Savory quick breads, such as this olive bread recipe, are often served as appetizers in France. They are called cakes and will include different vegetables and meats. You might find bacon and prunes included together, or feta and basil, or salmon and zucchini. I'm sure you can think up your own wonderful taste combination
- 2 c
- plus 2 tablespoons all purpose flour
- 2 tsp
- baking powder
- 4 large
- 2/3 c
- canola oil
- 1 c
- dry white wine
- 1 1/2 c
- pitted green olives, lightly floured
- 1 1/2 c
- ham, cubed
- 6 oz
- gruyere cheese
- 1/4 tsp
- freshly ground black pepper
1Drain the olives of any brine and then toss them with 2 tablespoons of flour to lightly coat them. Set aside.
2Mix the flour with the baking powder. Add the eggs and, using a wooden spoon, mix into a stiff dough. Stir in the oil and the wine and keep stirring until smooth, or as smooth as you can get it with a couple of minutes of mixing. (You could use a hand held mixer or a stand mixer to do the mixing for you). Stir in the floured olives, the ham, the cheese, and the pepper. You shouldn't need to add salt, because the ham, cheese and olives all contribute enough salty taste.
3Pour the batter into a non-stick 12 inch loaf pan (or a greased Pyrex loaf pan) and bake at 350° for 55 minutes to one hour,or until a tester comes out clean.
4Remove from the oven and allow to cool 10 minutes before removing the bread from the pan. Allow to cool completely before cutting to insure clean slices. Cut into 1/2 inch cubes.
5To serve the bread, let it cool completely, then cut it into one inch cubes for bite-sized enjoyment. Delicious and easy.