Olive-Nut Bread

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             FOOD FUNNY
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Here's a cute one from our friend Anna Welander:

A customer was sitting in a bar having a few drinks when he noticed a
tiny little spot on the wall that seemed to be moving. He called it to
the bartender's attention. The barkeep glanced at it and said, "It's a ladybug."

After a moment of stunned silence the customer said, "Good Lord, what
incredible eyesight you have!"

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             TODAY'S RECIPE
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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 whole 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.
Received on Wed Dec 19 01:02:48 2007