“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

Ingredients:

• 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

Directions:

• 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