Try mixing up this quick bread-which stars the classic Provencal pairing of goat cheese and rosemary-as soon as you get home from work. It bakes up in just 50 minutes. That's enough time for you to change into some comfy clothes, warm up a can of soup, toss a bit of salad-and pour yourself a glass of Sauvignon Blanc, to go with it.
Recipe courtesy of Serena Ball
Savory Rosemary Goat Cheese Quick Bread
Total:
1 hr 15 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 15 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Heat the oven to 350 degrees F. Butter a 9-inch loaf pan. 

Place the egg in a medium bowl; whisk in the milk and 4 tablespoons butter. (It's okay if there are still small chunks of butter remaining after whisking.) 

In a large bowl, mix together the flours, baking powder, rosemary and salt with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle the raisins and goat cheese over the batter; gently fold in with just 2 or 3 strokes. 

Pour into the prepared pan and bake until a toothpick inserted into the middle of the bread comes out clean, 50 to 55 minutes. Cool slightly, and slice.

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