Recently, I served this bread with bowls of cream of tomato soup. It also would be good with osso buco or breaded and pan-fried chicken breasts.
- 2 1/4 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 eggs
- 1/4 cup olive oil
- 1 1/4 cup buttermilk
- 1 1/2 cups grated Parmesan
- 1/2 cup green olives, pitted and coarsely chopped
- 2 teaspoons finely chopped fresh thyme leaves
Preheat oven to 350 degrees. Spray a 9-by-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 8 servings.
Per serving: 325 calories; 16 g fat (5 g saturated fat; 44 percent calories from fat); 31 g carbohydrates; 69 mg cholesterol; 931 mg sodium; 14 g protein; 1 g fiber.