Savory Baking: Olive 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.

Olive Breadmakes 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 breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

(Recipe adapted from Gourmet Magazine)