* Exported from MasterCook *
Rosemary, Asiago & Olive Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
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2 cups King Arthur Unbleached All-Purpose Flour --
(8 1/2 oz)
1 cup semolina flour -- (5 oz)
1/4 cup buttermilk powder -- (1 oz)
1/4 cup Vermont cheddar cheese powder -- (1 oz)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons fresh rosemary -- or dried, snipped into small pieces
1 cup grated Asiago cheese -- or sharp cheddar
cheese, (4 oz)
1/4 cup grated Asiago cheese -- or sharp cheddar
cheese, for garnish (1 oz)
1/3 cup fresh parsley -- (1/2 oz), cilantro, or
green onion (1 oz), finely chopped
1 cup olives -- (5 1/2 oz), drained and chopped
(black, green, or a combination)
1 1/2 cups milk -- (12 oz)
1/2 cup olive oil
2 large eggs
Preheat the oven to 350F. Lightly grease a 9 x 5" loaf pan, or 3
mini loaf pans.
Whisk the dry ingredients in a bowl until well blended. Toss in the
cheese, herbs or onions, 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 c grated cheese.
Bake the bread for 55 - 60 min (30 to 35 for mini loaves), until a
tester inserted into the middle of the loaf comes out clean. Remove
it from the oven, and after 10 min turn it out of the pan onto a rack to cool.
Yield 1 lg loaf or 3 mini loaves
Source:
"King Arthur Flour"
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Per Serving (excluding unknown items): 296 Calories; 16g Fat (48.4%
calories from fat); 9g Protein; 29g Carbohydrate; 2g Dietary Fiber;
51mg Cholesterol; 520mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other
Carbohydrates.
Serving Ideas : Paired with a simple tomato or vegetable soup, this
rich and savory quick bread makes a heaty fall lunch.