Buttermilk Quick Bread With Parmesan, Olives And Thyme

1. 1

   2 1/4 cups unbleached all-purpose flour

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   1 tablespoon sugar

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   2 teaspoons baking powder

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   1/2 teaspoon baking soda

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   1 teaspoon salt

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   1/2 teaspoon dry mustard

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   2 eggs

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   1/4 cup olive oil

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   1 1/4 cup buttermilk

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    1 1/2 cups grated Parmesan

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    1/2 cup green olives, pitted and coarsely chopped

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    2 teaspoons finely chopped fresh thyme leaves

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    Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.

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    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.

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    Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not over mix.

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    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, re-inverting and letting cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.