Olive And Rosemary Quickbread Recipes

DELICIOUS ROSEMARY BREAD

Steps:

• Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.
• Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.
• Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.
• Preheat oven to 375 degrees F (190 degrees C).
• Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

OLIVE-ROSEMARY BREAD

Steps:

• In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
• Meanwhile, in large bowl, with wooden spoon, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and 1 cup warm water (105 to 115 degrees F); stir until combined.
• Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (1/2 to 1 cup) while kneading.
• Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F), until doubled, about 1 hour.
• Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet.
• Shape each half into a 7 1/2" by 4" oval and place on cookie sheet, about 3 inches apart. Cover and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 400 degrees F. Brush tops of loaves with remaining 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf.

OLIVE AND ROSEMARY QUICKBREAD

Steps:

• Heat oven to 220 C.
• Grease 23 cm square cake pan.
• Sift flour and salt into large bowl.
• Rub in butter with fingertips until like course breadcrumbs.
• Add rosemary and olives.
• Stir in buttermilk and enough water till you have a soft, sticky dough.
• Knead dough on floured surface until smooth.
• Using your hands press dough into a 22 cm square shape.
• With sharp knife cut into 12 equal pieces.
• Place pieces slightly apart in prepared pan.
• Brush with extra buttermilk, extra rosemary and olives.
• Bake 30 minutes or till golden brown.

OLIVE & ONION QUICK BREAD

Steps:

• Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.