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Olive Bread with
Cumin and Oregano
The reason I don’t make bread more often
is the yeast. I stress over getting the water warm enough to activate
the yeast, yet not too warm that it kills it. Then you have to wait
for bread to rise and knead it some more. This bread has no yeast.
It’s easy, and you can either place it in a 9x5-inch loaf pan,
or just make a round so it comes out looking nice and “old
world.” Perfect for a Greek or Italian dinner.
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2 1/2 cups
flour
1 tablespoon plus 1 teaspoon
double-
acting
baking powder
1/2 teaspoon salt
1 tablespoon dried oregano
1 teaspoon ground cumin
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1 egg, lightly beaten
1 cup evaporated milk or whole milk
2 tablespoons olive oil,
plus more for brushing if desired
One 2.25-ounce can sliced olives, drained
1 cup chopped walnuts (optional)
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Preheat oven to 350°F. Coat a 9x5-inch loaf
pan or a baking sheet with oil or nonstick spray. Combine flour,
baking powder, salt, oregano, and cumin in a medium-sized mixing
bowl. Stir with a fork or whisk to distribute. Add beaten egg, milk,
and oil. Stir until moistened. Stir in olives and nuts if using.
Smooth dough into 9x5-inch loaf pan, or form dough
into a ball shape, place on pan, and flatten into a round about
3 inches high and 8 or 9 inches in diameter. Brush a little olive
oil on the top if desired.
Bake about 40 minutes, or until brown and knife
inserted into the center comes out clean.
Serves 8
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