One of my favorite things to bake is Rosemary Olive Oil Bread. I’ve been making it for a while and it never fails, and I mean never! It’s perfect because it has just enough sweetness to it, but it’s not over-the-top.
Bread as Easy as Pie
Sometimes people (like me) get intimidated when they see a bread recipe, but this one will be great for your confidence level – it’s so easy to make and turns out just right, every time. My dad was a baker and made lots of dessert rolls like sticky buns and doughnuts and other pastries, along with loaves and rolls of Italian bread every week. I would classify Rosemary Olive Oil Bread somewhere in between the pastries and the bread loaves. It’s a little sweet, a little crusty on the outside but still soft within, and the nuts give it some added texture. Rosemary is one of my favorite herbs and I use it in just about everything I cook (or so it seems). I don’t really get to use it a lot for baking, but whenever I find an opportunity, I take it! The olive oil helps keep the bread soft and moist and the lemon gives it just the right flavor.
I’ve never baked a bad batch of this bread, and have since moved on to baking bread that’s a little more complicated (closer to what dad made, but still far from being perfected).
Delicious No Matter How You Slice It
Is it dessert? Is it a hearty bread? It’s definitely closer to a dessert bread, but I like to eat it in the morning with a little cream cheese spread on top. Adding the cream cheese makes it a bit more decadent, if you’re into that sort of thing, which I am!
Recipe for Rosemary Olive Oil Bread:
Makes 1 loaf
- 2-1/2 cups of all-purpose flour
- 3/4 cups sugar
- 1/2 cup chopped walnuts
- 2 teaspoons baking powder
- 2 teaspoons dried rosemary
- 1/4 teaspoon salt
- Grated zest of 1 lemon
- 2 eggs, lightly beaten
- 3/4 cups sweet white wine or apple juice
- 1/2 cup extra-virgin olive oil
- Nonstick cooking spray
- Heat the oven to 350 degrees F.
- Lightly coat a loaf pan with nonstick cooking spray
- In a bowl, stir the flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest.
- In another bowl, blend the eggs, wine and olive oil. Stir in the dry ingredients. Transfer the batter into a the loaf pan and smooth out the surface.
- Bake for 55 minutes or until a skewer or knife inserted into the center comes out clean.