I make a ton of white bread around here.  My kids eat it daily (although I’ve doctored it up to be full of healthier ingredients), and I make at least 3 loaves of it a week.  Now, I love a simple bread as much as the next person, but sometimes I want something with a little more depth.  My kids, typical kids that they are, aren’t so into all the different flavors I like to experiment with.  They prefer sweet breads, I prefer savory.  They prefer white, I prefer artisan.  It works out well because I don’t eat a lot of bread to begin with.  But when I do, I want something with a full flavor, hearty and filling.

This bread is full of subtle, rich flavor.  It’s a great “grown up bread” that goes just as well with a bowl of warm soup as it does with a glass of wine and a nice chunk of aged cheese.  The kalamata olives’ flavor is strong enough to come through, and the raw garlic cooks to the perfect level of being able to taste it without it becoming overwhelming.  And the fact that this is a quick bread really is a nice break for someone like me who makes yeast breads 5 days a week!

Olive Cheese Bread with Garlic and Cracked Black Pepper

* quick bread * makes 1 loaf

Ingredients:

• 1/2 c kalamata olives
• 3-4 garlic cloves
• 2 1/2 c flour
• 1 T baking powder
• 1/2 t salt
• 2 T dried minced onion
• 1 t dried thyme
• 1/2 t lemon zest
• 2 eggs
• 1/4 c full flavor olive oil
• 1 c milk
• 1 c sharp or extra-sharp cheddar cheese, grated
• fresh cracked black pepper
• cream cheese

To make, chop the kalamata olives and garlic.  Combine flour, baking powder, salt, onion and thyme together.  Add the olive mixture to the dry mixture and combine.  In a separate bowl, combine eggs, olive oil, lemon zest and milk.  Add to the dry mixture, but do not overmix.  Clumps are good.  Fold in shredded cheddar cheese, and place in a greased loaf pan.  Sprinkle the top with cracked black pepper.  Bake at 350 for 55-60 minutes or until done.  Serve warm with cream cheese.

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We’re officially back to cold temperatures again here (it’s 5 degrees out as I write this), and I’m thinking this bread will be the perfect accompaniment to a bowl of hot soup and some hearty cheese to warm our bones.  Maybe I’ll toast some up under the broiler too.  Have a great Tuesday and stay warm, my northern friends!

~ Mellie ★