Rosemary Olive Oil Bread

"This recipe was originally published in "Real Simple" magazine. I love the flavor combinations, and it smells heavenly while baking."
 
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photo by Wildflour photo by Wildflour
photo by Wildflour
photo by Bobtail photo by Bobtail
Ready In:
1hr 15mins
Ingredients:
11
Yields:
1 loaf
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ingredients

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directions

  • Heat oven to 350 degrees Fahrenheit.
  • Lightly coat a loaf pan with vegetable cooking spray.
  • Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest in bowl.
  • In a separate bowl, mix eggs, wine, and olive oil, then stir into dry ingredients.
  • Transfer the batter into pan and smooth the surface.
  • Bake 55 minutes or until a toothpick inserted into the center comes out clean.

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Reviews

  1. tvincelli
    Super easy and tasty. I had it fresh out of the oven with some butter and it tasted like a high-quality bistro or bakery bread. Looking forward to try it with some sharp cheddar for lunch tomorrow. I followed the recipe almost exactly as written, but omitted the lemon zest and for the 3/4 cup of wine or juice, I used 3/4 cup of a mixture of half Riesling, half apple cider, and a splash of lemon juice. I will absolutely make this again.
     
  2. Chitown Foodie
    Fabulous! I don't eat nuts so i took them out and i didn't have wine so i substituted a little more water and a bit of lemon juice. turned out great! thanks sarikat!
     
  3. Chef skosko
    Wonderful smelling fluffy loaf. I didn't have lemon zest so i substituted dried orange peel. I didn't use the walnuts either. The bread was still very good without them but I imagine it's outstanding w/them.
     
  4. BerrySweet
    This is fabulous! I love the rosemary flavor, and it goes great with cheese! It is nice change of pace bread, and easy to pull together. I have also baked this bread for others for gifts. Edited to say: This is a dense bread, similar to a banana bread texture, not like a sandwich loaf bread.
     
  5. Bobtail
    This bread is very good. It comes out moist and a beautiful golden color. Prepared according to the recipe, using white wine and one change. The change was to adjust the amount of rosemary. Two teaspoons seemed like alot to me, so I used one heaping teaspoon. For DH and I, this was just right. The rosemary flavor was subtle, not at all overpowering. All in all, an easy satisfying bread. Thanks sarikat!
     
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