Recipe: Dried Tomato and Olive Bread
By Amelia Tucker
With a tinge of Fall in the air, here is a hearty bread that can be made by the beginner baker.
It is a batter bread that cooks up with a fabulous texture and rustic flavor.
Even day old bread holds much reward as you can slice thinly and make wonderful crustinis covered with a black olive tapinade, you have food of the gods.
Here is how you make the bread.
Ingredients
2 eggs
2/3 cup milk
Beat gently together
2 cups flour
2 tsp baking pwd
1 tsp salt
Sift well and add to egg mixture. Beat 2 and 1/2 minutes
3 Tbsp olive oil
Add to egg/flour mixture and beat 1 minute
Stir in the following to batter until well mixed:
1/2 cup chopped black olives
1/2 cup chopped sun-dried tomatoes
2 Tbsp Basil chopped
Pour into greased 2 inch Springform pan bake for 35 minutes in a preheated 400 degree oven.
Cool slightly before slicing.
