Rosemary Lemon Olive Oil Tea Bread Recipes

ROSEMARY LEMON BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a large bread pan and set aside.
• Whisk together flour, salt, baking powder together in a bowl. In a separate bowl mix eggs, sugar, zest of the whole lemon, rosemary, and olive oil until combined. Add the dry ingredients and the milk, and stir until just combined. Pour batter into the bread pan.
• Thinly slice the lemon, remove seeds, and place on top of the batter. Sprinkle the last tablespoon of sugar evenly on top of the lemons.
• Place loaf pan in the oven and bake for 70 minutes or until a toothpick comes out clean in the center. After cooling, dust lightly with powdered sugar. Cut and serve with a sharp serrated knife.

ROSEMARY, LEMON & OLIVE OIL TEA BREAD

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the sugar. Whisk together the eggs, milk, and olive oil, and then add them to the flour mix, just stirring until combined. Add the lemon zest and rosemary to the batter and mix in.
• Butter a 9X5 loaf pan (the instructions said to flour it but I forgot and it was fine). Transfer the batter into the pan and smooth the surface. Sprinkle the top with pine nuts. Bake for 55 minutes, or until a thin skewer inserted in the center comes out mostly clean. Let cool for a few minutes. Unmold and cool on a rack.

LEMON ROSEMARY BREAD

Steps:

• 1. Place the flours, zest, rosemary, salt and yeast in the bowl of a heavy duty stand mixer.
• 2. Whisk the dry ingredients thoroughly to mix the flours and distribute the zest, rosemary, yeast and salt.
• 3. Combine the water, cider and olive oil and add to the dry ingredients.
• 4. Use the flat paddle of the stand mixer to combine the ingredients. Remove the paddle and let the ingredients "autolyze" for 20 to 30 minutes. This allows the flours to hydrate and the gluten to start to develop.
• 5. Using the dough hook, knead the dough on medium low speed for 12 minutes. Remove the dough hook.
• 6. At this point, you will have a quite sticky dough. Allow it to rise in the mixing bowl (covered) until it has tripled in size, about 1 1/2 hours.
• 7. Carefully scrape the dough from the bowl onto a well-floured counter. Shape it gently into a loaf shape by gently pulling the sides under the bottom.
• 8. Since this is a fairly slack dough, it will need some support to maintain its shape. Choose a pan to bake it in depending on the final shape you desire. An oval gratin or fish pan works well. Butter the pan and line the bottom with parchment paper to prevent the bread from sticking.
• 9. Allow the bread to at least double in size again in the baking pan, about 30 minutes.
• 10. Preheat the oven to 450F and bake the bread for 45 minutes. Turn the oven off. Remove the bread from the pan, set it on the oven shelf, allowing the bread to sit in the cooling oven for another 15 minutes.
• 11. Cool the bread on a rack.

ROSEMARY OLIVE OIL BREAD

Steps:

• 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.