MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Olive & Onion Quick Bread
 Categories: Breads, Vegetables, Herbs, Dairy, Cheese
      Yield: 12 Servings

      1 tb Canola oil
      1 md Onion; fine chopped
      2 c  A-P flour
      1 tb Fresh rosemary; minced
      1 ts Baking soda
    1/2 ts Salt
      2 lg Eggs; room temperature
      1 c  Buttermilk
      2 tb Butter; melted
    1/4 c  Sharp Cheddar cheese;
           - +2 tb, shredded, divided
    1/4 c  Green olives; pitted,
           - chopped
    1/4 c  Ripe olives; pitted,
           - chopped

  Set oven @ 350 F/175 C.

  In a skillet, heat oil over medium-high heat. Add onion; cook and
  stir until tender, 2 to 3 minutes. Remove from heat.

  In a large bowl, whisk flour, rosemary, baking soda, and salt. In
  another bowl, whisk eggs, buttermilk, and melted butter until
  blended. Add to flour mixture; stir just until moistened. Fold in
  1/4 cup cheese, olives and onion.

  Transfer to a greased 8x4" loaf pan. Bake 40 minutes. Sprinkle
  remaining cheese over top. Bake until a toothpick inserted in
  center comes out clean, 5 to 10 minutes longer. Cool in pan
  10 minutes before removing to a wire rack to cool completely.

  Recipe by Paula Marchesi, Lenhartsville, PA

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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