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    You are in: Home / Recipes / Olive and Rosemary Quickbread Recipe
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    Olive and Rosemary Quickbread

    Olive and Rosemary Quickbread. Photo by JustJanS

    1/3 Photos of Olive and Rosemary Quickbread

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    katew's Note:

    Torn from a magazine but as yet untried by me .

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    Serves: 6



    Units: US | Metric


    1. 1
      Heat oven to 220 C.
    2. 2
      Grease 23 cm square cake pan.
    3. 3
      Sift flour and salt into large bowl.
    4. 4
      Rub in butter with fingertips until like course breadcrumbs.
    5. 5
      Add rosemary and olives.
    6. 6
      Stir in buttermilk and enough water till you have a soft, sticky dough.
    7. 7
      Knead dough on floured surface until smooth.
    8. 8
      Using your hands press dough into a 22 cm square shape.
    9. 9
      With sharp knife cut into 12 equal pieces.
    10. 10
      Place pieces slightly apart in prepared pan.
    11. 11
      Brush with extra buttermilk, extra rosemary and olives.
    12. 12
      Bake 30 minutes or till golden brown.

    Ratings & Reviews:

    • on July 25, 2012


      These had a really good flavor, but were more like a biscuit than a bread. But definitely a keeper. Like the other reviewer, I cut the olives into quarters. I think I did knead them a bit too much, I'll try just a few turns next time. Where I live you can't get really good bread. These are quick and easy, and much better than what's available locally. Next time, I may try substituting roasted garlic for the olives. Yum!

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    • on October 06, 2009


      Kate, I won der if you've tried these yet? They are really, really good and so simple to make. Because they are basically a scone dough, I was careful not to overwork them when kneading (just a couple of turns t9o bring the dough together, then cut and into the tin). We ate one each with dinner, and I have frozen the rest to eat with soup over the next couple of weeks-thanks for a great recipe. I cut my olives into thirds as halves looked a bit chunky.

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    Nutritional Facts for Olive and Rosemary Quickbread

    Serving Size: 1 (145 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 349.5
    Calories from Fat 115
    Total Fat 12.7 g
    Saturated Fat 6.9 g
    Cholesterol 28.0 mg
    Sodium 442.6 mg
    Total Carbohydrate 50.4 g
    Dietary Fiber 2.2 g
    Sugars 1.7 g
    Protein 7.8 g

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