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Originally published Thursday, January 24, 2013 at 6:00 AM

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Recipe: Buttermilk quick bread with Parmesan, olives and thyme

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Serves six to eight

2¼ cups unbleached all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

½ teaspoon dry mustard

2 eggs

¼ cup olive oil

1¼ cup buttermilk

1½ cups grated Parmesan

½ cup green olives, pitted and coarsely chopped

2 teaspoons finely chopped fresh thyme leaves

1. Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray.

2. Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup.

3. Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not overmix.

4. Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, reinverting and letting cool completely.

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