Rustic Tuscan Herb Bread
Hearty, dense, chewy with a crisp crust that calls out to be served warm with a good pat of butter! The sage and rosemary are lovely and we sure enjoyed it with steaming bowls of homemade chicken noodle soup! Pre heat oven to 350 degrees. Grease a 9 x 5 inch loaf pan
Servings Prep Time
8Servings 15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Servings Prep Time
8Servings 15Minutes
Cook Time Passive Time
45Minutes 15Minutes
Ingredients
Instructions
  1. Chop the sage leaves and mince the rosemary
  2. In a large bowl combine the AP flour, whole wheat flour, cornmeal, sage, rosemary, baking powder, salt and pepper.
  3. In a separate bowl, stir together the egg, olive oil, milk and wine.
  4. Using a spatula, stir the wet ingredients into the dry ingredients just until combined. Don’t over stir.
  5. Spoon the batter into a well greased 9 x 5 inch loaf pan. Bake at 350 degrees for 45 minutes or until a skewer inserted in the middle comes out clean.
  6. Remove from the oven and let rest for 5 minutes, then turn out onto a wire rack to cool.
  7. Serve warm with lots of butter and a bowl of hot hearty soup.
  8. Thanks for stopping by today friends! I appreciate your support and friendship. I hope you all enjoy this first day of November as we all start settling in for Fall and Winter. Stop by my website and leave me a comment. I do enjoy hearing from you all: www.thejourneygirl.com Journey on! Hugs and much love from me, Karen, TJG

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