Preparation time: 30 minutes
Cooking time: 45 minutes
Makes 1 loaf

Ingredients:
Sweet butter, for greasing
2 ¼ cups all-purpose flour, plus extra for dusting
4 tablespoons olive oil
3 shallots, chopped
1 ½ teaspoons baking powder
4 eggs, lightly beaten
scant ½ cup white wine
scant 1 cup fresh whole milk
generous ½ cup coarsely chopped smoked bacon
generous ½ cup coarsely chopped jambon de Paris or other unsmoked, fully-cooked ham
scant ¼ cup coarsely chopped spicy Spanish chorizo sausage or Mexican chorizo* cooked, drained and cut into small pieces
generous ½ cup coarsely chopped prosciutto

Instructions:
Preheat the oven to 325ºF.  Grease a loaf pan with butter and dust with flour, tipping out any excess. 

Heat 2 tablespoons of the olive oil in a skillet.  Add the shallots and cook over low heat, stirring occasionally, for about 10 minutes, until golden brown. 

Sift the flour and baking powder into a bowl, add the eggs, white wine, milk, and remaining olive oil and mix well.  Stir in all the meat and the shallots.  Pour the mixture into the prepared pan and bake in the oven for 45 minutes. 

*Charcuterie
The term charcuterie is used to describe both the branch of cooking devoted to cooked or processed meat products, primarily from pork, and a shop selling these products.  A charcutier is the man or woman behind the counter, and they are usually a great source of information and advice on pork. 

*Chorizo
Long or large casing, U shape or large sausage, medium texture, enhanced with paprika and garlic.  Not to be confused with Mexican chorizo, which is a very spicy raw sausage. 

Copyright © 2007 by Stéphane Reynaud. All rights reserved.