Olive Quick Bread

Even though we are in the midst of a warm spell in Richmond, it is still winter; worse, it is still February. To cheer myself up this week and to help fend off what seems to be an oncoming terrible cold, I decided to carbo-load. That, and I had just watched the latest episode of True Detective and I had to get my mind off of its spookiness and intensity! I’m not much of a baker, but I can handle a simple quick bread. Because of my lack of experience in this category, I lifted this recipe from Food52, originally by Merrill Stubbs. Next time around, I’d like to use a combination of different olives, and maybe a touch more rosemary. This bread is really great served warm, with a drizzle of olive oil, and a pinch of salt and pepper.




Grocery List

 1 ½ cups all-purpose flour

3/4 cup whole wheat flour

2 ½ 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 olives (I used Kalamata marinated in herbs & Napa Valley cabernet)


How To

Preheat the oven to 350º F and grease a quick bread 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 to the wet mixture and fold until about three quarters of the dry ingredients are moistened. Throw in the olives, and fold just until the pieces are distributed and the dry ingredients are moistened; the batter should be stiff.

Pour the batter into the pan and spread evenly. Bake the loaf until a toothpick inserted in the center comes out clean (roughly 45 minutes). Let the loaf cool in the pan on a rack for 5 to 10 minutes. Then, remove the loaf from the pan and let it cool completely before slicing and devouring it. 





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