It is hot, hot, hot here at the Small Table, and maybe where you live, too! Are you having salad for dinner tonight? I admit that I don’t feel like eating much else these past few days, with our temps heading into the 100’s before the weekend. A good salad can be made great, however, with the right bread-addition. And so today I offer you one of my favorites: Rosemary-Mozzarella Quick Bread. It comes together in a snap with no yeast or rise-time, and is kept moist by olive oil, sour cream, and a relatively low baking-temperature. Break out the 6-inch cake pan!
When it is this hot, I do my baking in the morning. I can smell this bread right now– delicious! But it also keeps well when cooled completely and wrapped tightly for dinner. To preserve it like this, take it immediately out of the pan and wrap tightly in a clean kitchen towel. When the loaf is cooled, wrap well in plastic wrap. At dinner, toast pieces under the broiler, and enjoy with butter. This bread is also wonderful right out of the oven with soup as the weather cools off.
I love that this recipe comes together so quickly. Simply combine the dry ingredients and the grated cheese in a medium bowl, stirring with a fork. Combine the liquid ingredients in their own bowl, and give them a good whisking (same fork!) Pour the liquid into the dry, and stir just until there is no more dry flour anywhere in the mix. Pour into a prepared 6-inch cake pan, smoothing it down on top so it is leveled out. Bake in a preheated 350°F oven 28-30 minutes, and enjoy!
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