Sundried Tomato~ Olive bread

I always like to make sweet or savory breads for Thanksgiving, making this type of bread is not a regular thing for me as I usually tend to like a crusty style bread. But it always makes me think Thanksgiving when I do. I hope you make and enjoy this recipe as much as we do.

Ingredients

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
3 tablespoons butter, melted and cooled
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

Preparation

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.

Makes 4 small loaves or 1 large one

* note I just made this bread today (11-22-09) with 2 cups all purpose flour and 1 cup whole wheat flour, it has a darker and denser appearance, and a hearty flavor~

( adapted from a recipe from an 10 year old issue of Gourmet Magazine)