Garlic-and-Black-Olive Loaf

Name: Garlic-and-Black-Olive Loaf
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 2 1/4 cups all-purpose flour; 2 tablespoons sugar; 4 teaspoons baking powder; 3/4 teaspoon salt; 4 heads garlic, roasted, squeezed from their husks and mashed until smooth; 2 tablespoons unsalted butter, melted; 1 tablespoon grated orange zest; 1 teaspoon red-pepper flakes; 1 egg, lightly beaten; 1 cup milk; 3/4 cup oil-cured olives, pitted and coarsely chopped

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Three Heads Are Better Than One

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:8 servings

2¼cups all-purpose flour
2tablespoons sugar
4teaspoons baking powder
¾teaspoon salt
4heads garlic, roasted, squeezed from their husks and mashed until smooth
2tablespoons unsalted butter, melted
1tablespoon grated orange zest
1teaspoon red-pepper flakes
1egg, lightly beaten
1cup milk
¾cup oil-cured olives, pitted and coarsely chopped

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 350 degrees. Sift together the flour, sugar, baking powder and salt.
Step 2
In a medium bowl, mix together the mashed garlic, melted butter, orange zest and pepper flakes. Beat in the egg and milk. Beat in the flour mixture in 3 batches, fully incorporating each addition. Fold in the olives.
Step 3
Pour into a greased 8½-by-4½-by-2¾-inch loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack.

Private Notes

Leave a Private Comment on this recipe and see it here.