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Pimiento-Stuffed Olive Bread
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3 cups biscuit/baking mix
2 tablespoons sugar
1 egg
1-1/2 cups buttermilk
1 cup (4 ounces) shredded Swiss cheese
1 cup stuffed olives
3/4 cup chopped walnuts
1 package (8 ounces) cream cheese, softened
1 teaspoon minced chives
In a large bowl, combine biscuit mix and sugar. In another bowl, whisk egg and
buttermilk. Stir into dry ingredients just until moistened. Fold in the Swiss
cheese, olives and walnuts. Transfer to a greased 9-in. x 5-in. x 3-in. loaf
pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan to a wire
rack. In a small bowl, combine cream cheese and chives. Serve with bread.
Refrigerate leftovers.
Yield: 1 loaf (16 slices).
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |