| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Quick/muffi, Internation |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Black olives; cured |
| 2 1/2 |
c |
Flour |
| 2 |
tb |
Baking powder; ( yes ) |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Fresh mint; chopped |
| 2 |
|
Eggs |
| 1/3 |
c |
Olive oil |
| 1/2 |
c |
Grated onion |
| 2/3 |
c |
Milk |
INSTRUCTIONS
Crush olives and discard pits, then drain and chop. Mix all dry ingredients
together and stir in olives. Mix liquids together with onion. Add wet to
dry ingredients, stirring only to blend well. Transfer to an oiled loaf pan
and bake in mid oven rack 350 for 1 hour or tested done. Remove from pan to
finish cooling. Let cool completely before cutting. this goes nice with
tabolah salads, humus and such menu items.
>From: LIR119@delphi.com Joan,"Flour Power"
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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