Cilantro Roasted Onion Olive Oil Bread

Cilantro Roasted Onion Bread Recipe

Cilantro Roasted Onion Olive Oil Bread

 


Ingredients

20 green olives thinly sliced (pitted)
20 black olives thinly sliced (pitted)
1 cup whole wheat flour
4 eggs (or equivalent egg substitute)
1⁄2 cup Coronado Taste of Oils Cilantro Roasted Onion 
1⁄2 cup white wine
1 teaspoon baking powder
1⁄2 cup Gruyere cheese grated


Directions

In mixing bowl, add flour, 4 eggs and half the Coronado Taste of Oils Cilantro Roasted Onion (1/4 cup).

Fold batter with spatula.
Dissolve teaspoon baking powder into remaining 1⁄4 cup Coronado Taste of Oils Cilantro Roasted Onion and 1⁄2 cup wine.

Slowly whisk into batter until smooth.

Fold in cheese and olives.

Bake at 350 degrees in loaf pan for 10 minutes.

Reduce heat to 325 degrees and bake an additional 35 minutes until loaf is firm to touch.

Let cool.

You can stop here and serve your bread with hummus,

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Coronado Taste of Oils