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​​​​​​​About the Ingredients:

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•  Onion: White or yellow onions; diced spring onions are good too!

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•  Garlic: Adds a lot of flavor to this recipe.

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•  Butter: Not much is required, unsalted is best.

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•  All-purpose flour: Fresh four makes a better loaf of bread. I like to use

 

 

    freshly ground einkorn. I use the grain mill attachment for my Kitchen Aid.

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•  Sugar: Necessary to feed the yeast.

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•  Olives: I like to use a combination of green and kalamata olives.

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•  Sun-Dried Tomatoes: This recipe doesn't require a great amount.

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•  Herbs: I use a combination of rosemary and oregano. 

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•  Yeast: Use the regular yeast in the packet, not rapid rise.

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•  Milk: I like whole milk but use what you have on hand.

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•  Shredded cheese: You can use cheddar, Swiss or Parmesan. I think

 

 

    Gruyère would be good too. Use your favorite.

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•  Egg: Fresh, of course. I use the large size.

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Ingredients

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•  ¼ cup diced onion

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•  2 minced garlic cloves (optional)

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•  2 Tbsp butter

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​•  2 cups all-purpose flour*

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•  1 Tbsp sugar​​

 

 

•  ¼ tsp sea salt

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•  1 ¾ oz pkg active dry yeast

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•  ¾ cup milk

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•  ¼ cup water

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​•  ½ cup shredded cheese

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•  1 whole egg, well beaten

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•  ¼ cup sliced, well-drained olives

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•  ¼ cup chopped, drained sun-dried tomatoes 

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Generously grease a 9×5-inch loaf pan.

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Instructions

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1.   In a small skillet, melt the butter and add the onions (and garlic);

 

 

     sauté just until crisp-tender; set aside.

 

 

2.   In a large mixing bowl, combine 1 cup flour, sugar, spices, salt, and

 

 

     yeast.  Set aside.

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3.  In a small pan, heat the milk and water until 120°F to 130°F.  Pour into

 

 

     the flour mixture then add the cheese, beaten egg and sauteed

 

 

     onions.

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4.  On low speed, blend until moistened; then beat at medium speed

 

 

     for 2 minutes.  Stir in the remaining flour until you have a stiff batter.

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     If necessary, you can add up to an additional ½ cup flour to get the

 

 

     right consistency.  Just make sure all the flour is thoroughly mixed in.

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     Gently by hand or using the mixer, gently fold in the olives, tomatoes and

 

 

     herbs.

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5.  Spoon into the prepared pan, smoothing the top; cover and let rise in a

 

 

     warm place until light and almost doubled in size, 30 to 50 minutes.

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6.  Preheat oven to 350°F; bake for 30 to 45 minutes until bread is

 

 

     golden brown.  Remove from pan; cool on rack.

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*Start with 2 cups and increase gradually up to ½ cup if needed.

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