Subject: Olive-Nut Bread
From: Unicorn (unicorn@indenial.com)
Date: Wed Jul 25 2001 - 08:28:47 EDT
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F O O D F U N N Y
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Thanks to reader Karen Stone for this one:
Two small-town merchants were visiting New York City for the first
time to attend a conference. There was a large party thrown, with
lots of food and drink. At the end of the party, they both staggered
outside. One guy crossed the street, while the other stumbled into a
subway entrance. When the first guy reached the other side of the
street, he noticed the other emerging from the subway stairs. "Where
ya been?" he slurred.
"I don't know," gushed the other guy, "but you should see the train
set that guy has in his basement!"
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T O D A Y ' S R E C I P E
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This savory loaf is not only good all by itself, but makes excellent
sandwiches and a wonderful base for your favorite spread.
Olive-Nut Bread
1 1/2 cups (375 ml) all-purpose flour
4 tsp (20 ml) double-acting baking powder
1/2 tsp (2 ml) salt
Cayenne pepper to taste (optional)
1 cup (250 ml) whole-wheat flour
1 egg
1 cup (250 ml) milk
2 Tbs (30 ml) olive oil
3/4 cup (180 ml) chopped cured black and/or
green olives, such as Kalamata or Nicoise
3/4 cup (180 ml) chopped walnuts, pecans,
or pine nuts
1/2 tsp (2 ml) dried oregano, crushed
Sift together the all-purpose flour, baking powder, salt, and optional
cayenne. Combine with the whole-wheat flour. Whisk together the egg,
milk, and olive oil in a small bowl and add to the flour mixture,
stirring just enough to combine. Add the olives, nuts, and oregano.
Place the batter in a greased loaf pan and bake in a preheated 350F
(180C) oven for 45 minutes. Makes 1 loaf.
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