Name: Black Raspberry Rosemary Polenta Bread
Ingredients: 2 cups buttermilk, close to room temperature; 1/2 cup extra virgin olive oil; 4 large eggs, room temperature; 1/3 cup honey; 1/3 cup sugar; 2 cups flour; 1-1/2 cups polenta; 2 tablespoon baking powder; 2 teaspoon salt; 1 teaspoon baking soda; 3/4 cup black raspberries, tossed in a tablespoon of flour; 2 sprigs of rosemary, finely chopped

Ingredients

Units Scale

2 cups buttermilk, close to room temperature
1/2 cup extra virgin olive oil
4 large eggs, room temperature
1/3 cup honey
1/3 cup sugar
2 cups flour
1–1/2 cups polenta
2 tablespoon baking powder
2 teaspoon salt
1 teaspoon baking soda
3/4 cup black raspberries, tossed in a tablespoon of flour
2 sprigs of rosemary, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F and grease a 9×13 pan, then line it with parchment paper.
In a large bowl, whisk together the wet ingredients: buttermilk, olive oil, eggs, honey, and sugar until fully combined.
Next, fold in the flour, polenta, baking powder, baking soda, and salt until a smooth batter forms.
Lastly, gently fold in the black raspberries and rosemary just until evenly dispersed, making sure not to over-mix.
Pour the batter into the prepared pan and bake until golden, for about 25 minutes. Insert a toothpick into the center; no batter should come out on it, ideally just 1-2 crumbs
Let it cool on a wire rack before cutting and enjoying!