-
1
Center a rack in the oven; preheat oven to 350u00b0; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).
-
2
Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
-
3
Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.
-
4
Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.
-
5
Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
-
6
Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
-
7
Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
-
8
Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
-
9
Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes.
-
10
Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper).
-
11
**This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.
