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Olive Cheddar Bread

"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."
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Friday, November 10, 2006

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Olive Cheddar Bread
Gourmet October 1986

2 1/2 cups all-purpose flour
2 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne
1/2 stick (1/4 cup) unsalted butter, softened
1 cup grated sharp Cheddar cheese
1 large egg
1 cup buttermilk
1 teaspoon Worcestershire sauce
5 slices of lean bacon, cooked, drained, and crumbled
1 cup chopped black olives

In a bowl combine the flour, sugar, baking powder, baking soda, salt, mustard, and cayenne, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar gently.
In a small bowl whisk together the egg, buttermilk and Worcestershire sauce and stir the mixture into the flour mixture until the batter is almost combined. Add the bacon and olives and stir the batter until it is just combined. Turn the batter into a well-buttered loaf pan, 91/4-by-51/4-by-3 inches (7 1/2 cups), and bake the bread in a preheated 375-degree F. oven for 30 to 40 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely. The bread keeps, wrapped in foil and chilled, for up to 5 days. Makes 1 loaf.
 

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