Guest guest Posted June 28, 2007 Report Share Posted June 28, 2007 Rosemary Olive Casserole Bread 2 cups flour (part whole wheat, if desired) 2 teaspoons baking powder 1 teaspoon salt, divided 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried 1/2 cup chopped flavorful black olives, such as Kalamata 2 eggs 1 cup milk 3 tablespoons olive oil Preheat oven to 350 degrees. Oil a 1 1/2 quart (7 " ) baking dish. Mix flour, baking powder, 3/4 teaspoon salt, rosemary and olives in a bowl. Mix eggs, milk and oil in a separate bowl. Stir wet and dry ingredients together just enough to moisten dry ingredients. Don't overmix. Pour into prepared dish. Sprinkle 1/4th teaspoon salt over the batter. Bake until a toothpick or small skewer inserted into the center comes out clean, 45 to 50 minutes. Leave in dish 10 minutes, then remove and cool on a rack. Slice when cool. Makes 10 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2007 Report Share Posted June 28, 2007 It's suppose to be cooler this weekend so I might make this! It sounds delish! Bonni AJ <aj788888 wrote: Rosemary Olive Casserole Bread 2 cups flour (part whole wheat, if desired) 2 teaspoons baking powder 1 teaspoon salt, divided 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried 1/2 cup chopped flavorful black olives, such as Kalamata 2 eggs 1 cup milk 3 tablespoons olive oil Preheat oven to 350 degrees. Oil a 1 1/2 quart (7 " ) baking dish. Mix flour, baking powder, 3/4 teaspoon salt, rosemary and olives in a bowl. Mix eggs, milk and oil in a separate bowl. Stir wet and dry ingredients together just enough to moisten dry ingredients. Don't overmix. Pour into prepared dish. Sprinkle 1/4th teaspoon salt over the batter. Bake until a toothpick or small skewer inserted into the center comes out clean, 45 to 50 minutes. Leave in dish 10 minutes, then remove and cool on a rack. Slice when cool. Makes 10 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 28, 2007 Report Share Posted June 28, 2007 It sure does. Yummmmm. I love Rosemary in bread. I put fresh Rosemary and Oregano in my Pizza crust dough.... Judy - Bonni Feltz Thursday, June 28, 2007 4:43 PM Re: Rosemary Olive Casserole Bread It's suppose to be cooler this weekend so I might make this! It sounds delish! Bonni AJ <aj788888 wrote: Rosemary Olive Casserole Bread 2 cups flour (part whole wheat, if desired) 2 teaspoons baking powder 1 teaspoon salt, divided 2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried 1/2 cup chopped flavorful black olives, such as Kalamata 2 eggs 1 cup milk 3 tablespoons olive oil Preheat oven to 350 degrees. Oil a 1 1/2 quart (7 " ) baking dish. Mix flour, baking powder, 3/4 teaspoon salt, rosemary and olives in a bowl. Mix eggs, milk and oil in a separate bowl. Stir wet and dry ingredients together just enough to moisten dry ingredients. Don't overmix. Pour into prepared dish. Sprinkle 1/4th teaspoon salt over the batter. Bake until a toothpick or small skewer inserted into the center comes out clean, 45 to 50 minutes. Leave in dish 10 minutes, then remove and cool on a rack. Slice when cool. Makes 10 servings. All new Mail Get news delivered. Enjoy RSS feeds right on your Mail page. Quote Link to comment Share on other sites More sharing options...
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