Rosemary-Olive Oil Bread

This an easy to make quick bread. It goes well with chicken stew, soup or on its own dipped in a little olive oil.

Recipe: Rosemary-Olive Oil Bread

Summary: Adapted from Joy of Cooking

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Whole Wheat Flour
  • 2 1/2 tsp Baking Powder
  • 1 tsp – Fresh Rosemary, chopped
  • 1/2 tsp Kosher Salt
  • 2 Eggs
  • 8 oz. Milk
  • 2/3 cup olive oil

Instructions

  1. Preheat oven to 350 degrees and grease a 8 x 4″ loaf pan with butter.
  2. Sift together flours, baking powder, rosemary and salt in a medium bowl and set aside.
  3. In another bowl, combine eggs, milk and olive oil.
  4. Add the flour mixture into the wet mixture. Fold together until just combined.
  5. Fill the loaf pan with the batter and bake about 40-45 minutes. Until a toothpick inserted into the center comes out clean.
  6. Cool 10 minutes in the pan and then continue to cool on a wire rack.
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  1. Cooking with Z » Blog Archive » Weekly Menu Plan Says:

    [...] – Chicken & Apple Stew with Quick Rosemary-Olive Oil Bread Tags: meal planning, menu plan, weekly menu Category: Menu Planning October 25th, 2010 No [...]

  2. Cooking with Z » Blog Archive » Chicken & Apple Fall Stew Says:

    [...] to the more traditional version. It was also a quick meal for a busy weeknight. I made a Quick Rosemary-Olive Oil Bread to go along with it. The bread paired very nicely with the [...]

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