I prefer to bake bread and rolls rather then use store bought. I generally always have the ingredients for both on hand. I either use recipes for my bread machine (especially pizza dough) or recipes like this one that are made with a mixer without any kneading or rest. This recipe is for one loaf.
- 4 eggs
- 3/4 cup sugar
- 2/3 cup extra virgin olive oil
- 2 tablespoons finely chopped fresh rosemary
- 1 1/2 cups unbleached all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- Preheat oven to 325
- Prepare a 10 inch loaf pan with cooking spray
- In electric mixer, whip eggs for 30 seconds
- Add the sugar and continue to whip till foamy
- Drizzle in olive oil
- Using a spatula, gently fold in the chopped rosemary
- In a separate bowl, whisk together the flour, baking powder, and salt
- With mixer on low, add dry ingredients in two parts
- Pour into prepared pan
- Top with more rosemary (unchopped but stripped from the stem)
- Bake for 45-50 minutes, rotating the pan halfway
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This came out more like a quick bread. Great flavor but was more of the texture of corn bread. Still went very well with my soup so not complaining. Was just expect more of a french bread-type texture. Did I not whip the egg mixture long enough? It says until foamy but does not specify stiff peaks or anything so I did not go that long.
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