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Quick Goat Cheese Bread with Mint and Apricots

1/3 cup olive oil
3 large eggs
1/3 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2oz grated Gruyère, aged Cheddar, or Comté cheese
4oz fresh goat cheese
1 cup chopped dried apricots (prefer sour or California apricots)
2 tablespoons roughly minced mint leaves or 2 teaspoons of dried mint

Preheat oven to 350 degrees and grease a 9-by-5-inch loaf pan and line it with baking paper.

Add the eggs to a large bowl, and beat well. Add the milk and oil and whisk until smooth.

Mix the flour, baking powder, salt, and pepper in a separate bowl, and then add to the egg mixture. Stir until it is incorporated and the dough is smooth. Spread the batter into the prepared baking pan and sprinkle the Gruyère, Cheddar, or Comté, crumble the goat cheese on top, and then scatter the apricots and the mint. Pull a knife gently through the batter to blend the ingredients slightly.

Bake for 40 minutes. Cool briefly, and remove the bread from the pan, peeling off the baking paper. Slice and serve warm.