Potato Lemon Loaf with Rosemary

by - April 15, 2015


Preparation time: 15 minutes
Baking time: 40 ~ 45 minutes
Serves 8

Ingredients for Topping:
2 tbsp finely grated lemon zest
2 tbsp fresh rosemary
2 tbsp pine nuts

Wet Ingredients:
1 cup / 250 ml buttermilk 
1 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp red chili paste or chili flakes(use it in dry ingredients) to taste
1 tbsp freshly grated parmesan cheese  

Dry Ingredients:
2 cups / 300 grams all purpose flour + 1 tbsp extra flour
2 tsp baking powder
3/4 tsp salt or to taste
1 cup / 150 grams grated potato or parsnip

Potato Lemon Loaf with Rosemary


Method:
Preparation
1. Preheat oven to 375 F / 190 C. Grease 9 X 5 inch loaf pan. ( I halved the recipe and used mini loaf pan).

2. Combine the lemon zest, rosemary, and pine nuts in a bow. Mix all dry ingredients in a separate  bowl.
Potato Lemon Loaf with Rosemary

Potato Lemon Loaf with Rosemary

3. Whisk the wet ingredients in a small bowl. Pour in to the dry ingredients and mix to form a soft sticky dough.

Potato Lemon Loaf with Rosemary

Potato Lemon Loaf with Rosemary

Potato Lemon Loaf with Rosemary

4. Fill the greased pan with half of the dough and gently press evenly.  Sprinkle with half the pine nut mixture. Press remaining dough above the sprinkle mixture and spread evenly. Top the remaining pine nut mixture with extra flour.

Baking:

Potato Lemon Loaf with Rosemary

5. Bake the loaf at preheated oven for 40~ 45 minutes, until golden brown. Serve warm along with bowl of soup.

Potato Lemon Loaf with Rosemary


Potato Lemon Loaf with Rosemary

Preparation time: 15 minutes
Baking time: 40 ~ 45 minutes
Serves 8

Ingredients for Topping:
2 tbsp finely grated lemon zest
2 tbsp fresh rosemary
2 tbsp pine nuts

Wet Ingredients:
1 cup / 250 ml buttermilk 
1 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp red chili paste or chili flakes(use it in dry ingredients) to taste
1 tbsp freshly grated parmesan cheese  

Dry Ingredients:
2 cups / 300 grams all purpose flour + 1 tbsp extra flour
2 tsp baking powder
3/4 tsp salt or to taste
1 cup / 150 grams grated potato or parsnip

Method:
Preparation
1. Preheat oven to 375 F / 190 C. Grease 9 X 5 inch loaf pan. ( I halved the recipe and used mini loaf pan).
2. Combine the lemon zest, rosemary, and pine nuts in a bow. Mix all dry ingredients in a separate  bowl.
3. Whisk the wet ingredients in a small bowl. Pour in to the dry ingredients and mix to form a soft sticky dough.
4. Fill the greased pan with half of the dough and gently press evenly.  Sprinkle with half the pine nut mixture. Press remaining dough above the sprinkle mixture and spread evenly. Top the remaining pine nut mixture with extra flour.

Baking:
5. Bake the loaf at preheated oven for 40~ 45 minutes, until golden brown. Serve warm along with bowl of soup.
     
Original recipe from Baking  www. sarasyummybites.com




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17 comments

  1. That must be one soft and flavorful bread.

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  2. Looks like a flavorful loaf

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  3. Nice attempt at baking the flavorful loaf. Interesting technique.

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  4. That is so awesome.. What great combination -potato,chili,rosemary!!!!

    So drooling here

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  5. how beautiful is this ...bookmarking

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  6. Oh wow the loaf looks so good, sounds so flavorful. Bookmarking!

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  7. This quick bread looks amazing. Such a colourful treat..

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  8. Love the addition of herbs in bread.

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  9. Omg, quite a beautiful loaf, such an aromatic loaf..loving it.

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  10. Such a beautiful bread!! that is whole lot of goodness in it!! Loving it totally!! :)

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  11. The loaf looks so good! Must have tasted great too...

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  12. Very beautiful looking bread!!

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  13. That is one super flavorful and delicious looking loaf.

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  14. What a beautiful spicy loaf. Looks so inviting...

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  15. What a flavorful bread! Looks very inviting.

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  16. wow!!!the loaf looks awesome

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