Borego Springs Buttermilk Bread Recipe
Ingredients
| 1 1/2 Cups Lucerne Buttermilk | ||
| Egg | 1 | |
| Biscuit mix | 3 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 1 Cup Grated Swiss Cheese | ||
| 1 Cup Sliced Pimiento Stuffed Olives, drained | ||
| Walnuts | 3/4 Cup (16 tbs), chopped | |
Directions
Combine buttermilk, egg, biscuit mix and sugar.
Beat one minute to blend thoroughly.
Gently stir in Swiss cheese, olives and walnuts; spoon into well-buttered loaf pan (9" x 5" x 3" or comparable size).
Bake in moderate oven, 350 degrees, for 50 to 55 minutes (a crack along the top of the loaf usually occurs); cool 5 minutes before removing from pan.
Continue cooling.
Unused portions will keep well when wrapped and stored in refrigerator or freezer.
Beat one minute to blend thoroughly.
Gently stir in Swiss cheese, olives and walnuts; spoon into well-buttered loaf pan (9" x 5" x 3" or comparable size).
Bake in moderate oven, 350 degrees, for 50 to 55 minutes (a crack along the top of the loaf usually occurs); cool 5 minutes before removing from pan.
Continue cooling.
Unused portions will keep well when wrapped and stored in refrigerator or freezer.
Chef
