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.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 55 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 118 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 20 mg |
| Sodium | 132 mg |