One-Bowl Spring Pea & Feta Savory Loaf

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang on the long sides for easy extraction. You want a sling, not a straightjacket.

   5 min

   Tip: Use binder clips to hold the parchment flaps down while you mix.

2. 2

   In a small saucepan over medium heat, melt 115g unsalted butter. Swirl the pan occasionally until the butter foams, subsides, and the milk solids turn a deep, toasted hazelnut color. This takes about 5 minutes. Remove from heat and pour into a heatproof vessel to cool slightly. Butter is not a garnish here; it is the foundation of our flavor.

   5 min

   Tip: Watch closely once it foams; it goes from toasted to burnt in 30 seconds.

3. 3

   In a large bowl, aggressively whisk 3 large eggs and 120g whole-milk Greek yogurt until completely smooth. Slowly stream in the warm browned butter and 30g extra virgin olive oil while whisking continuously. You are building a stable emulsion here. Don't stop until it's perfectly unified, thick, and glossy like a cafe vinaigrette.

   5 min

   Tip: If your eggs are fridge-cold, they might seize the butter. Run them under warm water for 2 minutes before cracking.

4. 4

   Add 200g all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, and 1/2 tsp coarsely ground black pepper directly into the wet emulsion. Fold with a spatula until just a few streaks of flour remain. Stop right there. If you overmix now, the crumb gets tight like a bad alibi.

   3 min

   Tip: Let the baking soda do the heavy lifting for the lift. Treat the batter gently.

5. 5

   Dump in 150g frozen spring peas, 100g feta cheese, 40g toasted pistachios, and 1/4 cup mixed chopped fresh mint and chives. Fold gently exactly twice. Cami's shortcut note: Keep the peas rock solid frozen. Thawing adds water, and water ruins the crumb. Plus, the freezing cold peas shock the batter, helping suspend the heavy feta chunks so they don't sink during the bake.

   2 min

   Tip: Don't break up the feta too much while folding; you want distinct, salty pockets in the finished slice.

6. 6

   Scrape the batter into your prepared loaf pan. Smooth the top with your spatula. Bake for 55 to 60 minutes, until the loaf is deeply golden, dramatically domed, and a skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before using the parchment sling to transfer it to a wire rack. Let time do the work as it cools to room temperature before slicing.

   55 min

   Tip: If the top is browning too quickly at the 40-minute mark, tent it loosely with foil.