Sun-Dried Tomato, Olive and Feta Bread

Sun-Dried Tomato, Olive and Feta Bread

Bread and pasta 

Serve as an accompaniment to a green salad or spread with cream cheese or other soft cheese as an appetizer.

  • 9


  • Very easy


  • Prep time

  • Cook time


  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup olive oil
  • 1 2/3 cups all-purpose flour
  • 2 Tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup crumbled feta cheese
  • 1/2 cup pitted kalamata olive, sliced
  • 1/2 cup chopped sun-dried tomates, drained
  • 1/4 cup chopped fresh parsley


1. Preheat the oven to 350°F. Spray three 5 3/4 x 3 1/4-inch loaf pans with nonstick cooking spray.

2. Place the eggs, buttermilk and olive oil in the bowl fitted with the kneading/crushing blade. Launch at speed 6 for 1 minute.

3. Add the flour, sugar, baking powder, baking soda and cheese. Mix at speed 6 for 30 seconds.

4. Fold in the tomatoes, olives and parsley. Spread evenly in the pans and smooth tops.

5. Bake for 25-28 minutes or until golden brown and the loaves sound hollow when tapped. Cool in the pan for 10 minutes before removing to a cooling rack.