Buttermilk Bread with Parmesan, Olives and Thyme

I found this recipe in Newsday, January 3, 2013…hope you enjoy it.

Recently, I served this bread with bowl of cream of tomato soup.  It also would be good with osso buco or breaded and pan-fried chicken breast

Buttermilk Bread with Parmesan, Olives and Thyme Recipe

Buttermilk Bread with Parmesan, Olive and Thyme

2 ¼ cups unbleached flour

1 Tbsp. sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

½ tsp. dry mustard

2 eggs

¼ cup olive oil

1 ¼ cup buttermilk

1 ½ cups grated Parmesan

½ cup green olives, pitted and coarsely chopped

2 tsp. finely chopped fresh thyme leaves

Preheat oven to 350 F.  Spray a 9×5 inch loaf pan with nonstick cooking spray.

Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl.  Whisk together eggs, oil and buttermilk in a large glass measuring cup.

Pour egg mixture into flour mixture.  Add cheese, olives and thyme.  Use a rubber spatula to mix until just moistened.  Do not over mix.

Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes.  Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely.  Makes 6 to 8 serving

 (Recipe for Buttermilk Bread with Parmesan, Olives and Thyme was is Newsday, January 3, 2013.)

 

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