While summer hasn’t quite arrived with its bounty of fresh vegetables and herbs, knowing local farmers and who are starting stuff in their greenhouses this time of year DEFINITELY has perks. All five of the kids in our family have spent time working at Zeldenrust Farm Market & Greenhouse in some way over the years. This past week the owner was kind enough to give my brother the rosemary she pruned off her rosemary “trees” for me (see pic).
I didn’t have time to do anything with it at the time and threw it in the freezer. I remembered it today after I already had the potatoes boiling for mashed potatoes and decided to do a quick bread. I found one here that’s semi-healthy, but have made a few changes to the recipe based on how it turned out.
The bread has the consistency of a biscuit, but isn’t dry. Unfortunately, it got devoured before I could get a pic.
ROSEMARY GOAT CHEESE QUICK BREAD
- 1 1/2 c. bread flour
- 3/4 c. wheat flour
- 2 tsp. salt
- 2 1/2 tsp. baking powder
- 3 T. fresh rosemary (pulsed it in the blender to break it down a little)
- 2 eggs
- 1/4 c. olive oil
- 1 c. skim milk
- 1/4 c. goat cheese crumbles
Preheat oven to 350 degrees. Combine dry ingredients and rosemary and set aside.
Put milk, oil and eggs in mixer. On low speed add goat cheese and dry ingredients until just combined*. Divide evenly into 3 greased mini loaf pans and bake for about 30 minutes or until toothpick comes out clean.
Slice and serve hot.
*Ever get “tunnels” in your muffins, cakes or quick breads? Happens due to over mixing. Over mixing allows too much air to get into the batter, and then as the baking process happens, the air bubbles are forced up and out. The gluten in the batter sets the bubble paths and we get “tunnels”.