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OLIVE BREAD




Source of Recipe


Gourmet, Oct. 91, reprinted from 1969 issue


List of Ingredients




2 large eggs
1 1/2 c. coarsely chopped pitted or pimento stuffed green olives, drained well
2+ TBS. olive oil (some for brushing)
2 c. all-purpose flour
1 TBS. sugar
2 TBS. double-acting baking powder
1/4 tsp. salt
1/2 c. milk

Recipe



In bowl beat eggs til frothy and stir in the olives and 2 TBS. olive oil. Into bowl sift together flour, sugar, baking powder & salt. Add milk & stir til just combined. Brush 8 1/2x4 1/2" loaf pan with olive oil; pour batter into pan and baked in preheated 350ºF oven for 1 hour or til toothpick comes out clean. Let bread cool in pan 10 minutes and turn onto rack.