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
In a large bowl combine the AP flour, whole wheat flour, cornmeal, sage, rosemary, baking powder, salt and pepper.
In a separate bowl, stir together the egg, olive oil, milk and wine.
Using a spatula, stir the wet ingredients into the dry ingredients just until combined. Don’t over stir.
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.
Remove from the oven and let rest for 5 minutes, then turn out onto a wire rack to cool.
Serve warm with lots of butter and a bowl of hot hearty soup.
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