There is so much to say, and have been so many blog entries and essays started and stopped during a hectic time that I’m going to let my photos do the telling for now. I baked a lot during the past two months and revisited two favorite bread recipes I hadn’t made in over ten years; the quick bread being amazingly easy yet sophisticated. Scabby decided to gobble the top off one of the raisin breads (did you know raisins are toxic to dogs and can cause renal failure?) but I’ll save that story for another day. We intervened and he’s just fine now. Pregnancy has me craving and eating more bread than I usually eat, usually being hardly any… This week’s craze? Toast with ghee and thick orange marmalade topped with thinly sliced extra sharp cheddar. I will post the orange cardamom bread soon: the recipe comes from a dear family friend and is no where online to be found! Also hard to find: bread pails/buckets or recipes for them. What an amazing low tech contraption to make turning out ten loaves at a time a cinch!
Rosemary-Olive Oil Bread
- 2 1/2 cups all-purpose flour
(I use einkorn or sprouted spelt flour)
- 3/4 cup sugar (I use coconut sugar)
- 1/2 cup chopped walnuts
- 2 teaspoons baking powder
- 2 teaspoons dried rosemary (I have used fresh as well)
- 1/4 teaspoon salt
- grated zest of one lemon (1 tablespoon)
- 2 eggs lightly beaten
- 3/4 cup sweet white wine or apple juice or cider (I like using half of each)
- 1/2 cup extra virgin olive oil
- Heat oven to 350° F. Lightly coat loaf pan with butter.
- In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest.
- In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients.
- Transfer the batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean.