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Green Olive Herb Bread

Heat Level: Mild
Category: Appetizer, Snack

INGREDIENTS:
  • 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
DIRECTIONS:
  1. Preheat oven to 350 degrees F. Generously butter a large loaf pan and dust with flour. Set pan aside.
  2. Chop parsley, onion, and sundried tomatoes. Dice small and set aside.
  3. 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.
  4. In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
  5. 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.
  6. Brush the top of the batter with the egg wash and then sprinkle the leftover parsley and sundried tomatoes and salt onto the loaf.
  7. 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.
  8. This loaf is the best served on the same day. Wrap leftovers tightly and store in the fridge, gently reheat if serving leftovers.
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