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Monday, September 19, 2011

Rosemary Olive Oil Bread - vegan



Last week in the Seattle area, it turned to fall. Cool and cloudy, with that indescribable fall feeling in the air. When I wasn't grumbling about Google, I was craving hearty, carb-loaded edibles. I wanted soft sweaters with hoods, warm socks, and blankets on the couch. I made risotto, breakfasted on burritos, and invested in some new galoshes.


For a friend's birthday on Friday, I attended a Chocolate Party. Every single dish had chocolate in it. There was salad with chocolate vinaigrette, white chocolate mashed potatoes, chicken mole, lava cakes, and homemade rocky road ice cream. Amazing. (also: why have I never thought of a Chocolate Birthday Party?!) I even saw chocolate wine, and I bet there was a chocolate stout or two. It was the perfect way to end the week, and it sent me straight into hibernation when I got home.

On Sunday, I wanted to bake and decided on this Rosemary Olive Oil bread. I've made it before successfully with Orange Peach Mango juice and lime zest. What I really wanted to make was some cranberry bread, but there aren't fresh cranberries available in grocery stores yet (the nice produce guy told me end-of-October). So it seems it's not really fall after all.

Rosemary Olive Oil Bread - Vegan
cooking spray
3/4 C juice (apple or orange. I used lemonade)
1/2 C extra virgin olive oil
2 Tbsp apple cider or white vinegar
2 C flour
1/2 C white whole wheat flour
3/4 C sugar
2 tsp baking powder
2 tsp baking soda
2 tsp dried rosemary
1/4 tsp salt
zest of 1 orange (or lemon)

Preheat your oven to 350F. Lightly grease & flour your loaf pan (mine is 10x5. 9x5 is also common).

Measure the juice into a liquid measuring cup. Add the olive oil (that brings you to the 1 1/4 C line) and vinegar.

In a medium or large bowl, stir together flours, sugar, baking powder, baking soda, rosemary, salt, and zest. Stir in the liquid mixture, adding a splash or two of addition juice if necessary. Turn into prepared baking pan, smooth top. Bake for 50-55 minutes, or until a skewer inserted in the middle comes out clean (*when cookbooks and bloggers say this, it really means "until skewer inserted in the middle comes out without any uncooked batter stuck to it").

Remove pan and allow to cool. To speed cooling, you can remove the bread from the pan once it's cool enough to handle and allow it to finish cooling on a wire rack.

Notes:
Any juice will work. You can also use a sweet white wine, and I don't see why any variety of milk wouldn't work.

You probably don't have to flour the pan, but since this was the first time I used this shiny new loaf pan and didn't want to chance it.

You can use all-purpose flour for the entire 2 1/2 C if you'd like. I just like to sneak in whole wheat when I can.

Whenever I'm zesting an orange or lemon, I am OCD about using organic fruit. I also wash it thoroughly prior to zesting.


4 comments:

  1. This looks awesome! i also like the word "gollashes"even if I can't spell it. I am going to make this bread- It's cold in Southern CA today too.

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  2. agreed. it's more playful than "rain boots"!

    I bet you're even going to use rosemary you grew! I'm positive it will taste better :)

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  3. Can I sub all of the flour for a gluten free all purpose flour? Also, have you tried adding tomatoes to this bread? Does it change the recipe at all or the texture? Thank you.

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    Replies
    1. hi! I'm not sure, I haven't tried it. My guess is that if you have a mild-flavored blend you've used successfully before, it should work. Will you let me know what happens?

      I have not tried it with tomatoes, but it sounds like a delicious idea. I'm sure it would work. Here's a quick bread that uses them. Maybe you can take their recipe into account when you make yours? http://www.thekitchn.com/how-to-make-buttermilk-quick-bread-with-10-different-variations-164621

      Happy baking!

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