Ingredients for Rosemary Snack Bread
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How to Make Rosemary Snack Bread
- Preheat your oven to 350°F (175°C).
- Grease and flour a standard-size (9x5 inch) loaf pan.
- In a medium bowl, whisk together 2 large eggs, 1/4 cup dry white wine, and 2 tablespoons olive oil.
- In a large bowl, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 cup granulated sugar, 2 tablespoons chopped fresh rosemary, and 1/2 cup milk.
- Gently pour the wet ingredients (eggs, wine, and oil) into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is a rich golden brown.
- Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
- Slice into thick slices and serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
614g
Fat
109g
Carbs
132g
