This looked good so I thought I would share it with you. Have a slice ;)
* Exported from MasterCook *
Lemon Rosemary Tea Loaf
Recipe By : Bertolli
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Bread-Bakers Mailing List
Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C All-Purpose Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Tsp Grated Lemon Rind
2 Tsp Minced Dried Rosemary -- Or
Fresh Rosemary, Strip From Stems & Mince
1/3 C Bertolli Extra Light Olive Oil
1 C Granulated Sugar
3/4 C Confectioner's Sugar -- Sifted
2 Lg Eggs
3/4 C Lowfat Buttermilk
2 Tbsp Fresh Lemon Juice -- To 3 Tbsp
Preheat oven to 325F. Lightly oil a 9 x 5" loaf pan.
Combine flour, baking powder, lemon zest, rosemary and salt in a med bowl;
stir to blend.
In a large bowl or electric mixer, beat the oil and sugar until well
blended. Add the eggs one at a time, beating well after each addition
until mixture is a pale yellow.
Add 1/3 of flour mixture to egg mixture. Add half of buttermilk, stir to
blend. Add 1/3 more of flour mixture; stir to blend. Add remaining
buttermilk; stir to blend. Add remaining flour and stir to blend.
Spread mixture in prepared pan. Bake until bread is golden and sides begin
to pull away from pan, 50 - 55 min.
Glaze:
In a med bowl stir confectioners sugar and lemon juice until smooth; spread
on the warm loaf. Cool thoroughly. Use a knife to loosen sides of bread
from pan and turn out. Serve in slices.
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Nutr. Assoc. : 0 0 0 0 3152 0 986 0 0 0 0 0