Garlic-and-Black-Olive Loaf
Published October 25, 1997
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
2 ¼ cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
¾ teaspoon salt
4 heads garlic, roasted, squeezed from their husks and mashed until smooth
2 tablespoons unsalted butter, melted
1 tablespoon grated orange zest
1 teaspoon red-pepper flakes
1 egg, lightly beaten
1 cup milk
¾ cup oil-cured olives, pitted and coarsely chopped
Nutritional analysis per serving (8 servings)
41 grams carbs; 31 milligrams cholesterol; 246 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 300 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Sift together the flour, sugar, baking powder and salt.
- Step 2
In a medium bowl, mix together the mashed garlic, melted butter, orange zest and pepper flakes. Beat in the egg and milk. Beat in the flour mixture in 3 batches, fully incorporating each addition. Fold in the olives.
- Step 3
Pour into a greased 8 ½-by-4 ½-by-2 ¾-inch loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Remove from the pan and cool on a wire rack.
Private Notes
Comments
The time given does not include the time to prep and roast the garlic, which s about 50 minutes.