Pella Chronicle

March 25, 2013

Fresh Dill Feta Quick Bread

By Clint Brown
The Chronicle

Pella — 1 1/2 cups stone-ground whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbsp baking powder

1 tsp salt

4 eggs, lightly beaten

3/4 cup milk

1/2 cup olive oil

12 ounces crumbled feta cheese

3 Tbsp fresh dill

1. Preheat oven to 350F. Lightly oil 2 (8 X 4-inch) loaf pans. (You can use 4 mini loaf pans if you prefer.)

2. Place first four ingredients into a large mixing bowl and whisk to blend. Add eggs, milk, olive oil, feta and fresh dill. Mix until all ingredients are well combined.

3. Spoon batter into pan. Bake 25 to 30 minutes, until done. Let cool on a wire rack.

Makes 32 (1/2-inch) slices.