7 ways to put bread on the table in 60 minutes or less

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 
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 
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Tue, Nov 8, 2011 5:11 PM EST
The daily bread doesn't have to take all day. Here are 7 fail-safe ways to put bread on the table in under an hour -- from cornbread to biscuits to savory scones. No yeast to proof. No kneading, punching or poking of doughs. Just fresh bread, warm from the oven -- any night of the week.



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!