Let’s Make A Rosemary Chocolate Chip Loaf
Blanch and shock a sprig of rosemary in boiling water 45 secs, then ice bath for 15 secs. Repeat 2X.
1
Cream butter and sugar together in the bowl of a stand mixer until pale and fluffy.
2
Add room temp eggs one at a time, beating until emulsified and scraping down the bowl between each.
3
Add a third of the dry ingredients. Beat well, then scrape down the bowl again.
4
Add half of the buttermilk. Beat well and scrape down the bowl again.
5
Alternate adding remaining flour and buttermilk, scraping down bowl between each.
6
Stir in minced rosemary and mini chocolate chips tossed with 1-2 TBSP flour.
7
Transfer to greased pan & bake at 350F for 50-60 mins or until a knife inserted comes out clean.
8