OLIVE-WALNUT COUNTRY BREAD
4 C. all-purpose flour OR 2 C. all-purpose flour + 2 C. whole-wheat flour
11/2 tsp. salt
1 tsp. baking soda
1 T. chopped fresh thyme or rosemary OR 1 tsp. dried thyme or rosemary
1 1/3 C. buttermilk
1 egg, beaten
2 T. olive oil
1 C. chopped walnuts
1 C. sliced ripe olives, drained
Preheat oven to 375ÂºF. Grease an 8-inch round cake pan or coat
with nonstick vegetable cooking spray.
Combine the flour, salt and baking soda and sift them together in
a large bowl; set aside.
In another bowl, beat together the thyme or rosemary, buttermilk,
egg and 2 tablespoons olive oil. Add to the dry ingredients along
with walnuts and olives. Stir vigorously with a fork or a large spoon
until the dough holds together. Turn the dough out onto a lightly
floured surface and knead gently for about 30 seconds, just long
enough for the dough to become smooth rather than sticky. Do not
over-handle the dough.
With floured hands, pat the dough into a round about 8 inches
across and 2-inches high. Place in the prepared pan. With a sharp
knife, cut a 1/2-inch deep “X” across the top of the loaf. Bake
45-50 minutes or until browned. Remove from the pan. Rub the
outside of the loaf with olive oil. Place on rack to cool completely.
Makes 1 (8-inch loaf).