Recipe of the week:Rosemary Bread

We buy rosemary bread at Costco and Whole Food almost every week. We just love it, on sandwhich's, with soup and smothered in butter!

I have made bread a few times and realized I should get good at this one, since we love it so!

Ingredients:

1 1/2 cup all-purpose or bread flourshopping list

3/4 cup whole-wheat flour shopping list

2 1/2 teaspoons baking powdershopping list

3/4 teaspoon dried rosemary or leaves from a 6-8 inch fresh sprig, chopped shopping list

1/2 teaspoon saltshopping list

2 large eggsshopping list

1 cup milkshopping list

1/4 cup olive oilshopping list

1/3 cup pitted imported olives, chopped

How to make it: I will be using my crock pot this time.

Preheat the oven to 350 degrees F and position a rack in the lower third of the oven. Grease a 6-cup loaf pan (about 8x4 inches).

• Whisk together the flours, baking powder, rosemary, and salt.
• In a separate large bowl, whisk together the eggs, milk, and olive oil.
• Add the flour mixture to the wet ingredients and fold together until the dry ingredients are about 3/4 moistened.
• Add the olives. Fold until the pieces are distributed and dry ingredients are well incorporated and moistened.
• Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 40-45 minutes. Let cook in the pan on a rack for 5-10 minutes before unmolding from pan to cool completely on a rack.