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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