Strawberry Rosemary Bread
Fresh Strawberry Rosemary / Basil Infused Olive Oil Bread Recipe
-3 cups all-purpose flour
-1/2 cup Sonoma Farm Rosemary / Basil Infused Olive Oil
-1 1/2 cups granulated sugar
-1 teaspoon baking soda
-7 ounces plain Greek-style yogurt
-3 eggs, brought to room temperature
-3 tablespoons heavy cream
-1 teaspoon vanilla extract
-12 ounces fresh, chopped strawberries
Preheat the oven to 350F and prepare a 9-inch by 5-inch loaf pan with a light coating of vegetable oil spray.
In a large bowl, stir the flour, sugar, and baking soda together. In a separate bowl, lightly beat the yogurt, eggs, rosemary / basil infused olive oil, cream, and vanilla together until the mixture is smooth. Add the wet ingredients to the dry ingredients and stir until the batter is nearly smooth with only a few, small lumps remaining. Gently fold the chopped basil and fresh strawberries into the batter.
Spoon the strawberry-basil batter into the prepared loaf pan and bake it for 45 to 55 minutes, until it tests done in the center. Allow the bread to cool in the pan for 15 minutes before loosening the sides and transferring it to a wire rack to continue cooling.