Olive Rosemary Quick Bread
From The Joy of Cooking (1997 edition)
Makes one loaf, 10 slices
1 1/2 cup all-purpose flour or bread flour or white whole-wheat flour
3/4 cup whole-wheat flour
2 1/2 teaspoons baking powder
3/4 teaspoon dried rosemary or leaves from a 6-8 inch fresh sprig, chopped
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup olive oil
1/3 cup pitted imported olives, chopped
Preheat the oven to 350 degrees F and position a rack in the lower third of the oven. Grease a 6-cup loaf pan (about 8x4 inches).
Whisk together the flours, baking powder, rosemary, and salt.
In a separate large bowl, whisk together the eggs, milk, and olive oil.
Add the flour mixture to the wet ingredients and fold together until the dry ingredients are about 3/4 moistened.
Add the olives. Fold until the pieces are distributed and dry ingredients are well incorporated and moistened.
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Let cook in the pan on a rack for 5-10 minutes before unmolding from pan to cool completely on a rack.