Food recipes
Olive and Rosemary Quickbread
Olive and Rosemary Quickbread Ingredients: wheat flour, white, all-purpose, unenriched salt, table butter, without salt spices, rosemary, dried oil, olive, salad or cooking milk, buttermilk, fluid, cultured, lowfat wa...
Olive and Rosemary Quickbread
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, rosemary, dried
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 220 C.
Grease 23 cm square cake pan.
Sift flour and salt into large bowl.
Rub in butter with fingertips until like course breadcrumbs.
Add rosemary and olives.
Stir in buttermilk and enough water till you have a soft, sticky dough.
Knead dough on floured surface until smooth.
Using your hands press dough into a 22 cm square shape.
With sharp knife cut into 12 equal pieces.
Place pieces slightly apart in prepared pan.
Brush with extra buttermilk, extra rosemary and olives.
Bake 30 minutes or till golden brown.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, rosemary, dried
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
Directions:
Heat oven to 220 C.
Grease 23 cm square cake pan.
Sift flour and salt into large bowl.
Rub in butter with fingertips until like course breadcrumbs.
Add rosemary and olives.
Stir in buttermilk and enough water till you have a soft, sticky dough.
Knead dough on floured surface until smooth.
Using your hands press dough into a 22 cm square shape.
With sharp knife cut into 12 equal pieces.
Place pieces slightly apart in prepared pan.
Brush with extra buttermilk, extra rosemary and olives.
Bake 30 minutes or till golden brown.