Olive Bread Recipe

         
  2 1/2 c  flour
    1/4 c  sugar
      3 t  baking powder
    3/4 t  salt
      1 c  milk
      1 lg egg
    1/4 c  butter,melted
      1 c  pimiento stuffed green
           -olives,sliced

Preheat oven to 350.  Generously grease an 8" x 2" loaf pan.
Combine flour, sugar, baking powder, and salt.  Blend thoroughly.   In
separate bowl, whisk together milk, egg, and melted butter.  Pour egg
mixture into dry ingredients.  Beat until well moistened.  Stir in
olives.  Pour into pan and bake for 50 minutes to 1 hour, covering with
foil during last 10 minutes if necessary.  When toothpick comes out
clean, remove and let stand 10 minutes.  Turn out.

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Onion Bread Onion Lover's Twist
        
      4 c  flour
    1/4 c  sugar
  1 1/2 t  yeast
    3/4 c  water
    1/2 c  milk
    1/4 c  butter
      1 ea egg
      2 T  dry red bell pepper
           **filling**
    1/2 c  butter,softened
      1 c  onion (or 1/4 c instant
  minced onion ),finely
           -chopped
      1 T  parmesan cheese,Grated
      1 T  sesame/poppy seed
      1 t  dill
      1 t  garlic salt
      1 t  paprika
      1 t  austin mansion seasoning
      1    parsley

In a large bowl, blend 2 cups flour, sugar, salt, and yeast.  In
saucepan, heat water, milk and butter until warm (120 to 130).  Add
warmed liquid and egg to flour mixture.  Beat for 4 minutes at medium
speed.  Stir in remaining flour and knead 10 minutes.  Cover and let
rise 45 to 60 minutes.  Grease 2 cookie sheets and sprinkle with corn
meal.  Mix filling and set aside.  Roll dough to 18" x 12".  Spread
with filling.  Cut into six 9" x 4" strips.  Start with longer side and
roll and seal edges.

For all 6:  Braid 3 rolls together and seal.  Repeat.  Cover and let
rise 45 to 60 minutes.  Heat oven to 350.  Bake 30 to 35 minutes or
until brown.  Brush with egg wash and sprinkle with seed, if desired,
after baking 20 minutes.

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