rosemary olive bread

Name: Rosemary Olive Bread
Prep time: 15 min
Cook time: 55 min
Yield: 8
Cuisine: American
Ingredients: 2 1/2 cup(s) plain flour; 3/4 cup(s) sugar; 1/2 cup(s) chopped walnuts; 2 teaspoon(s) baking powder; 2 teaspoon(s) dried rosemary; 1/4 teaspoon(s) salt; 1 tablespoon(s) grated zest of lemon; 2 - eggs, lightly beaten; 3/4 cup(s) white wine; 1/2 cup(s) extra virgin olive oil

(1 RATING)

30 Pinches

Joyce Lowery

Sterlington, LA

Updated on Aug 3, 2013

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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prep time 15 Min

cook time 55 Min

method Bake

yield 8 serving(s)

Ingredients

2 1/2 cups plain flour
3/4 cup sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons dried rosemary
1/4 teaspoon salt
1 tablespoon grated zest of lemon
2 - eggs, lightly beaten
3/4 cup white wine
1/2 cup extra virgin olive oil

How To Make rosemary olive bread

Step 1

Heat oven to 350 degrees. Coat loaf pan with cooking spray.

Step 2

Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest.
Step 3

In another bowl, blend the eggs, wine, and olive oil; stir into dry ingredients.
Step 4

Pour into pan and smooth surface.
Step 5

Bake for 55 minutes.
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