Rosemary Olive Bread Recipe

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Rosemary Olive Bread

Joyce Lowery

By
@jlowery55

This recipe came from a friend, Debbie Upshaw. This sweet and savory bread makes great toast to serve with salad, soup or cheese. It can be frozen up to 3 months. Apple juice can be substituted for the white wine.


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Rating:

Serves:

8

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

2 1/2 c
plain flour
3/4 c
sugar
1/2 c
chopped walnuts
2 tsp
baking powder
2 tsp
dried rosemary
1/4 tsp
salt
1 Tbsp
grated zest of lemon
2
eggs, lightly beaten
3/4 c
white wine
1/2 c
extra virgin olive oil

Directions Step-By-Step

1
Heat oven to 350 degrees. Coat loaf pan with cooking spray.
2
Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest.
3
In another bowl, blend the eggs, wine, and olive oil; stir into dry ingredients.
4
Pour into pan and smooth surface.
5
Bake for 55 minutes.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Rice/Grains
Regional Style: American