Savory Rosemary Goat Cheese Quick Bread

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.

Total Time:
1 hr 15 min
15 min
5 min
55 min

12 servings

  • 4 tablespoons unsalted butter, softened, plus additional for buttering the loaf pan
  • 1 large egg, beaten
  • 1 cup reduced-fat (1 percent) milk
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon dried rosemary, roughly chopped, or 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/3 cup golden raisins
  • 2 ounces goat cheese, very cold, cut into 1/2-inch chunks
  • 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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