Mediterranean Olive Bread Serves 8 1 1/2 cups all-purpose flour 3/4 cup whole wheat flour 2 1/2 teaspoons baking powder 1 teaspoon chopped fresh rosemary 1/2 teaspoon salt 2 large eggs, lightly beaten 1 cup milk 1/4 cup olive oil 1/2 cup chopped pitted imported olives (I used Kalamata) Position a rack in the lower third of the oven and heat the oven to 350º F. Grease a 6-cup loaf pan. In a medium bowl, whisk together the flours, baking powder, rosemary, and salt. In a large bowl, stir together the eggs, milk and olive oil. Add the flour mixture and fold until about three quarters of the dry ingredients are moistened. Add the olives, and fold just until the pieces are distributed and the dry ingredients are moistened; the batter will be stiff. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack. Serve with olive oil for dipping.
Posted on: Sun, 01 Sep 2013 07:49:00 +0000
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