Herb-Infused Rosemary Olive Oil Bread
This delightful Rosemary Olive Oil Bread combines the earthy flavors of fresh rosemary and rich extra virgin olive oil, enveloped in a tender crumb. Originally featured in 'Real Simple' magazine, this quick bread is perfect for any occasion, from a cozy brunch to a festive gathering. The addition of walnuts adds a pleasing crunch, while the subtle hint of lemon zest brightens the flavors, creating a loaf that not only smells heavenly as it bakes but also tastes divine. Serve it warm with a drizzle of olive oil or as a side to your favorite soups and salads.
1
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
2 1/2 cups (sifted)
Sugar
3/4 cup (granulated)
Walnuts
1/2 cup (chopped)
Baking powder
2 teaspoons (none)
Dried rosemary
2 teaspoons (crushed)
Salt
1/4 teaspoon (none)
Lemon
1 tablespoon (zest, grated)
Eggs
2 (lightly beaten)
White wine or apple juice
3/4 cup (none)
Extra virgin olive oil
1/2 cup (none)
Vegetable oil cooking spray
as needed (for greasing the pan)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Lightly coat a loaf pan with vegetable cooking spray, ensuring every corner is covered.
3
In a large mixing bowl, combine the sifted flour, granulated sugar, chopped walnuts, baking powder, crushed rosemary, salt, and grated lemon zest. Mix until the dry ingredients are well combined.
4
In a separate bowl, whisk together the lightly beaten eggs, white wine (or apple juice), and extra virgin olive oil until fully blended.
5
Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix.
6
Transfer the batter into the prepared loaf pan and smooth the surface with a spatula.
7
Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Rosemary Olive Oil Bread?
It is a delightful quick bread that combines the earthy flavors of fresh rosemary and extra virgin olive oil with a tender crumb and crunchy walnuts.
What kind of flour should I use for this recipe?
The recipe requires 2 1/2 cups of sifted all-purpose flour.
How much sugar is in the Rosemary Olive Oil Bread?
The recipe calls for 3/4 cup of granulated sugar.
What type of nuts are used in this bread?
The recipe uses 1/2 cup of chopped walnuts to add a pleasing crunch.
Does this bread use yeast?
No, this is a quick bread that uses 2 teaspoons of baking powder as a leavening agent instead of yeast.
Should I use fresh or dried rosemary?
The ingredient list specifies 2 teaspoons of dried rosemary, which should be crushed before adding.
How much salt is needed?
You will need 1/4 teaspoon of salt for this recipe.
How is the lemon prepared for this recipe?
You should use 1 tablespoon of grated lemon zest to brighten the flavors.
How many eggs are required?
The recipe requires 2 eggs, which should be lightly beaten.
What can I use instead of white wine?
If you prefer not to use white wine, you can substitute it with an equal amount (3/4 cup) of apple juice.
What type of olive oil is recommended?
The recipe specifically calls for 1/2 cup of extra virgin olive oil for the best flavor.
How should I prepare the loaf pan?
Lightly coat the loaf pan with vegetable cooking spray, ensuring every corner is covered.
What is the correct oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How do I mix the dry ingredients?
In a large mixing bowl, combine the sifted flour, sugar, chopped walnuts, baking powder, crushed rosemary, salt, and lemon zest until well combined.
How do I mix the wet ingredients?
In a separate bowl, whisk together the lightly beaten eggs, white wine (or apple juice), and extra virgin olive oil.
Is there a specific mixing technique for the batter?
Pour the wet ingredients into the dry mixture and stir gently until just combined, being careful not to overmix.
What should I do after pouring the batter into the pan?
Smooth the surface of the batter with a spatula before placing it in the oven.
How long does the bread take to bake?
Bake for approximately 55 minutes.
How can I tell when the bread is finished baking?
The bread is done when a toothpick inserted into the center of the loaf comes out clean.
How long should the bread cool in the pan?
Allow the bread to cool in the loaf pan for about 10 minutes.
Where should the bread finish cooling?
After the initial cooling in the pan, transfer the loaf to a wire rack to cool completely.
Where did this recipe originate?
This recipe was originally featured in 'Real Simple' magazine.
Is this recipe considered vegetarian?
Yes, this recipe is tagged as vegetarian.
What are the serving suggestions for this bread?
It is excellent served warm with a drizzle of olive oil or as a side to soups and salads.
What is the texture of the bread like?
The bread features a tender crumb with a pleasing crunch from the added walnuts.
Can I use vegetable oil instead of olive oil?
While you could, the recipe's distinct flavor profile relies on extra virgin olive oil.
How many servings does this recipe make?
The recipe is intended to produce one loaf of bread.
What categories does this recipe fall into?
It is categorized as a Quick Bread and a Herb Bread.
Does the bread have a strong citrus taste?
No, the lemon zest provides a subtle hint that brightens the other herbal and earthy flavors.
Can I omit the walnuts?
Yes, if you have a nut allergy or prefer a smoother texture, you can omit the walnuts.