Heat Level: Mild
Category: Appetizer, Snack
- 2 + 1/4 cups plain flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. mustard powder
- 1/4 cup freshly grated Parmesan
- 1/4 cup grated cheddar cheese
- 1/2 cup Rustlin' Rob's Garlic Stuffed Olives, sliced
- 1/4 cup sundried tomatoes, sliced thin plus a pinch for garnishing top of bread)
- 1 tsp. freshly ground black pepper
- 1/4 cup Italian parsley
- 1/4 cup green onion
- 2 eggs
- 2 + 1/2 tbsp. olive oil
- 1 + 1/4 cup buttermilk
- Egg wash (optional) made from 1 egg yolk beaten with 2 tsp. water
- Parsley and sundried tomatoes, to garnish
- 1 tsp. salt, for garnish
- Preheat oven to 350 degrees F. Generously butter a large loaf pan and dust with flour. Set pan aside.
- Chop parsley, onion, and sundried tomatoes. Dice small and set aside.
- Sift flour, baking powder, soda, salt, pepper, and mustard powder into a large bowl. Whisk to incorporate the dry ingredients. Add both kinds of cheese, olives, sundried tomatoes, parsley, green onion, and then stir them together.
- In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into prepared pan and spread it out evenly.
- Brush the top of the batter with the egg wash and then sprinkle the leftover parsley and sundried tomatoes and salt onto the loaf.
- Bake for 40-45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in loaf pan for 5 minutes before turning onto wire rack.
- This loaf is the best served on the same day. Wrap leftovers tightly and store in the fridge, gently reheat if serving leftovers.