Black Olive Bread Recipe
Serve with a salad or wedge of tasty cheese and chilled butter, may also be used to make dainty sandwiches with a slice of cheese in between
Ingredients
| Eggs | 2 Small | |
| 1/2 cup black olives, stoned and coarsely chopped | ||
| Olive oil | 2 Tablespoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Flour | 2 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| 2 teaspons baking powder | ||
| Salt | 1/4 Teaspoon | |
Directions
Brush a 20 x 10cm or 19 x 9cm loaf pan with olive oil and line with greased greaseproof paper. Beat the eggs until frothy and stir in the chopped olives, oil and milk. Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is moistened — be careful not to over mix. Spoon into the prepared tin and bake in a preheated moderate oven 180C (350F) for 1 hour, or until it sounds hollow when tapped. Leave in the tin for a minute, then turn on to a wire rack to cool.
Chef
