MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Olive & Onion Quick Bread
Categories: Breads, Vegetables, Herbs, Dairy, Cheese
     Yield: 12 Servings

     1 tb Canola oil
     1 md Onion; fine chopped
     2 c  A-P flour
     1 tb Fresh rosemary; minced
     1 ts Baking soda
   1/2 ts Salt
     2 lg Eggs; room temperature
     1 c  Buttermilk
     2 tb Butter; melted
   1/4 c  Sharp Cheddar cheese;
          - +2 tb, shredded, divided
   1/4 c  Green olives; pitted,
          - chopped
   1/4 c  Ripe olives; pitted,
          - chopped

 Set oven @ 350°F/175°C.

 In a skillet, heat oil over medium-high heat. Add onion; cook and
 stir until tender, 2 to 3 minutes. Remove from heat.

 In a large bowl, whisk flour, rosemary, baking soda, and salt. In
 another bowl, whisk eggs, buttermilk, and melted butter until
 blended. Add to flour mixture; stir just until moistened. Fold in
 1/4 cup cheese, olives and onion.

 Transfer to a greased 8x4" loaf pan. Bake 40 minutes. Sprinkle
 remaining cheese over top. Bake until a toothpick inserted in
 center comes out clean, 5 to 10 minutes longer. Cool in pan
 10 minutes before removing to a wire rack to cool completely.

 Recipe by Paula Marchesi, Lenhartsville, PA

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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