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Recipe for family meals :

Olive Walnut Country Bread

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.

This particular recipe came from one of the Newsletters.


4 C. all-purpose flour (or 2 C. all-purpose flour + 2 C. whole-wheat flour)
11/2 tsp. salt
1 tsp. baking soda
1 T. chopped fresh thyme or rosemary (or 1 tsp. dried thyme or rosemary)
1 1/3 C. buttermilk
1 egg, beaten
2 T. olive oil
1 C. chopped walnuts
1 C. sliced ripe olives, drained
Olive oil

  • Preheat oven to 375ºF. Grease an 8-inch round cake pan or coat with nonstick vegetable cooking spray.
  • Combine the flour, salt and baking soda and sift them together in a large bowl; set aside.
  • In another bowl, beat together the thyme or rosemary, buttermilk, egg and 2 tablespoons olive oil. Add to the dry ingredients along with walnuts and olives. Stir vigorously with a fork or a large spoon until the dough holds together. Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just long enough for the dough to become smooth rather than sticky. Do not over-handle the dough.
  • With floured hands, pat the dough into a round about 8 inches across and 2-inches high. Place in the prepared pan. With a sharp knife, cut a 1/2-inch deep "X" across the top of the loaf. Bake 45 - 50 minutes or until browned. Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to cool completely.

Makes 1 (8-inch loaf)


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