Rosemary-peppercorn Quick Bread

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons black peppercorns, cracked
• 1 1/2 teaspoons rosemary, fresh, chopped
• 3/4 cup pecorino romano cheese, shredded
• 1 egg
• 1 cup milk
• 1/4 cup extra virgin olive oil

Recipe

• 1 preheat oven to 400 degrees f. grease a 8 1/2" x 4 1/2" loaf pan; set aside.
• 2 in a large bowl, whisk together the flours, baking soda, salt, pepper, rosemary and cheese. in a medium bowl, whisk together the egg, milk and olive oil. pour into the dry ingredients and stir together to combine and evenly moist.
• 3 scrape the batter into the prepared pan and smooth the top. bake 35-45 minutes or until toothpick inserted comes out clean. cool in pan for 5 minutes, then remove from pan to a wire rack to finish cooling.