Portuguese Savory Cheese Loaf (Bolo De Queijos) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Preheat the oven to 350°C (180ºC). Line a 4-by-8-inch rectangular loaf pan with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
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