Rosemary, Asiago & Olive Bread
Rosemary, Asiago & Olive Bread
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| Yield: | 1 loaf, 18 servings |
Ingredients
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup semolina flour
- 1/4 cup buttermilk powder
- 1/4 cup Vermont cheese powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons fresh or dried rosemary, snipped into small pieces
- 1 cup grated Asiago cheese or sharp cheddar cheese, plus 1/4 cup for garnish
- 1/3 cup fresh parsley, cilantro, or green onion, finely chopped
- 1 cup olives, drained and chopped (black, green, or a combination)
- 1 1/2 cups milk
- 1/2 cup olive oil
- 2 large eggs
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan, or smaller pans of your choice (see tip at right).
2) Whisk the dry ingredients in a bowl until well blended.
3) Toss in the cheese, herbs or onion, and olives.
4) In a separate bowl, whisk the milk, oil, and eggs until foamy.
5) Stir the liquid ingredients into the flour mixture.
6) Spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.
7) Bake the bread for 55 to 60 minutes (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 minutes turn it out of the pan onto a rack to cool.
Yield: one 9" x 5" loaf.
Reviews
- 11/28/2011
- So easy to make. This hearty bread went perfectly with my hearty turkey vegetable soup which has lots of fresh herbs. I will definitely keep this recipe on hand when I want a substantial artisan type bread but don't have time to make it.
- 02/24/2011
- Excellent batter bread! I'm not usually fond of batter bread, but took a chance on this one because the ingredients it contains are among our favorites and...it just sounded so delicious. I wasn't disappointed! I made it according to the recipe, with the exception of subbing some Sonoma Dry Jack, Dubliner, and Sharp Cheddar for the Asiago (this recipe is the ideal way to use up all the bits of orphaned cheese left in the refrigerator). I used both green and black olives and dried rosemary because there was no fresh rosemary on hand. The bread turned out moist, perfectly seasoned, and with a substantial-but-tender texture...I'm guessing it's the semolina that gave it some added body. The flavors complement one another nicely without one overpowering the rest. It was the ideal accompaniment to steak and salad, and we shall be enjoying this often!
- 09/12/2010
- Very easy to make, I left out the olives only because my family doesn't care for them. I used 1/2 scallions 1/2 fresh parsley. And I used 1/2 sharp, 1/2 Asiago cheese. It was wonderful, served with garlic chicken. Will definitely make this one again!
- 08/20/2010
- Very good, although I need to get some of the Vermont Cheese Powder. I had to make some substitutions for the cheese too. The olives (I used both green and ripe) made it extra delicious.
