(adapted from Joy of Cooking)
– 1 ½ cups all-purpose flour
– 3/4 cup whole-wheat flour
– 2 ½ teaspoons baking powder
– 1 teaspoon rosemary (fresh or dried, but use more if you really like rosemary)
– ½ teaspoon salt
– 2 large eggs (or use egg whites only for a slightly lighter bread)
– 1 cup milk
– ¼ cup olive oil from River Run
– ⅓ cup chopped pitted imported olives from River Run
– 6 cloves chopped garlic
– ⅓ cup finely chopped walnuts (optional)
1) Preheat oven to 350-degrees and oil a 8 in. x 4 in. loaf pan liberally. Make sure to get the sides and everything.
2) Mix dry ingredients (flours, through salt) in a bowl then in a separate (mixing) bowl mix the dry ingredients (eggs through olive oil).
3) Once everyone is separately mixed, add the dry mixture to your wet mixture and combine only until the dry is about 3/4 wet.
4) Add the olives, garlic and nuts if you are using them. Mix or fold this mixture until the add-ins are evenly distributed. The batter will be pretty thick and stiff.
5) Scrape the batter into the well oiled pan and spread evenly. Bake for 40- 45 minutes or until the top is golden brown and a knife inserted in the center comes out clean.
6) Let cool completely on a rack for at least 5 – 10 minutes before turning out the loaf.