Olive - Cheese Quick Bread
Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!
- Ready In:
- 2 cups flour
- 3 teaspoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup shredded cheddar cheese
- 1 egg, room temp
- 3⁄4 cup milk (or buttermilk or water)
- 1⁄4 cup oil
- 1 tablespoon finely chopped onion (optional)
- 35 stuffed green olives
- 1 1⁄2 teaspoons olive oil
- Grease a loaf pan; set aside. Preheat oven to 350.
- In a large bowl, combine dry ingredients and the cheese; set aside.
- In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
- Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
- Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
- Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
- Place remaining 7 olives evenly spaced down the center of the top of the loaf.
- Brush with olive oil (or spray).
- Bake 35-45 minutes until wooden pick comes out clean.
- Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
- VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .
MY PRIVATE NOTES
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I didn't take the advice of fellow reviewers on adding extra cheese and really think this would have made it much better. Next time, I think I will add more cheese AND chop the olives to get the olives throughout. I wonder what it would taste like if you used 1/4 cup olive oil and not just vegetable oil. The texture is similar to cornbread and I can imagine this would be great with chili.