Garlic-and-Black-Olive Loaf

• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 4 heads garlic, roasted, squeezed from their husks and mashed until smooth
• 2 tablespoons unsalted butter, melted
• 1 tablespoon grated orange zest
• 1 teaspoon red-pepper flakes
• 1 egg, lightly beaten
• 1 cup milk
• 3/4 cup oil-cured olives, pitted and coarsely chopped

1. Preheat the oven to 350 degrees.
2. Sift together the flour, sugar, baking powder and salt.
3. In a medium bowl, mix together the mashed garlic, melted butter, orange zest and pepper flakes.
4. Beat in the egg and milk.
5. Beat in the flour mixture in 3 batches, fully incorporating each addition.
6. Fold in the olives.
7. Pour into a greased 8 1/2-by-4 1/2-by-2 3/4-inch loaf pan.
8. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
9. Remove from the pan and cool on a wire rack.

flour, sugar, baking powder, salt, garlic, unsalted butter, orange zest, redpepper, egg, milk, oilcured olives

Taken from cooking.nytimes.com/recipes/8552 (may not work)