Lemon Rosemary Olive Oil Bread

Maybe it is the fact that I have been opening the windows while heating up the kitchen but I’m in the mood to bake some bread. See also the Vermont Cheddar Bread I posted awhile back.  I like this one as it seems to offer a real nice mix of flavors. The cook left out the sugar the first time and it came out on the savory side. So feel free to experiment. And…yes it is healthy. The cook is a nutritionist and lists this recipe in her heart health category.

Ingredients:

3 cups whole wheat flour

1 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

1 cup toasted almonds or pine nuts, divided

3 eggs

1 cup extra virgin olive oil

1 cup plus 2 Tbsp. sugar, divided (optional, if you want a dinner/non sweet bread then, omit some)

2 cups lemon yogurt

1/4 cup fresh lemon juice (or the juice of 2-3 large lemons)

1 Tbsp. grated lemon rind

1 Tbsp. dried rosemary, crushed

1 tsp. dried thyme

Directions:

1. Preheat oven to 325 degrees. 2. Sift together the flour, salt, soda, and baking powder in a medium bowl. Stir in 3/4 cup of the nuts. 3. Beat the eggs in a large bowl. Add the olive oil and sugar and beat until fluffy. Stir in the yogurt, then the lemon juice, lemon rind, rosemary, and thyme. Stir in the dry ingredients, just until moistened. 4. Pour batter in 9 inch loaf pan. Sprinkle the remaining nuts over the top of the batter. Sprinkle each loaf with 1 tbsp. sugar. Bake for 1 hour. *Recipe changed from Colavita’s website

From:  http://www.nicolesnutrition.com/

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