PEPPER CHEESE BREAD

2 cups flour
2 tsp. baking powder
1 cup roasted red peppers chopped (jarred is fine)
4 oz. black kalamata olives or canned olives chopped ( mixture of the two is preferred)
4 oz. goat cheese or Feta cheese crumbled
2 Tbsp. grated Parmesan cheese
1 tsp. dried oregano
1 Tbsp. finely chopped flat leaf Italian parsley (do not use dried)
1/3 cup olive oil
6 Tbsp. milk
2 eggs
1/2 tsp. salt
1/4 tsp. black pepper

Preheat oven to 350.
Lightly grease a 9 inch loaf pan or use a non-stick loaf pan.

In a large bowl, combine the flour, baking powder and eggs. Mix with an electric mixer on medium/low for about 30 seconds or til completely combined.

Add the milk, and oil. Blend with the mixer on medium for another 30 seconds.

Add the roasted red pepper, olives, cheeses, herbs, salt and pepper. Blend again.
Batter will be somewhat stiff.

Pour into the loaf pan and smooth the top with the back of a spoon.
Bake at 350 for 50 minutes or til a toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing from the pan.