Ingredients
2 1/4 cups unbleached all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon dry mustard
2 eggs
1/4 cup olive oil
1 1/4 cup buttermilk
1 1/2 cups grated Parmesan
1/2 cup green olives, pitted and coarsely chopped
2 teaspoons finely chopped fresh thyme leaves
Preparation
2 1/4 cups unbleached all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon dry mustard 2 eggs 1/4 cup olive oil 1 1/4 cup buttermilk 1 1/2 cups grated Parmesan 1/2 cup green olives, pitted and coarsely chopped 2 teaspoons finely chopped fresh thyme leaves
Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup. Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not over mix. Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, re-inverting and letting cool completely.
