Monday, December 27, 2010
Kalamata Olive Bread
A true Christmas miracle occurred this year - for the first time in Atlanta in 128 years, it did snow on Christmas Day!
After several inches of snow had fallen - unheard of this far South - we were even able to build Zach's first snowman ever! :-)
The rest of Christmas was equally magical, complete with stockings and presents...
Penzey's spices, craft-beer encyclopedias, and video games for Zach... I'm not sure how I waited all these weeks until I could watch him open his presents! I was so excited - and so was he! :-) Zach has already created an incredible pork roast and a batch of baked tempeh with the Penzey's bicentenial rub!
Zach treated me to sci-fi novels, a Cooks Illustrated online subscription, and this gorgeous Cooks Illustrated soups and stews cookbook! I was overcome with joy!!!
Later that night, our multi-cultural Christmas dinner brought a smile to my face as we set the table and I realized that olive bread and babaganouj danced alongside the cornbread stuffing and collard greens... and I gave thanks for the joy of traditions, in all their glorious incarnations, from across the globe.
Kalamata Olive Bread
(Adapted from Country Living, December 2010)
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 T baking powder
2 tsp salt
1 tsp cumin
1 tsp rosemary
1 cup 2% milk
6 T SmartBalance Light or butter, melted
1 cup chopped kalamata olives
~ Preheat the oven to 350 degrees F. Coat a 9X5" loaf pan with cooking spray.
~ In a large bowl, stir together the two flours, baking powder, salt, cumin, and rosemary.
~ In another bowl, whisk together the eggs, milk, and melted SmartBalance Light or butter.
~ Stir the wet ingredients into the dry until just combined.
~ Fold in the olives.
~ Scoop the dough into the loaf pan. Bake for 45 min - until a toothpick inserted in the center comes out clean. Remove the loaf from the pan, and cool the rest of the way on a wire rack. Serve with butter, hummus, babaganouj, or any of your other favorite spreads!