Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Rosemary Onion Quick Bread

Published by Faith in anediblemosaic.com on November, 2013

Ingredients

  • 1 tablespoon butter, plus more to grease the loaf pan
  • 1 small onion, finely diced
  • 2 cups (9 oz/255 g) all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 (slightly heaping) teaspoon minced fresh rosemary, plus a few leaves more for topping if desired
  • ¾ cup (180 ml) milk, at room temperature (I used 1%)
  • ¼ cup plus 2 tablespoons (90 ml) vegetable oil or melted butter
  • 2 large eggs, at room temperature

Instructions

  1. Preheat oven to 350F; grease a 9 by 5-inch loaf pan with butter.
  2. Heat 1 tablespoon butter in a small skillet over medium heat; once melted, add the onion and cook until softened but not browned, about 2 to 3 minutes, stirring occasionally. Set aside to cool slightly.
  3. Whisk together the flour, sugar, baking powder, salt, black pepper, and rosemary in a medium bowl and set aside.
  4. Whisk together the milk, vegetable oil (or melted butter), and eggs in a large bowl.
  5. Add the dry ingredients to the wet and stir just to combine; stir in the onion.
  6. Transfer the batter to the prepared loaf pan and bake until golden and a toothpick inserted inside comes out clean, about 45 to 50 minutes.
  7. Cool 15 minutes in the loaf pan, then remove the bread from the pan and transfer to a wire rack to finish cooling.

http://www.anediblemosaic.com/rosemary-onion-quick-bread/