Artichoke Biscuit Bread with Asiago Cheese and Olives

by Lora Wiley-Lennartz
Artichokes, olives and cheese…three of my favorite things so once I saw this bread over at Circle B Kitchen I had to make it stat.  She was inspired by an artichoke bread she read about in a newspaper article. Using a buttermilk bread recipe in her files, she came up with this masterpiece.
The bread is amazing, savory and substantial, yet fluffy. The only changes I made were to use reduced fat buttermilk (1 1/2%) and I used my martini olives with pimentos in them. Of course not all of them. I still need some for emergency martinis.
I served this bread for dinner and lunch with salads but it would also be perfect with eggs for a delicious, flavorful breakfast.

Hop on over HERE for the recipe.

 

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5 comments

Linda V @ Bubble and Sweet September 25, 2011 - 9:36 am

What interesting flavor combinations, I really like a good savory bread. Good thinking keeping some emergency olives 🙂

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Lauren September 24, 2011 - 6:02 pm

Bookmarking! I love love love artichokes (and olives and cheese!). A pantry without olives for emergency martinis would be an emergency, indeed! 🙂

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Joanne September 22, 2011 - 10:43 am

Masterpiece is right! This and a nice salad is all I'd need for dinner!

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The Duo Dishes September 22, 2011 - 12:29 am

Ooooh, that would be so nice for breakfast with a fried egg right on top. Love a layered, savory bread like this.

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The Vanilla Bean Baker September 21, 2011 - 5:18 pm

What a hearty looking bread (glad you saved some martini olives!) I'm making raisin bread for the first time today and keeping my fingers crossed it turns out as although I make bread every week, ever tried raisin and this recipe has oatmeal in it too.

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