It’s soup season, and serving homemade bread makes even ordinary soup from a can taste better. This savory quick bread lives up to its “quick bread” name in that it mixes up in a jiffy and requires no yeast rising time.
Goat cheese and rosemary are a classic flavor pairing from sunny Provence. (The third element of that classic pairing is Sauvignon Blanc, just as an FYI!) Sun-ripened golden raisins are added for contrasting sweetness — and because you can’t have too much sunshine in January.
If you’ve made banana bread, zucchini bread or another sweet quick bread, you’ll likely find savory quick breads to be a pleasant — and healthy — surprise. This savory quick bread has zero added sugar and is infinitely adaptable to what’s in your pantry; it can be stuffed with all sorts of nutrient-rich ingredient combinations, including:
• Sun-dried tomatoes, olives and feta cheese
• Green peppers, frozen corn and pepper Jack cheese
• Shredded carrots or parsnips, nuts and Swiss cheese
The core of this recipe is additional nutrient-rich ingredients — including reduced-fat milk, an egg and fiber-rich whole-grain flour — to help you make the most of your calories. And for a flavor-studded quick bread, there aren’t many of those calories: A slice has only 129 calories and a big 4 grams of protein.
This higher protein count is mostly thanks to the use of white whole-wheat flour, which has about 25 percent more protein than all-purpose flour. A mix of white whole wheat and all-purpose flour is used, since the all-purpose helps produce a lighter texture; but you could use entirely whole wheat — just add 1 additional tablespoon of milk and expect a bit denser bread.
So try mixing up this bread 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 that glass of Sauvignon Blanc.
Savory Rosemary Goat Cheese Quick Bread
1 large egg, beaten
1 cup reduced-fat 1% milk
4 tablespoons softened unsalted butter
1 tablespoon baking powder
1 teaspoon dried cracked rosemary (or 1/2 teaspoon chopped fresh rosemary)
1/4 teaspoon kosher salt
1 cup white whole-wheat flour
1 cup all-purpose flour
1/3 cup golden raisins
2 ounces goat cheese, very cold and cut into 1/2-inch chunks
1. Heat the oven to 350 degrees F. Grease a 9-inch loaf pan.
2. Place the egg in a medium bowl; whisk in milk and butter. (It’s OK if there are still small chunks of butter remaining after whisking.)
3. In a large bowl, mix together baking powder, rosemary, salt and flours with a fork. Add the egg mixture and stir with a wooden spoon just until combined. Sprinkle raisins and goat cheese over batter; gently fold in with just 2 or 3 strokes.
4. Pour into prepared pan; bake for 50 to 55 minutes or until a toothpick inserted into the middle of bread comes out clean.
Makes about 12 servings.
Per serving (1/12th of recipe): Calories 129; Fat 5 g (Saturated 3 g); Sodium 701 mg; Carbohydrate 16 g; Fiber 2 g; Sugars 5 g; Protein 4 g
Serena Ball, M.S., R.D., is a registered dietitian nutritionist. She blogs at TeaspoonOfSpice.com, sharing tips and tricks to help readers find cooking shortcuts for making healthy, homemade meals. Her recipes are created with families in mind.