Asiago olive bread

ingredients :

• 241g Unbleached Flour
• 142g semolina flour
• 28g buttermilk powder
• 28g Vermont cheese powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 dried rosemary, snipped into small pieces
• 113g sharp cheddar cheese, plus 1 ounce for garnish
• 14g fresh parsley, cilantro
• 156g olives, drained and chopped (black, green, or a combination)
• 340g milk
• 99g olive oil
• 2 large eggs

directions :

1: Preheat the oven to 350°F. Lightly grease a 9 x 5 loaf pan, or smaller pans of your choice (see tip at right).

2: Whisk the dry ingredients in a bowl until well blended.

3: Toss in the cheese, herbs or onion, and olives.

4: In a separate bowl, whisk the milk, oil, and eggs until foamy.

5: Stir the liquid ingredients into the flour mixture.

6: Spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.

7: Bake the bread for 55 to 60 minutes (30 to 35 for mini loaves), until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.