Sun-Dried Tomato, Olive and Feta Bread

• 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

#CompanionBreadCollection

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.