Rosemary-Olive Bread
15m prep 45m cook 1h 10m ready
One 9 × 5-inch loaf This savory quick bread is just the thing with a bowl of soup. Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (100g) whole wheat flour
- 2 ½ teaspoons baking powder
- 2 teaspoons chopped rosemary
- ½ teaspoon salt
- 1 cup (235g) milk
- 2 large eggs
- ¼ cup (50g) olive oil
- ⅓ cup finely chopped toasted walnuts
- ⅓ cup chopped pitted Kalamata olives
Let's Cook
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Step 1.
Whisk together in a large bowl: 1 ½ cups (190g) all-purpose flour; ¾ cup (100g) whole wheat flour; 2 ½ teaspoons baking powder; 2 teaspoons chopped rosemary; ½ teaspoon salt
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Step 2.
Whisk together in a large bowl: 1 cup (235g) milk; 2 large eggs; ¼ cup (50g) olive oil
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Step 3.
Add the milk mixture to the flour mixture and stir until most of the flour is moistened. Stir in: ⅓ cup finely chopped toasted walnuts; ⅓ cup chopped pitted Kalamata olives
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Step 4.
Stir just until the olives and nuts are evenly distributed. The batter will be stiff. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.
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