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
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.
