Thursday, April 18, 2013

Italian Quick Bread

Quick breads are so dreamy, are they not?  They're always moist (or should be), and make wonderful gifts, as well.  They're perfect for impatient people who don't want to wait for dough to rise, then rise again.  I made this one up for an olive contest, and though it didn't win, you're going to love it.  It's literally bursting with those yummy Italian flavors everyone adores.  Unless you hate olives, in which case you can give BOTH loaves away.  Your friends will love you for it.
5 Cups flour
2 Tablespoons baking powder
¼ teaspoon baking soda
2 teaspoons garlic powder
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon fennel seeds
1 Cup FINELY grated mozzarella cheese
1 cup freshly grated Parmesan or Romano cheese
1 (12.5 oz) bottle green Spanish olives, with juice
1 Cup plain yogurt or sour cream
4 eggs
½ Cup Extra Virgin Olive Oil
2 Tablespoons honey
1 Cup pine nuts
1. Preheat oven to 350 degrees.  In a large bowl, stir flour, baking powder, baking soda, garlic powder, basil, oregano, fennel seeds, and cheeses.
2. Using kitchen shears, coarsely cut olives in the jar.  In another mixing bowl, combine olives (with juice), yogurt, eggs, oil, honey, and nuts.  Add to dry mixture but do not overbeat.  Pour into 2 greased 9x5-inch loaf pans and bake for 70 minutes.  Cool 10 minutes in pan, then invert onto cooling rack. 
Makes 2 loaves.

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