rosemary and walnut olive oil bread

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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.


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



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

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

  3. Great recipe Sam. Will give it a try. Where do you get the paper liners that fit a bread tin?

  4. Thanks Paula, its just so easy and all by hand.

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

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

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

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

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

  10. What a wonderful and easy recipe!! I love your styling (as always)!

  11. hello can we replace apple juice by soy milk or some other liquid?

  12. HI and I’m sure you can although I have not tested it with anything other than apple juice

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