Lemon rosemary bread with pecans

Is there any aroma more comforting than the aroma of homemade bread baking? This recipe was originally posted in the December 2001 issue of "Real Simple" magazine, and after making it twice, I fine-tuned it just a bit to suit my own taste.

The first time I made it it was way too sweet and I had used apple juice as a recommended base for the white wine. The second time I made it, I used white grape juice with better results. But still, try a sweet white wine if you have it on hand. It will be my choice for the third time, and Oh yes! there will be a third time, and many more after that!

One of the changes I've made is making a very big difference in how your bread will slice, and quite frankly, how fun (or not!) It will be to eat! I almost never use whole rosemary anymore and as usual subsoil crushed rosemary.

I don't know about you, but my idea of ​​fun doesn't include having your mouth and gums tense with super sharp, needlelike "Sticks"! Owwwie! So I have been using crushed for many years and enjoying it so much more!

I also always painted rosemary on hand. Also a nice choice for other things that require regular rosemary that you need to keep in mind! It adds all the flavor without any of the hard needles or even bits. But for this, as I mentioned, I used crushed with perfect results.

The last thing I changed was to use pecans over walnuts. I suppose I'm not a super fan of walnuts unless they are VERY fresh, still sweet and haven't turned bitter yet. And I don't mean rancid, but just a little bitter, which I usually end up settling for. So pecans have become my basic go-to nut instead of walnuts!

You really want to fall over the heels of this moist, dense, slightly sweet, herby bread with a nice burst of lemon! It bakes up beautiful and would make wonderful gifts too! It would be perfect company to ham or pork, roast lamb or grilled lamb chops, chicken, seafood, soups and chowders, or even as an afternoon snacking bread with a little butter & honey!

I'll give you a reminder next year around Easter time because that would be it quintessence bread for any Easter dinner! And if you bring a bowl, it can't be easier to pack and bring! So I hope you make this easy, fast bread soon! I'll do it third time soon! Enjoy everything and have a beautiful day !! 😀

LEMON ROSEMARY BREAD with PECANS

Makes 1 loaf of bread

2 1/2 cups flour

3/4 cup sugar

1/2 cup finely chopped pecans, or use walnuts

2 tsp. baking soda

2 tsp. dried crushed rosemary

1/4 tsp. salt

foam of a lemon, finely chopped

2 eggs easily beaten

3/4 cup sweet white wine, white grape juice or apple juice

1/2 cup EVOO

DIRECTIONS:

Preheat oven to 350 degrees. Lightly coat a bread pan with butter flavored cooked spray. Stir flour, sugar, pecans, baking powder, rosemary, salt and lemon zest together in low mixing bowl. Whisk eggs, then whisk wine or juice and olive oil in a separate bowl, then stir to dry ingredients. Use a spatula to scrape the bottom and sides and fold it. Pour dough into prepared pan, scraping out all dough with a licking pot, and smooth the surface. Bake for 55 minutes or until a toothpick inserted in the center comes out. My oven took exactly 55. Turn out on a rack to cool, then wrap tightly with plastic wrap and store them on the kitchen table or in the fridge.

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