Olive Cheese Bread

  • Yield 6 pieces

Perfect for cold-cut sandwiches.


3 cups self-rising flour (spoon this in)
2 tablespoons sugar
3 -- eggs, beaten
3/4 cup milk
3 tablespoons olive oil
1 1/2 cups (6-ounces) shredded cheddar cheese
2 1/2 cups stuffed green olives


  1. Stir together flour and sugar.
  2. Combine eggs, milk and oil.
  3. Add to flour mixture.  Stir only until moistened.
  4. Line pans with waxed paper and spray with non-stick coating.
  5. If tops brown too quickly, loosely cover with foil.


Recipe reprinted with permission from the Junior League of Charleston’s Charleston Receipts Repeats (The Junior League of Charleston, S.C. 1992).



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