Rosemary, Dew Of The Sea. A Recipe For Rosemary, Olive and Honey Quick Bread- WHB**

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As early as the Roman Republic, rosemary has been loved for it’s wonderful scent and the the beautiful appearance of it’s flowers and needle-like leaves. It was woven into bridal head pieces for lasting love and placed under mattresses for faithfulness, as well as warding off insects. The name rosemary is from the Latin ros marinus, dew of the sea. From the French term incensier, it was used church ceremonies to ward off evil and dark spirits.

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Rosemary’s complex scent is reminiscent of sea air, pine and camphor. It’s essential oils brings both brightness and earthiness to dishes ranging from chicken, to lamb, to potatoes and many things in between. Foods rich in fat and bland foods favor rosemary as a pairing.

Rosemary dries well and the dried herb can be easily substituted for fresh. Usually 1/4 the amount of dried rosemary will do, and should be chopped fine or ground since when dried, rosemary is like pine needles. The plant takes well to growing indoors as well as outdoors and should get plenty of sunshine.

Here’s a bread which can be made in a jiffy, as it has no yeast and needs no time to rise. It will go nicely with soft cheeses and butters and is perfect for sopping up soups and sauces.

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Rosemary, Olive and Honey Quick Bread

makes one loaf

Ingredients:

1 1/2 cup all purpose flour

3/4 cup whole wheat flour

2 /2 t. baking powder

1/2 t. salt

2 large eggs

1 cup milk

1/4 cup honey

1/4 cup olive oil

2 T. fresh rosemary, chopped coarsely (or 1 t. dried rosemary, chopped fine)

3/4 cup olives* drained and chopped coarsely

Directions:

Preheat oven to 350 degrees.

Combine first 4 ingredients in a mixing bowl. Into mixer, place eggs, milk, honey and olive oil. Using paddle, mix at low speed for 3-4 minutes, until combined. At slow speed, add 3/4 of the dry ingredients to the wet ingredients. Set speed at medium and combine for 2 minutes until incorporated. Add olives and rosemary. Combine at medium speed. Add remaining dry ingredients and allow mixture to combine for 3 minutes.

Transfer dough to a greased loaf pan (approximately 8″x 4″). Place pan on lower 1/3 of oven and bake for 1 hour, or until toothpick comes out dry. Allow to cool in pan for 15 minutes. Transfer loaf to a baking rack to cool for at least 30 minutes. Can be served warm or at room temperature.

*You can use any type of olives you wish. I happened to have Manzanilla olives, or green olives stuffed with pimento. I love how the salt plays off of the sweet of the honey!

**WHB- Weekend Herb Blogging is a weekly blog event held by Kalyn of Kalyn’s Kitchen. This week’s event is being hosted by Pille at Nami-Nami. She is a fantastic foodie, cook and blogger from Estonia. Check her out!

8 Responses to “Rosemary, Dew Of The Sea. A Recipe For Rosemary, Olive and Honey Quick Bread- WHB**”

  1. Great post and fantastic pictures. I’m a big honey fan, too. . .

  2. This sounds great! I will have to adapt the combo of rosemary, olive and honey into your thyme and parmesan recipe as I don’t do eggs. I think it would work really well.

    VY

  3. A great recipe, want to have a bite!! Looks so fluffy and delicious. Will have to try it, never combined olives and honey. Well I´ll see! :)

  4. Saw this on eG – looks fantastic, Ramona! Rosemary thrives pretty well on my windowsill, and I use it quite a lot. Yet it’s always nice to get new recipe ideas. And the post title is lovely, too :)
    Thank you for taking part at the WHB this week!

  5. I think rosemary is so wonderful in bread or focaccia, and love the idea of olives in this too!

  6. That is a great looking loaf, bet it tasted heavenly! I love the flecks of colour showing through here and there!

  7. Thank you all! The salty olives with sweet honey is delicious. It was so easy to make and I hope you treat yourself to a loaf of it soon!
    BTW…I sliced and froze most of it and it defrosts very simply. Still tastes great.

  8. Do you have any video of that? I’d care to find
    out more details.

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