Like I said in my previous post, only when you have an ingredient in excess with a limited shelf life, you realize there are so many dishes that can be made with it. My next discovery with mint was the mint flavoured bread with olives in it. It is surely a must try for all bread aficionados. I couldn’t finish my mint leaf bunch even then and so I went back to my mint mainstay and made a soup of the rest. Phew!

Baking your own bread is a luxury and a blessing. You can have any flavour you choose, you can have it fresh from the oven and you can not only enjoy the taste but also the wonderful smell of freshly baked bread which lasts for a couple of hours enlivening everything and putting a smile on your face and drool on your lips. Pick your favorite book and a slice of this bread and have a luxurious day set for you.

Recipe adapted from here

Makes one 7″ loaf

WHAT WE NEED

Pitted and chopped olives                         1/2 cup + 2 tbsp

All purpose flour                                           1 1/4 cup

Baking powder                                               1 1/2 tbsp

Sugar                                                                  1 tbsp

Salt                                                                      1 tsp

Fresh mint leaves, chopped                        1/4 cup

Egg                                                                       1

Olive oil                                                               4 tsp

Grated onion                                                     1/4 cup

Milk                                                                      1/3 cup

WHAT TO DO

• Preheat the oven to 175C
• Grease a loaf pan and line it with parchment paper
• In a large bowl, mix the flour, baking powder, sugar and salt
• Add the olives and mint and toss together
• In a separate bowl, beat the egg and add the oil, onion and milk to it and mix well
• Add the egg mixture to the flour mixture and mix well till the ingredients are just combined
• Transfer the dough to the loaf pan and bake for 35-40 minutes or till the tester comes out clean
• Take the loaf out of the oven and transfer it to a wire rack to cool
• Serve with a bowl of soup
• Enjoy!

This is part of the Bake-a-thon 2016

This is my post for the Blogging Marathon under the theme – One ingredient three dishes.

Check out the Blogging Marathon page for other marathoners doing this BM.