Olive, Rosemary and Fontina l'Abbaye St-Benoît Bread
Ingredients
- 125 ml (1/2 cup) unsalted butter, softened
- 3 eggs
- 1 pinch salt
- 500 ml (2 cups) flour
- 15 ml (1 tbsp.) baking powder
- 125 ml (1/2 cup) black olives, pitted and sliced
- 250 ml (1 cup) Fontina l'Abbaye St-Benoît, grated
- 2 branches fresh rosemary
Preparation
Preheat oven to 350ºF (175ºC). Butter and flour a 1.5 L (6 cups) bread pan.
In a bowl, mix butter with eggs and salt. Incorporate the flour and baking powder and mix until preparation is consistent. Use your hands to shape the dough to the size of the bread pan. Add olives and Fontina l'Abbaye St-Benoît. Add rosemary and distribute it well in the dough.
Pour into the pan and bake for about 45 minutes or until an inserted toothpick comes out clean.
Suggestion
You can replace the Fontina l'Abbaye St-Benoît with another firm cheese such as Mont St-Benoit or Cheddar From Here. You can also use a soft cheese and insert pieces into the dough.
Portions 6
Preparation time
10 minutes
Cooking time
45 minutes
Accompaniments
These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.
© Société des alcools du Québec, Montréal, 2007, 2012