“There’s rosemary, that’s for remembrance” wrote Shakespeare in Hamlet. Unfortunately I don’t remember where I first saw the original recipe and I’ve made a few changes to it along the way.
Being blessed (or cursed, as the case may be) with abundantly-growing rosemary in our hot climate, I’m always looking for a new way to use it. This tangy, crunchy, slightly sweet loaf is super-easy to make. It’s also very versatile. Substitute any of your favorite herbs or nuts, or add raisins, chopped figs or kalamata olives for a different flavor.
Savory Quick Bread
- 1 large egg
- 1 cup lowfat milk
- 4 tablespoons softened butter (unsalted)
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- 1/2 teaspoon finely chopped fresh rosemary (or 1 teaspoon dried and crumbled)
- 1/3 cup finely chopped pecans
- 1/4 teaspoon kosher salt
- 1 cup whole wheat flour
- 1 cup all purpose unbleached white flour
- 2 ounces goat cheese (very cold), cut or crumbled into small chunks
- Heat the oven to 350℉. Butter a 9″ loaf pan (or use Baker’s Joy spray).
- Beat the egg in a medium bowl and whisk in the milk and butter. Don’t worry if you still have small lumps of butter after whisking.
- In a large bowl, stir together baking powder, rosemary, lemon zest, pecans, salt and flours.
- Add the egg mixture to the dry ingredients and stir everything together with a wooden spoon until barely combined.
- Sprinkle goat cheese pieces over the batter and fold in gently with 2 or 3 strokes.
- Pour batter into the prepared pan and bake about 50 minutes or until a tester or toothpick inserted in the middle of the bread comes out clean.
Yield: about 12 servings