Give it a try: make a loaf of bread!

Have you ever felt intimidated by baking bread? I feel like it’s one of those foods that worry people. However, fear not! There are some awesome bread recipes out there that make baking a breeze, and this is one of them!

Let me know if you tackle your bread fears by baking this olive bread. It makes the most delicious late afternoon snack. Because this bread recipe can make 4 small loaves, it's also a great gift for neighbors! Make a batch to kick-off fall which is just around the corner.

Olive Bread

makes 4 small loaves or 1 large one

You will need:

– 3 cups all-purpose flour

– 2 teaspoons double-acting baking powder

– 1 teaspoon baking soda

– 1 teaspoon salt

– 2 tablespoons sugar

– 2 garlic cloves, minced

– 1 teaspoon crumbled dried rosemary

– 1 teaspoon freshly ground black pepper

– 1/2 cup drained and chopped sun-dried tomatoes packed in oil  (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil

– 2 large eggs

– 1 1/2 cups milk

– 1/2 cup chopped pitted Kalamata or other brine-cured black olives

– 1/2 cup minced fresh parsley leaves (preferably flat-leaved)

– 1 cup freshly grated Parmesan

To prepare:

Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.

In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.

In a large bowl whisk together the eggs, the milk, butter, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sun-dried tomatoes, the olives, the parsley, and the Parmesan. Divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean.

Remove the breads from the pans and let them cool, right sides up, on a rack. The bread keeps, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

(Recipe adapted from Gourmet Magazine)