Friday, 29 January 2010

Olive Oil and Fresh Rosemary Loaf

Adapted from Mario Batali's Babbo cookbook, this loaf is "a quintessential Italian afternoon snack." It's slighltly spongy and has just the right amount of sugar. It would also tastes great with a rosemary lemon glaze, which I've included.

4 eggs
3/4 cup granulated sugar
2/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary leaves
1 1/2 cup APFlour
1 tablespoon baking powder
1/2 teaspoon kosher salt

Preheat oven to 325F. Butter 10-inch loaf pan.
Beat eggs for 30 seconds (using mixer's whip attachment), then add sugar and beat till foamy and pale in color. With mixer running, slowly drizzle olive oil. Use spatula to gently fold rosemary into batter.
In a separate bowl, whisk dry ingredients and gradually add to mixture on low speed. Pour batter into prepared pan and bake for 45-50 minutes until golden brown, springs back when touched and a skewer inserted in the centre comes out clean.
Cool briefly before serving, as it is best eaten hot and fresh.

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