Paired with a simple tomato or vegetable soup, this rich and savory quick bread (no yeast!) makes a hearty fall lunch.

Rosemary, Asiago & Olive Bread

Hands-on time:	20 mins. to 30 mins.
Baking time:	55 mins. to 60 mins.
Total time:	1 hrs 15 mins. to 1 hrs 30 mins.
Yield:	1 loaf, 18 servings
Published:	07/28/2010

Ingredients

• 2 cups All-Purpose Flour
• 1 cup semolina flour
• 1/4 cup buttermilk powder
• 1/4 cup Vermont cheese powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons fresh or dried rosemary, snipped into small pieces
• 1 cup grated Asiago cheese or sharp cheddar cheese, plus 1/4 cup for garnish
• 1/3 cup fresh parsley, cilantro, or green onion, finely chopped
• 1 cup olives, drained and chopped (black, green, or a combination)
• 1 1/2 cups milk
• 1/2 cup olive oil
• 2 large eggs

Tips from our bakers

• Want to make smaller loaves or cupcakes? This recipe will make the following:
  *Three Mini Loaf Pans. Use 1 1/3 cups (about 12 ounces) batter per pan; bake for 30 to 35 minutes.
  *Five Mini Loaf Pans. Use a scant 1 cup (8 1/2 ounces) batter per pan; bake for 25 to 30 minutes.
  *18 to 20 standard-size muffins; use about 1/4 cup of batter per muffin (our muffin scoop works well here); bake for 18 to 20 minutes.

 Source: kingarthurflour.com