Recipe courtesy of Serena Ball, M.S., R.D.

Savory Rosemary Goat Cheese Quick Bread

Name: Savory Rosemary Goat Cheese Quick Bread
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 12 servings
Ingredients: 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

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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.

Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Inactive: 5 min
Cook: 55 min

Yield: 12 servings

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Ingredients

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

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.