Olive Bread Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Breads · Cooking Club · Gil's Gourmet

Olive Bread

From Dorothy McNett's recipes at www.dorothymcnett.com. Great for appetizers, and also served with soup or salads. If the olives are quite large slice them in half.

2 1/2 cups all purpose unbleached flour
2 tablespoons baking powder
2 tablespoons raw sugar
1 teaspoon sea salt
1 1/2 cups pitted drained brine-cured olives, cut in half
fresh mint leaves, to be about 1/3 - 1/2 cup chopped
2 eggs
1/3 cup extra virgin olive oil
1/2 cup finely chopped or grated onion or shallot
2/3 cup milk
extra virgin olive oil, for drizzling at serving time

Preheat oven to 350 degrees. In batter bowl, whisk together flour, baking powder, sugar, and salt. In another bowl, whisk the eggs, oil, onion and milk. Add to the flour mixture along with the olives and mint and gently stir to blend. Do not over mix! Turn the mixture into an oiled loaf pan, about 8 by 4 inches. Bake 50-60 minutes, until nicely browned and the bread tests done. Cool and slice. Drizzle each slice with extra virgin olive oil, serve.

Recipe created 2006-02-03.

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