rosemary and walnut olive oil bread

I made this bread for the first time about 7 years ago and instantly fell in love with it although found it confusing, as it was neither a totally sweet loaf nor a savoury one.

So I tweaked it to get to a place where it is now a bread you would comfortably serve as part of a lunch vs part of a tea, but has a slight sweet angle which I find very appealing.  I am South African after all, and the lines between the two can often get a bit blurry in our traditional cuisine.

This is ridiculously easy to make, and goes down as one of  my all time favourite bread recipes.

What you need to make this: (1 x loaf)

  • 2 1/2 cups cake flour
  • 1/4 cup sugar
  • 1/2 – 3/4 cups roughly chopped walnuts
  • 2 tsp baking powder
  • 3 tsp of chopped dried rosemary
  • 1/4 tsp salt
  • grated zest of a lemon (optional)
  • 2 eggs lightly beaten
  • 3/4 cup of apple juice
  • 1/2 cup extra-virgin olive oil

How to make this:

  • Pre heat the oven to 180 degrees c (350 F)
  • sift the flour, baking powder and salt into a bowl
  • add the rosemary, lemon zest and walnuts
  • in a separate jug, mix all the wet ingredients (oil, apple juice and eggs)
  • pour the wet mixture into the dry and sir until a thick batter is formed
  • empty this into a greased or lined loaf pan (I always prefer to line the tin when making bread) and bake for 55 minutes until golden brown and when a sharp knife is pierced through the middle it comes out clean

Seriously this is how easy it is, all mixed by hand in a matter of minutes.

Enjoy!

as with all bread, best served whilst still warm from the oven with lots of butter

 

 

13 Comments

  1. Hot out the oven with lashings of butter – yes please!

  2. Love how your photography is coming along. Making me hungry!!

  3. Sam

    Hi Brian, I have seen them at the Baking Tin in Ottery, but I just buy rolls of paper and cut 2 strips.
    Sam

  4. I have lots of fresh rosemary growing. Suggestions on how much fresh instead of 3 tsp dried?

  5. Sam

    Hi Natasha, I have only ever used dried rosemary, but if you finely chop I image about 2 teaspoons would work well.
    Sam

  6. We made this for lunch on Saturday. It was a wonderful mix of flavours. Thanks 🙂

  7. Sam

    Yay Craig! I’m so glad you enjoyed. It is a bit different, but I love it. :-). Have a lovely day.
    Sam

  8. Pingback: My food highlights for 2011 | Drizzle and Dip

Leave a Reply