Thursday, January 2, 2014

Cheese, Olive and Buttermilk Herb Bread

I pinned this bread a long time ago, but never got around to making it.  Finally when we had the Moriartys over for dinner a few weeks ago, Kenzie made spaghetti and meatballs, so I decided to make this to go with it.  I knew that Anne really loves olives (apparently Jim hates them but I didn't know that then!) and the pictures of it made it look so beautiful.  I was weirdly excited to try it out.  I feel like I make plenty of sweet quick breads, but there aren't too many savory ones out there.

This bread has a lot of flavor; there are 2 types of cheese, green olives of course, and lots of herbs like parsley and thyme.  It also called for sun dried tomatoes, but I didn't add any since none of us are too keen on them.  You also put an egg wash on it so it gets that beautiful golden brown shine.  While it's baking, the whole house smells amazing, and when it's done, I can honestly say it was one of the most beautiful loaves of bread I've ever made!  Don't you agree?

As for the taste, it's amazing.  Very flavorful.  As I said, Jim hates olives, but even he ate more than one piece and just picked out the olives!  We ate the loaf pretty quickly - and it's soooo good while it's still warm.  It's a very delicious savory quick bread!


cheese, olive and buttermilk herb bread
1) Preheat oven to 350F. Generously butter a large loaf tin and either line it with buttered parchment paper or dust with flour. Set tin aside.

from Sugar & Everything Nice


2 1/4 cups plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon dry mustard powder
1/4 cup freshly grated parmesan
1/4 cup grated cheddar cheese
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly (optional)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup mixture of spring onion and Italian parsley
2 teaspoon thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 tablespoons olive oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
Egg wash (optional) made from 1 egg yolk beaten with 2 teaspoon water
Extra thyme springs and sea salt, for topping


2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together.

3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.

4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.

5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf.

6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack.

7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.

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