* Exported from MasterCook *
Bread, Skillet Olive
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour -- (5 oz)
1 tablespoon chopped fresh basil
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Parmesan cheese -- shredded, (1 3/4 oz)
1/2 cup whole milk
3 tablespoons sour cream
1 large egg
2 tablespoons olive oil
1 clove garlic -- minced
1/4 cup pitted Kalamata olives -- chopped
1. Adjust oven rack to lower-middle position and heat oven to 450F.
2. Whisk flour, basil, baking powder, and salt together in lg
bowl. Stir in 1/3C Parmesan, breaking up any clumps, until coated
with flour. In separate bowl, whisk milk, sour cream, and egg
together until smooth.
3. Heat oil in 8" cast-iron skillet over med-high heat until
shimmering. Add garlic and cook until fragrant, about 30
seconds. Pour garlic and all but 2t oil into milk mixture into flour
mixture with rubber spatula unil just combined, then fold in
olives. Batter will be heavy and thick; do not overmix.
4. Working quickly scrape batter into hot killet and smooth
top. Sprinkle with remaining Parmesan. Bake until golden brown and
toothpick inserted in center omes out clean, 15-20 min, rotating
skillet halfway through baking. Let bread cool slightly in skillet
before removing. Sereve warm or at room temp.
Source:
"America's Test Kitchen - Cooking For - Two 2013"
S(Internet address):
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Per Serving (excluding unknown items): 160 Calories; 9g Fat (52.2%
calories from fat); 5g Protein; 14g Carbohydrate; trace Dietary
Fiber; 35mg Cholesterol; 358mg Sodium. Exchanges: 1 Grain(Starch);
1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0
Other Carbohydrates.
NOTES : 2014 - 0330