Photo by: Sarah Shatz
Mediterranean Olive Bread-
During my senior year of college, I lived off campus with two of my best friends, and for the first time we all completely signed off the campus meal ... more
Mediterranean Olive Bread-
During my senior year of college, I lived off campus with two of my best friends, and for the first time we all completely signed off the campus meal ... more
Photo by: Sarah Shatz
Mediterranean Olive Bread-
During my senior year of college, I lived off campus with two of my best friends, and for the first time we all completely signed off the campus meal plan. At the beginning of the year, I was given a copy of The Joy of Cooking -- I think by my mother, who has been responsible for some of my most formative kitchen gear. And thus began my first official foray into the kitchen. I often found myself drawn to the Quick Breads section. Especially when there was an exam to study for or a final paper to write. This section contained a well-rounded selection of both savory and sweet breads, all without yeast -- perfect for instant gratification on those late, late nights. My favorite was a tender, crumbly olive loaf flecked with rosemary that could be thrown together in mere minutes. The original recipe called for walnuts, which I omitted, opting instead to up the chopped olives a bit. I'm happy to say it's just as good as I remembered. What's more, it keeps for a few days if it's well-wrapped, and it makes excellent toast. - Merrill
Mediterranean Olive Bread by Merrill
Serves 8
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
2 large less
Mediterranean Olive Bread-
During my senior year of college, I lived off campus with two of my best friends, and for the first time we all completely signed off the campus meal plan. At the beginning of the year, I was given a copy of The Joy of Cooking -- I think by my mother, who has been responsible for some of my most formative kitchen gear. And thus began my first official foray into the kitchen. I often found myself drawn to the Quick Breads section. Especially when there was an exam to study for or a final paper to write. This section contained a well-rounded selection of both savory and sweet breads, all without yeast -- perfect for instant gratification on those late, late nights. My favorite was a tender, crumbly olive loaf flecked with rosemary that could be thrown together in mere minutes. The original recipe called for walnuts, which I omitted, opting instead to up the chopped olives a bit. I'm happy to say it's just as good as I remembered. What's more, it keeps for a few days if it's well-wrapped, and it makes excellent toast. - Merrill
Mediterranean Olive Bread by Merrill
Serves 8
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
2 large less
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See more sweet and savory quick bread recipes on Food52.
Have time to spend kneading and shaping loaves? Check out simple homemade yeast bread recipes and get bread-making tips from the Food52 community.
Plus: what to do with leftovers -- bread pudding, of course!
