumbled into 1/2-inch pieces
- 1 ounce prosciutto, cubed (or presunto)
- Preheat the oven to 350°C (180ºC). Line a 4-by-8-inch rectangular loaf pan with parchment paper and set aside.
- In the bowl of an electric mixer, beat the eggs on medium until thick and lemon yellow, about 3 to 5 minutes. Add the milk, olive oil, herbs, and pepper and mix until combined.
- In a small bowl, sift the flour and baking powder together. Add the Queijo São Jorge and feta and toss to coat. Fold the flour-and-cheese mixture into the egg mixture until no traces of flour can be seen. Add a bit more milk if the dough appears dry. Fold in the presunto.
- Spoon the batter into the pan and smooth the top with a spatula. Bake for 40 minutes or until golden brown. Remove to a rack and let cool in the pan until just warm to the touch before turning out. Serve warm or at room temperature.