ROSEMARY-OLIVE BREAD
One 9 × 5-inch loaf
This savory quick bread is just the thing with a bowl of soup.
Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.
Whisk together in a large bowl:
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (100g) whole wheat flour
- 2 ½ teaspoons baking powder
- 2 teaspoons chopped rosemary
- ½ teaspoon salt
Whisk together in a large bowl:
- 1 cup (235g) milk
- 2 large eggs
- ¼ cup (50g) olive oil
Add the milk mixture to the flour mixture and stir until most of the flour is moistened. Stir in:
- ⅓ cup finely chopped toasted walnuts
- ⅓ cup chopped pitted Kalamata olives
Stir just until the olives and nuts are evenly distributed. The batter will be stiff. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.