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.