Rosemary-Peppercorn Quick Bread |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Fast & easy to put together, smells good, looks good, tastes good! Slice it, toast it, make a panini or grilled cheese sandwich with it! If it sits to long and dries out (which it most likely won't), cube it up and make a bread salad with it or toss the dried cubes on a garden salad. Ingredients:
1 1/2 cups all-purpose flour |
3/4 cup whole wheat flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 teaspoons black peppercorns, cracked |
1 1/2 teaspoons rosemary, fresh, chopped |
3/4 cup pecorino romano cheese, shredded |
1 egg |
1 cup milk |
1/4 cup extra virgin olive oil |
Directions:
1. Preheat oven to 400 degrees F. Grease a 8 1/2 x 4 1/2 loaf pan; set aside.
2. In a large bowl, whisk together the flours, baking soda, salt, pepper, rosemary and cheese. In a medium bowl, whisk together the egg, milk and olive oil. Pour into the dry ingredients and stir together to combine and evenly moist.
3. Scrape the batter into the prepared pan and smooth the top. Bake 35-45 minutes or until toothpick inserted comes out clean. Cool in pan for 5 minutes, then remove from pan to a wire rack to finish cooling.
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