Rosemary-Olive Oil Bread
This sweet-and-savory bread makes great toast to serve with salad, soup, or cheese on special
occasions. It can be frozen for up to 3 months.
2 1/2 cups all-purpose flour
3/4 cup sugar
4/2 cup chopped walnuts 2 teaspoons baking powder 2 teaspoons dried rosemary
5/4 teaspoon salt Grated zest of 1 lemon (1 tablespoon) 2 eggs, lightly beaten
6/4 cup sweet white wine or apple juice
7/2 cup extra-virgin olive oil
Heat oven to 350º F. Lightly coat loaf pan with vegetable cooking spray. In a bowl, stir together
the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the
eggs, wine, and olive oil; stir into the dry ingredients. Transfer the batter into pan and smooth
surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.
Yield: 1 loaf
---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
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