Monday, Jun 25, 2018
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Grape and Lemon-Rosemary Tea Bread

2 1/2 cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons lemon zest

1/2 teaspoon finely chopped fresh rosemary

1 egg, beaten

1 cup low-fat vanilla yogurt

1/2 cup extra virgin olive oil

2 cups black or red seedless grapes, sliced

Grease two 4 -by-8 -inch loaf pans. Preheat oven to 350 degrees.

In a mixing bowl, combine flour, sugar, baking powder, lemon zest, and rosemary. Mix well. Add the egg, yogurt, and olive oil and blend until moistened but not smooth.

The dough will be quite thick. Add the grapes and fold until fruit is evenly distributed. Divide the batter evenly into the pans and smooth into the corners. Bake 40 to 50 minutes or until tops are a dark, golden brown and a wooden pick inserted near the center comes out clean. Cool 10 minutes. Turn out onto a wire rack and cool completely before slicing.

Wrap and freeze if desired.

Yield: 2 loaves; 15 slices per loaf

Source: Adapted from California Table Grape Commission

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