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

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Total:: 1 hr 15 min
Prep:: 15 min
Inactive:: 5 min
Cook:: 55 min

Yield:: 12 servings

Level:: Easy

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.

My Private Notes

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