A while back I scoured the clearance rack at the Oltorf HEB and scored a number of gems. Besides crazy clearance prices on herbal supplements, the store was discontinuing a few Middle Eastern food items like Israeli couscous and fine semolina. I couldn’t pass up a couple a cheap, cheap bags of semolina. I threw them into the freezer to await whatever project might call for a cup or so.
Last week at the Austin Farmers Market I bought a pair of cheeses from Brazos Valley Cheese, a young tangy parmesan and a pleasantly pliant Montasio. Here’s an easy quick bread to showcase those quesos and press your semolina into action.
ROSEMARY MONTASIO OLIVE BREADS: makes 4 small loaves
- 8 ½ ounces (2 cups) organic all-purpose flour
- 5 ounces (1 cup) fine semolina
- ¼ cup grated Parmigian0-Reggiano or Pecorino Romano
- 2 teaspoons baking powder, sieved. I use Rumford non-GMO, aluminum free.
- ½ teaspoon baking soda, sieved
- 1 teaspoon salt. I like Real Salt.
- ¼ teaspoon ground turmeric
- ½ teaspoon paprika or cayenne
- freshly ground black pepper to taste, ¼ teaspoon or more
- ½ cup organic or local olive oil. Check out Texas Olive Ranch.
- 1 Tablespoon minced fresh rosemary. You too can grow this hardy herb.
- 1/3 cup minced garlic chives or regular chives. Only my garlic chives survived this summer of neglect!
- 1 ½ cups yogurt, local, organic or homemmade. I make my own yogurt from either Swede Farm Dairy or WaterOak Farms goat milk. Click for instructions.
- 2 local eggs. Austin’s own Vital Farms was just awarded Certified Humane® status from the Humane Farm Animal Care organization. Local eggs abound in our town. Check the farmers markets or ask your neighbor.
- 1 cup olives, drained, pitted and chopped. I like a mix of black and green.
- 4 ounces Brazos Valley Montasio cheese, cut into ½” chunks
- ½ cup finely shredded Brazos Valley parmesan cheese
Preheat oven to 350°. Grease up 4 mini-loaf pans (about 3½” X 6″. I use my fancy Nordic Ware Bundt® design four-cavity pan.) Olive oil or melted butter (check out Natural Grocers sale on Organic Valley 1# butter for $4.49 through September 25) both work. You can also use one 9″ X 5″ loaf pan. The larger size takes a little longer to bake and a lot longer to cool off so I prefer the smaller loaves, so we can eat the bread right away!
Combine the dry ingredients, flour through the pepper, in a large bowl, whisking to mix. Add the cheese chunks and toss with a fork to distribute. Pour the olive oil into a smaller bowl and stir in the herbs. Add the remaining ingredients, through the olives, whisking well to blend.
Sprinkle the bottoms of each pan with the shredded parmesan. For non-fancy pans, save the parmesan for sprinkling onto the tops of the unbaked loaves. Pour the yogurt mixture onto the dry ingredients and stir gently with a flexible spatula to combine well. Scoop the batter evenly into each pan. Top now with the parmesan if your pans are flat-bottomed.
Bake until a bamboo skewer inserted into the center of the bread comes out clean, about 30 minutes for mini-loaves, 55 to 60 minutes for one large loaf.
Let cool in the pan on a rack for 10 minutes before carefully (cheese likes to stick) unmolding the breads onto a rack to finish cooling. Please let the larger loaf cool almost completely (what torment!) to set the structure before eating. You can enjoy the smaller loaves now!
This looks delicious. Especially like the pun on the picture!