Rosemary-Peppercorn Quick Bread
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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.”
Rosemary-Peppercorn Quick Bread
0 recipe photos
READY IN:55mins |
SERVES:18 |
YIELD:2 ounce slices |
UNITS:US |
Ingredients Nutrition
- 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
- Preheat oven to 400 degrees F. Grease a 8 1/2" x 4 1/2" loaf pan; set aside.
- 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.
- 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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Rosemary-Peppercorn Quick Bread