Thursday, September 9, 2010

Quick Rosemary, Asiago & Olive Bread

Good morning! I'm taking a break from the Old Testament today to give you a recipe for what appears to be a delicious bread. I'm a big fan of King Arthur Flour's catalog, as well as their cookbooks. I received their catalog yesterday and saw this QUICK bread recipe that looks delicious. Of course, you can substitute ingredients--like the Asiago cheese with sharp cheddar cheese--or the rosemary with your favorite herb flavor. You can even choose black or green olives or both. Lots of choices and a quick mix up. Have a tomato or vegetable soup and Voila! You've got a delicious meal.

If you've never seen the King Arthur Flour catalog and you love to cook, you're in for a treat. They have everything (almost) you would want to bake in. And also all kinds of flours. Their newest addition is gluten-free flour and mixes, such as: a bread mix, a pizza crust mix, a brownie mix, a pancake mix, a muffin mix, a cookie mix, and a chocolate cake mix. The gluten-free flour is a multi-purpose one with white and whole grain (brown) rice flours, tapioca starch, and potato starch. You can check out this company and their catalog online too: Very nice site! Now to the recipe. The picture is the actual bread from their site.

Rosemary, Asiago & Olive Bread

2 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina flour
1/4 cup buttermilk powder
1/4 cup Vermont cheddar cheese powder
2 tsp baking powder
1 tsp salt
1 1/2 tsp fresh or dried rosemary, snipped into small pieces
1 cup grated Asiago or sharp cheddar cheese, plus 1/4 cup for garnish
1/3 cup fresh parsley, cilantro, or green onion, finely chopped
1 cup olives, drained and chopped (black, green or a combination)
1 1/2 cups milk
1/2 cup olive oil
2 large eggs
Preheat the oven to 350 degrees F. Lightly grease a 9"X5" loaf pan, or 3 mini loaf pans.

Whisk the dry ingredients in a bowl until well-blended. Toss in the cheese, herbs or onion, and olives.
In a separate bowl, whisk the milk, oil, and eggs until foamy. Stir into the flour mixture, then spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.

Bake the bread for 55 to 60 minutes (30-35 for mini loaves), until a tester inserted into the middle of the load comes out clean. Remove it from the oven, and after 10 minutes, turn it out of the pan onto a rack to cool.
Yield: 1 large loaf or 3 mini loaves.

YUM! And as Ina Garten--The Barefoot Contessa--would say:
How easy is that?!!!

I'm off to get ready for lunch with my friend, Alice, today at Cracker Barrel. We're both from Tennessee, so feel like we're going home when we eat there. Have a great day!


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