Olive And Rosemary Quickbread Recipes

OLIVE AND ROSEMARY QUICKBREAD

Steps:

• Heat oven to 220 C.
• Grease 23 cm square cake pan.
• Sift flour and salt into large bowl.
• Rub in butter with fingertips until like course breadcrumbs.
• Add rosemary and olives.
• Stir in buttermilk and enough water till you have a soft, sticky dough.
• Knead dough on floured surface until smooth.
• Using your hands press dough into a 22 cm square shape.
• With sharp knife cut into 12 equal pieces.
• Place pieces slightly apart in prepared pan.
• Brush with extra buttermilk, extra rosemary and olives.
• Bake 30 minutes or till golden brown.

OLIVE QUICK BREAD

Steps:

• Place rack in lower third of the the oven and preheat to 350F.
• Grease a loaf pan.
• Whisk together the first 5 ingredients.
• In a bowl, whisk eggs, milk, and oil.
• Add the flour mixture and lightly mix together.
• add the nuts and olives.
• Stir until blended.
• Place batter into prepared loaf pan.
• Bake 40 to 45 minutes or until toothpick comes out clean.
• Cool 10 minutes and unmold onto rack.

OLIVE & ONION QUICK BREAD

Steps:

• Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.