I start my new job on Monday. Since last night was date night and I wasn’t going to be cooking dinner, I decided to make a little something to share with my coworkers at the place I’m leaving today. Let me just say that I might have to reconsider this whole “not baking” thing. This was really, really good. Thanks, Dorie.
i recently baked an olive oil rosemary bread – a batali recipe
so easy. i’m sharing with ya… this weekend i am making a chorizo pistachio bread to bring to shower…
Olive Oil and Fresh Rosemary Cake: (The Babbo Cookbook, Mario Batali)
4 eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
Preheat oven to 325 degrees. Spray a 10-inch loaf pan with cooking spray and set aside. In a bowl of an electric mixer, use the whip attachment to beat eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil. Using a spatula, gently fold the rosemary into the batter. In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Bake for 45-50 minutes, rotating the pan halfway through for even coloring. The cake is done when it is golden brown and springs back when touched. Also you know it’s done when you do the toothpick trick. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.
baking loaves like this barely counts as baking – and they always come out so good. like it’s really hard to mess up banana bread, etc…
Hello!
I love your pictures…
Out of curiousity, what camera do you use?
Claudia – that sounds fantastic, thank you!
Allison – Thanks! I use a Sony Cyber-shot DSC-H2.
Wonderful new website!!! Looks just lovely…as does this.
I requested cottage pie and sticky toffee pudding for my birthday dinner a few weeks ago, and my boyfriend was in a state of PANIC over the thought of baking. Well, he did it and it was amazing and I deemed it the best birthday cake I’ve ever had. Ever since then, he has been ALL about it and is planning for some serious fall baking.
I made this bread Friday night and this morning I made a little “sandwich” with rasberry jam to bring to work–yum!