Olive-Cheese Bread

Ingredients

1 1/2 cups Roberts Buttermilk
1 Roberts Egg
3 cups buttermilk baking mix
2 tablespoons sugar
4 ounces grated Swiss cheese
1 cup sliced pimento-stuffed olives
3/4 cup chopped walnuts, optional

Preparation

Combine buttermilk, egg, buttermilk baking mix and sugar; beat 1 minute to blend thoroughly. Fold in grated Swiss cheese, olive slices and walnuts, if desired. Spoon mixture into a well-buttered 9 x 5 x 3 inch loaf pan. Bake at 350° for 50 to 55 minutes, or until a wooden pick inserted in center tests clean. Cool 5 minutes; remove from pan and continue cooling on wire rack. After cooling, bread may be stored in tightly covered container in refrigerator or freezer.

Yield: 1 loaf