Herb and Olive Oil Loaf
Barb N served this tasty loaf at our Bringing Herbs Inside for the Winter herbal display table
at Missouri Botanical Garden
on September 30, 2017.
1 T butter
3 yellow onions, chopped
4 large eggs
½ c extra virgin olive oil
¾ c milk
2¼ c all purpose flour
¼ c fine corn meal
1 T fresh thyme, chopped
1 T fresh rosemary, chopped
1 T fresh sage, chopped
2¼ t baking powder
1 t salt
⅓ t ground pepper
Cook onions in butter until golden and caramelized.
Set aside. (This step can be done a day ahead and onions refrigerated).
When ready to bake, preheat oven to 350 degrees.
Butter and flour a 9 by 5 loaf pan.
Put eggs in mixer and beat on high while drizzling in olive oil until all mixed in.
Add milk and beat on medium speed.
By hand, in another bowl, mix flour, corn meal, herbs, baking powder, salt, and pepper.
Turn the mixer to low and slowly add flour mixture to egg mixture.
Mix until combined.
Fold in caramelized onions.
Pour into prepared pan.
Bake until wooden toothpick inserted in center, comes out clean, about 50 to 55 minutes.
Let cool in pan for a few minutes.
Remove from pan and cool on rack.
Delicious!