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Olive Oil Bread
My dad visited over the weekend for Labor Day and we made a Baked Ziti for Saturday night with a simple green salad. I paired the dish with an olive oil bread. It reminded me of Chef Michael Chiarello’s Olive Oil Cake.
The recipe is quite simple and I used part whole wheat pastry flour and part all purpose flour. I've started to introduce some healthier flour choices to my recipes and I've found that whole wheat pastry flour has much of the fiber and protein of the healthier flour choices without sacrificing texture and flavor. That said--this isn't a bread in the traditional sense of the word. It's quite dense and similar to the texture of a cornbread. It's great with some honey butter.
INGREDIENTS
| 4 | local eggs |
| ¾ cup | sugar |
| 2/3 | extra virgin olive oil |
| 3/4 cup | whole wheat pastry flour |
| 3/4 cup | unbleached all-purpose flour |
| 1 tbsp | baking powder |
| ½ tsp | kosher salt |
PREPARATION:
Method
- Preheat the oven to 325 degrees.
- In the bowl of an electric mixer, beat eggs for 30 seconds. Add sugar and continue to beat until the mixture is foamy and pale in color.
- Gradually add in olive oil with the mixer going.
- In a separate bowl, combine the dry ingredients with a whisk. Combine the wet and dry ingredients carefully and don't over mix.
- Bake for 45 minutes and take out when a toothpick comes out clean.
- Let cool on a wire rake. Serve with honey butter or cream cheese.
Adapted from a recipe in the September 2010 issue of Yoga Journal.
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