Rosemary Olive Casserole Bread Recipe
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Try this easy bread with feta and a slice of ripe tomato. Makes one 7" round loaf.
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2 cups flour (part whole wheat, if desired)
2 teaspoons baking powder
1 teaspoon salt, divided
2 teaspoons chopped fresh rosemary, or 1 teaspoon crumbled dried
1/2 cup chopped flavorful black olives, such as Kalamata
1/4 cup milk
3 tablespoons olive oil
:1 1/2 quart round oven-proof dish
Preheat oven to 350 degrees F. Oil a 1 1/2 quart (7") baking dish.
Mix flour, baking powder, 3/4 teaspoon salt, rosemary, and olives in a bowl. Mix eggs, milk, and oil in a separate bowl. Stir wet and dry ingredients together just enough to moisten dry ingredients. Don't overmix. Pour into prepared dish. Sprinkle 1/4 teaspoon salt over the batter.
Bake until a toothpick or small skewer inserted into the center comes out clean, 45-50 minutes. Leave in dish 10 minutes, then remove and cool on a rack. Slice when cool.
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