Recipe courtesy of Serena Ball, M.S., R.D.
Recipe courtesy of Serena Ball, M.S., R.D.
Watch how to make this recipe.
Savory Rosemary Goat Cheese Quick Bread
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 5 min
- Cook: 55 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 118
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 132 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 118
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 20 mg
- Sodium
- 132 mg
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.
