Thursday, July 28, 2011

Olive Savory Bread

Three friends and I are doing a bridal shower on Saturday.  Another dear friend's son is getting married in September and we wanted to fete the young couple with good food and some gifts to get them off to a good start.  I'll be taking my camera along to hopefully share the good time with all of you next week.  I'll also be sharing the recipes that I prepare for the luncheon.

The weather will be hot when we gather at Diamond Farm for the luncheon so we decided that salads and quick breads would be welcomed by our guests.  I wanted to make a savory quick bread in addition to a few sweet ones.  When I Googled savory quick bread, the first site to pop up was my friend Mary's  One Perfect Bite.  I headed right over and found this delicious looking treat.

In reading over the recipe, I was a bit astounded to find that it called for six large eggs.  Let me assure you that I should never doubt Mary.  She has never let me down and this bread was no exception.  Filled with olives, red pepper, basil and more, it is delicious!  I'm going to include the recipe since I had trouble linking directly to the recipe.

Olive Bread from Mary at One Perfect Bite and Susan Hermann Loomis

1 1/2 cups unbleached flour
1/2 tsp fine sea salt
2 tsp baking powder
1 large roasted red pepper, jarred is fine (I used jarred)
1 cup pitted Greek-style black olives, coarsely chopped
4 cups loosely packed fresh basil then mince
6 large eggs (that is correct--six)
1/4 cup olive oil
1 clove garlic, minced
1/2 tsp freshly cracked black pepper
1/2 cup grated Parmesan cheese

1.  Preheat oven to 400 degrees F.  Liberally grease and flour a 8 1/2x4 1/2x2 1/2 inch loaf pan.
2.  Sift flour, salt and baking powder together onto a piece of waxed paper and set aside.
3.  Place eggs in a large bowl and whisk.  Add oil, basil and garlic and whisk until combined.  Stir in the flour and whisk until just combined.  Add pepper and cheese.  Fold in the olives and roasted red pepper. Scrape the batter into the prepared pan.
4.  Bake in center of oven until golden, about 45 minutes.  Remove and cool in pan for 10 minutes.  Turn onto a wire rack and cool completely.  Yield 1 loaf.