Lemon, Olive Oil, & Rosemary Loaf BREAD

Lemon, Olive Oil, & Rosemary Loaf

Yield: Serves 6 - 8Prep Time: 15 minsCook Time: 50 mins

Ingredients:
3/4 Cup (3 oz) Spelt or Farro Flour (I used whole grain)
1 1/2 Cups (7.5 oz) All-purpose Flour
3/4 Cup (4 oz) Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3 Large Eggs
1 Cup (240 ml) Olive Oil
3/4 Cup (180 ml) Whole Milk
1 1/2 Teaspoons Finely Chopped Rosemary
Zest from 1 Large Lemon, Finely Chopped
1 Teaspoon Fiori di Sicilia (or Lemon Extract)
Topping:
1/3 Cup Sugar Mixed With 1 Teaspoon Finely Chopped Lemon Zest

Directions:
Preheat oven to 350 degrees F. and lightly grease an 8 x 4 inch loaf pan, then line the width of the pan with parchment paper.
In one bowl, sift together the flours, sugar, baking powder, and salt.
In another bowl, whisk together the eggs until light, then add the oil, milk, rosemary, lemon zest, and extract, and whisk until blended.

Pour the dry ingredients into the wet and stir just until combined.
In a small bowl, rub the sugar with the lemon zest with your fingertips, then sprinkle it on top of the loaf.

Bake for about 50 minutes, or until a cake tester inserted into the center comes out cleanly.
Let the loaf rest for 10 minutes, then gently remove from the pan with the help of the parchment paper, and place on a wire rack to cool completely.
Slice and enjoy!

SHARE

About Ravi