My first bread baked and I am a proud mama. This was inspired by a Pinterest post of a friend of mine.. the olive bacon and cheese bread post was on eatwell101.com but it uses all purpose flour. My version, of course, is gluten free and I am obsessed with every crumb of it.
- 2 cups gluten free flour
- 3/4 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 eggs, beaten
- 1/3 cup olive oil
- 1/3 cup plain whole milk yogurt
- 1 cup shredded zucchini
- 1/2 white onion, finely chopped
- 5 slices bacon, chopped
- 1/2 cup kalamata olives, chopped
- 1 cup shredded pepper jack cheese (or cheddar)
Preheat oven to 350 F. Line 2 bread loaf pans with parchment paper.
In a medium bowl, combine the flour, xanthan gum, baking powder and salt and set aside.
In a large bowl, whisk together the eggs, oil and yogurt until fully incorporated, and set aside.
In a medium pan, heat 1 tsp olive oil on medium high. Add the onions and saute for 2-3 minutes. Then add the bacon and cook through, about 3-4 minutes. Place onion bacon on paper towel lined plate and set aside.
Add half of the flour mixture to the wet mixture (eggs, oil, yogurt) and mix to combine. Next, fold in the grated zucchini and olives. Then the rest of the flour mixture and combine. Finally, mix in the bacon onion mixture and cheese. The mixture will be thick – that’s they way it should be.
Divide dough in half and place each in loaf pans. Wet the back of a spatula and smooth out the tops of each loaf.
Bake for 40-45 minutes. Allow to cool 15 minutes before slicing. Store leftovers in an airtight container.
Yields 2 loaves.