Serves 8 to 10
1/2 cup water, 105 degrees F. to 115 degrees F.
2 packages active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons butter
1 1/2 cups milk, scalded and cooled to lukewarm
1 egg, beaten
4 cups all-purpose flour
1 cup (4 ounces) sharp cheddar cheese, cubed 1/2 inch
20 pitted green and black olives, preferably Kalamata, halved
1/2 cup pine nuts
1. In large mixing bowl, combine the warm water, dry yeast, sugar, salt, butter, milk, and egg. Let stand for 15 minutes until mixture begins to bubble.
2. Stir in the flour a little at a time until a very stiff batter forms. Beat with an electric mixer for 2 minutes. Cover and let stand for 15 minutes.
3. Stir in the cheddar cheese, olives, and pine nuts. Butter a 3-quart round casserole or two 9 x 5 inch loaf pans. Turn the batter into the pan or pans. Let rise 45 minutes or until the batter reaches the top of the pan(s). Slash diagonally a few times with a sharp knife.
4. Preheat the oven to 375 degrees F. Bake for 35 to 40 minutes or until a wooden skewer inserted into the center of the loaf comes out clean and dry. Remove from the pan and cool on a rack.