Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Black olives; cured |
| 2½ cup | Flour |
| 2 tablespoons | Baking powder; ( yes ) |
| 2 tablespoons | Sugar |
| 1 teaspoon | Salt |
| ½ cup | Fresh mint; chopped |
| 2 \N | Eggs |
| ⅓ cup | Olive oil |
| ½ cup | Grated onion |
| ⅔ cup | Milk |
Crush olives and discard pits, then drain and chop. Mix all dry ingredients together and stir in olives. Mix liquids together with onion. Add wet to dry ingredients, stirring only to blend well. Transfer to an oiled loaf pan and bake in mid oven rack 350 for 1 hour or tested done. Remove from pan to finish cooling. Let cool completely before cutting. this goes nice with tabolah salads, humus and such menu items.
>From: LIR119@... Joan,"Flour Power" From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe