Rosemary Chocolate Bread
Author: Adapted from Good to the Grain | 101 Cookbooks
- 1/2 cup whole wheat flour
- 1/4 cup rice flour
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 3 eggs
- 1 cup olive oil
- 3/4 cup milk
- 2 tablespoons chopped fresh rosemary
- 140 grams (5 oz) bittersweet chocolate chips
- Preheat oven to 350F. Grease and flour your loaf tin.
- In a large bowl combine the flours, sugar, baking powder, salt and coriander. Set aside.
- In a separate bowl or measuring, whisk the eggs thoroughly. Add the olive oil and whisk until incorporated.
- Add the milk and rosemary and mix again just to blend.
- Pour the wet ingredients over the dry, stirring gently to combine.
- Stir in the chocolate chips until evenly distributed.
- Bake for 20-25 minutes, or until a skewer inserted in the middle of the loaf comes out clean.
- Cool for 10 minutes and serve warm
Recipe by Baker Street at https://bakerstreet.tv/2011/11/rosemary-chocolate-chip-bread/
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