Rosemary Olive Oil Bread: As Easy As Pie
2-1/2 cups of all-purpose flour
3/4 cups sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons dried rosemary
1/4 teaspoon salt
Grated zest of 1 lemon
2 eggs, lightly beaten
3/4 cups sweet white wine or apple juice
1/2 cup extra-virgin olive oil
Nonstick cooking spray
Heat the oven to 350 degrees F.
Lightly coat a loaf pan with nonstick cooking spray
In a bowl, stir the flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest.
In another bowl, blend the eggs, wine and olive oil. Stir in the dry ingredients. Transfer the batter into a the loaf pan and smooth out the surface.
Bake for 55 minutes or until a skewer or knife inserted into the center comes out clean.
One of my favorite things to bake is Rosemary Olive Oil Bread. I’ve been making it for a while and it never fails, and I mean never! It’s perfect because it has just enough sweetness to it, but it’s not over-the-top.
December 26, 2011