Olive Rosemary Quick Bread |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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While not as good as its yeasted cousin, this makes a delicious loaf with a heavy, crumbly texture well-suited to pairing with soft cheeses. It's a perfect option when you want a wonderfully flavored loaf of bread but don't want to wait six hours for repeated risings and baking. Ingredients:
1 1/2 cup all-purpose or bread flour |
3/4 cup whole-wheat flour |
2 1/2 teaspoons baking powder |
3/4 teaspoon dried rosemary or leaves from a 6-8 inch fresh sprig, chopped |
1/2 teaspoon salt |
2 large eggs |
1 cup milk |
1/4 cup olive oil |
1/3 cup pitted imported olives, chopped |
Directions:
1. Preheat the oven to 350 degrees F and position a rack in the lower third of the oven. Grease a 6-cup loaf pan (about 8x4 inches).
2. Whisk together the flours, baking powder, rosemary, and salt.
3. In a separate large bowl, whisk together the eggs, milk, and olive oil.
4. Add the flour mixture to the wet ingredients and fold together until the dry ingredients are about 3/4 moistened.
5. Add the olives. Fold until the pieces are distributed and dry ingredients are well incorporated and moistened.
6. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Let cook in the pan on a rack for 5-10 minutes before unmolding from pan to cool completely on a rack.
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