MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olive & Onion Quick Bread
Categories: Breads, Vegetables, Herbs, Dairy, Cheese
Yield: 12 servings

1 tb Canola oil
1 md Onion; fine chopped
2 c A-P flour
1 tb Minced fresh rosemary
1 ts Baking soda
1/2 ts Salt
2 lg Eggs; room temp
1 c Buttermilk
2 tb Butter; melted
1/4 c + 2 0a shredded sharp
- Cheddar cheese; divided
1/4 c (ea) chopped pitted green
- and ripe olives

Set oven @ 350ºF/175ºC.

In a skillet, heat oil over medium-high heat. Add onion;
cook and stir until tender, 2-3 minutes. Remove from
heat.

In a large bowl, whisk flour, rosemary, baking soda and
salt. In another bowl, whisk eggs, buttermilk and melted
butter until blended. Add to flour mixture; stir just
until moistened. Fold in 1/4 cup cheese, olives and
onion.

Transfer to a greased 8" X 4" loaf pan. Bake 40 minutes.
Sprinkle remaining cheese over top. Bake until a
toothpick inserted in center comes out clean, 5-10
minutes longer. Cool in pan 10 minutes before removing
to a wire rack to cool completely.

Paula Marchesi, Lenhartsville, PA

Makes: 1 loaf (12 pieces)

RECIPE FROM: https://www.tasteofhome.com

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