What to do with leftover ham? For an interesting twist, try this savory ham and cheese bread. It goes great with a nice hot bowl of soup and a huge green salad. Or it is even better toasted and buttered for breakfast with your hot tea or coffee.
I have been hearing a lot about grapeseed oil lately. It is supposed to be lighter in taste than olive oil. Grapeseed oil has a much higher smoking point temperature than olive oil. On the other hand grapeseed oil is much more expensive than olive oil.
While at the grocery store I came across Pompeian brand OlivExtra Premium Mediterranean Blend.
A blend of Extra Virgin Olive Oil, Canola oil, and Grapeseed oil. So I figured why not give it a try.
Recipe inspired by The Nap Time Chef.
Ham and Cheese Bread Loaf
- 1⅓ cups organic whole grain pastry flour (like Arrowhead mills)
- 2 teaspoons baking powder
- 1 teaspoons salt
- ½ teaspoons black pepper
- 3 eggs
- ⅓ cup 2% milk
- ⅓ cup olive oil (I used the new Pompeian Mediterranean Blend
- 2 oz. baked ham, cut into ¼? cubes
- ½ cup reduced fat cheddar jack shredded cheese
- Preheat oven to 350ºF. Butter a loaf pan spray with non-stick spray.
- In a large bowl, whisk flour with baking powder, salt and pepper.
- In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.
- With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.
- Pour batter into loaf pan and smooth the top. Bake for 40-50 minutes, or until a cake test comes out with a few crumbs attached.
- Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.
I made this bread on the same day I made the roasted carrot soup and they were a great combination.
Thanks for stopping by.
By the way, I am feeling lots of love today as it is my BIRTHDAY!