Savory Gruyère Bread With Ham

Easy to make, looks fantastic, and tastes so delicious! Made it for Easter dinner, and everyone loved it.

• heidikins

• Park Ridge, IL

• 4/10/2023

The picture of the bread looked so good I felt I had to try it. I think it came out great. The look of my loaf in no way looks like your picture. Adding the 1/4 remaining cheese took away the picture look. First, I never made bread before, so I was looking for disaster . I was surprised and very happy with the results. Secondly, first time using Gruyère cheese, and I must acquire a taste for it, not that it’s bad, just different. I smelled the thyme while taking the leaves off the stem (never cooked with it before), but not tasting it in the bread. It maybe because the cheese is overpowering to me. Or my palette is not discerning because I’m a novice. So like many other review suggestions I may change ingredients, but for now I’ll stick to the recipes. I am so proud of myself

• DD

• Highland Park, MI

• 3/1/2023

Was pretty interesting reading the mixed reviews but decided to try this recipe. I did use rosemary and sage vs. thyme and salted butter as what I had on hand. Also used heaping tsp. salt and fresh cracked pepper. Went with the Gruyere and used two green onions, both green and white parts. Used gluten-free flour sub made from Serious Eats recipe that works fine. Nice onion and herby aroma, earthy & cheesy flavor. The bread reminds me of drop biscuits somewhat for the top of the loaf, nice crunch and the rest of the loaf was soft. Not sure this would work as drop biscuits but may be worth a try. A garlic powder and butter brush over the top would be nice too. Used left over ham broken up with fingers. Seems would work with or without the ham. Can go so many different ways with the recipe, such as feta chunks or any other cheeses, garlic, etc...

• Jem

• Sierras, CA

• 11/26/2022

Such a great savory bread! I have had it on my to-make list for a long time, and so glad I finally made it. Made it exactly as written and it turned out perfect. My husband had several slices even though he was a bit skeptical when he asked what I was baking. Love it!!

• Anonymous

• Northern CA

• 8/31/2022

Does the bread pan have to be metal? Anxious to make this.

• Dlynnemac

• 36303

• 8/27/2022

Great! and easy. I subbed toasted, chopped walnuts for ham, and added fresh ground black pepper.

• Anonymous

• SF Bay area

• 4/22/2022

This is very addictive, once you start eating it, you can't stop. The only differences is I added a bit more buttermilk, because the flour wouldn't mix in (I live in the desert so everything is extra dry!) and topped it with cheddar cheese because I didn't have enough gruyere. I will definitely be making this again!

• April D.

• Las Vegas, NV

• 2/5/2022

This savory cake/bread is shockingly good! I held off making it, worrying that I might waste a lot of expensive ham and Gruyére, but finally gave in and made it. So glad I did! I made the recipe exactly as written except that I added 25 grams of grated Asiago plus shredded more on the top (just because I love Asiago so much.) I feel that the gruyére was worth it: even though the taste is subtle, it is very special especially when warm and toasted. I baked the cake in a 4 x 12 pan, which is my new favorite for all normally 5 x 9 recipes: bakes much more evenly and no wet center. It was gorgeous coming out of the oven and smelled even better. I have found that it slices best when cold. Then warm a slice or two briefly in the microwave and finish by toasting them til golden. The perfect breakfast! I have since purchased Sophie Dudemaine's book and plan to try several other savory cake combinations. This is so different and so much fun!

• Elle Gee

• Charlotte, NC

• 1/11/2022

Super easy and delicious. I made the recipe as written and it is going to be a go-to recipe for me. I had it with homemade soup on a snowy day. Next time I'm going to try a different cheese, just to experiment.

• Jane DB

• Colorado

• 1/1/2022

Quick, easy, and delicious. I made the recipe as written but used less thyme. Next time, I am going to try salami and provolone. It's great with soup on a cold winter's night.

• Anonymous

• 12/30/2021

Delicious and very adaptable. Will reduce salt to 1/2 or 3/4 tsp next time. Excited to try with red pepper flakes, garlic powder and maybe some rosemary. Also, cheddar or parmesan instead of the gruyere. Very expensive cheese to not really be able to taste.

• Doocequeen

• Maryland

• 12/29/2021

Soft, savory and yummy!! It is necessary to use buttermilk for the acid to activate the baking soda and powder for the leavened! The batter should rest for 10 minutes before putting it in the oven, this helps to give it time to activate the leavening ingredients which help it to rise! (Research other possible alternatives acid ingredients to use with plain unsweetened almond milk perhaps vinegar or lemon juice,) I used a smoked ham and chives which was a finer alternative to the scallions. I also used self rising flour and an extra 1/4 tsp of baking soda.

• Nana K

• Kent WA.

• 12/27/2021

Can this be made dairy free with almond milk?

• Anonymous

• Fl

• 12/21/2021

我想要这个工作,但是有一个强大的flour and vanilla taste. I looked at other recipes and saw the flour was cut from 2.5 to 1.75 cups of flour. Also, and I admit this is my fault, I used an unsweetened almond/coconut milk that was vanilla flavor. Didn’t think the flavor would come out that strongly, but it really did. The vanilla and flour flavoring is confusing to the senses when I’m looking for a savory salty flavor. I’m throwing the whole thing out and seeing if I have time to make a second batch with leftover ham and cheese.

• h2onymph1

• Las Vegas, NV

• 9/25/2021

big winner. I used all the Gruyere I had, so topped with some grated parmesan since I was a little low on the cheese amount, and used the salami I had in the fridge in place of ham. Really good, and was quite tall and fluffy for a quick bread-- is it true the flouring the pan for friction to help the loaf rise? Maybe!

• kitvishnu7312

• Los Angeles

• 6/24/2021