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I make a ton of white bread around here. My kids eat it daily (although I’ve doctored it up to be full of healthier ingredients), and I make at least 3 loaves of it a week. Now, I love a simple bread as much as the next person, but sometimes I want something with a little more depth. My kids, typical kids that they are, aren’t so into all the different flavors I like to experiment with. They prefer sweet breads, I prefer savory. They prefer white, I prefer artisanal. It works out well because I don’t eat a lot of bread to begin with. But when I do, I want something with a full flavor, hearty and filling. This bread is full of subtle, rich flavor. Olive Cheese Bread with Garlic and Cracked Black Pepper * quick bread * Makes 1 loaf Ingredients: - 1/2 c kalamata olives - 3-4 garlic cloves - 2 1/2 c flour - 1 T baking powder - 1/2 t salt - 2 T dried minced onion - 1 t dried thyme - 1/2 t lemon zest - 2 eggs - 1/4 c full flavor olive oil - 1 c milk - 1 c sharp or extra-sharp cheddar cheese, grated - fresh cracked black pepper - cream cheese To make, chop the kalamata olives and garlic. Combine flour, baking powder, salt, onion and thyme together. Add the olive mixture to the dry mixture and combine. In a separate bowl, combine eggs, olive oil, lemon zest and milk. Add to the dry mixture, but do not overmix. Clumps are good. Fold in shredded cheddar cheese, and place in a greased loaf pan. Sprinkle the top with cracked black pepper. Bake at 350 for 55-60 minutes or until done. Serve warm with cream cheese.