Pistachio olive bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | tablespoon | Sugar, (Optional) |
| 2½ | teaspoon | Baking Powder |
| ½ | teaspoon | Salt |
| ¾ | cup | Milk |
| ¼ | cup | Olive Oil |
| 2 | Eggs | |
| ⅓ | cup | Pistachios, Chopped |
| 3 | tablespoons | Greek Olives, Pitted, |
| Chopped | ||
Directions
Makes 1 medium loaf Preheat oven to 350øF. Grease and flour an 81/2" loaf pan. In a medium sized bowl stir and toss together the flour, sugar (if used), baking powder and salt. Set aside. In a sm,all bowl whisk together the milk, oil and eggs until smooth. Stir in the pistachios and olives. Add to the combined dry ingredients and stir just until blended. Spread evenly in the prepared pan. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Source: Williams-Sonoma Kitchen Library, Muffines & Quick Breads
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