OLIVE NUT BREAD
2 1/2 C. all-purpose flour
1/3 C. sugar
4 tsp. baking powder
1/2 tsp. salt
1 C. milk
1 egg, beaten
1 C. sliced, pimiento-stuffed green olives
1 C. broken walnuts, toasted
2 T. chopped pimiento
Preheat oven to 350ÂºF. Grease a 9 x 5 x 3-inch loaf pan.
Sift together flour, sugar, baking powder and salt. In a
separate bowl, beat the milk and egg together. Add to dry
ingredients, stirring just until blended. Do not beat. Mix in
olives, walnuts and pimiento. Spoon into prepared pan and
bake at 350ÂºF for 55 to 60 minutes.
Cool in pan five minutes, then remove from pan and cool
completely on wire rack. Wrap loaf in foil. This bread will
slice better the day after it is made.