Olive and Rosemary Quickbread

Recipe by katew
READY IN: 45mins
SERVES: 6
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
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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.
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