I’ve been reading the blog 101 Cookbooks for a number of years and the blogger behind it all, Heidi Swanson, never ceases to amaze me. She tends to cook and blog about whole, seasonal foods and I usually find her recipes to be pretty unique. The foods she prepares often are interesting combinations which produce amazing results. Just the other day, Heidi posted about this rosemary, chocolate and olive oil bread and I knew it was in my future. I figured that since I had almost of full bottle of the mandarin orange Nudo olive oil, that would be a great compliment to this bread (especially since orange flavors and chocolate go together like a dream). Here’s the dilly:
3/4 cup spelt flour
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup olive oil (you can use a flavored one if you’d like, I used mandarin orange)
3/4 cup whole milk (love the small milk chug idea…I mean, who drinks whole milk?! Thanks We are Not Martha!) 1 1/2 tablespoons fresh rosemary, finely chopped
5 ounces bittersweet chocolate (70% cacao), chopped into 1/2-inch pieces
2 tablespoons sugar for top crunch
First, mix all the dry ingredients together in a bowl. Then in a separate bowl, mix the wet ingredients.
Then take your lovely fresh rosemary (thanks Jenna for the beautiful rosemary plant!!) and give that a fine chop.
Then do the same to the chocolate. The recipe calls for bittersweet chocolate bars (as opposed to chips…not sure why, but I do as I’m told). I got Newman’s Own chocolate bars. My only reason is because Paul Newman was a stud muffin
Mix the rosemary and chocolate in with the wet ingredients, then combined the wet and dry together. Once combined, pour the batter into a greased loaf pan.
I sprinkled a little bit of sugar on top for good measure, and of course a crunchy topping! Pop it into a 350 degree oven for 40 minutes, test for doneness and then put it under a high broiler until the top is nice and crispy.
40 minutes and a burrito for dinner later…
Success! This bread was really delicious because the flavors worked really well together. If you just go outside of your comfort zone with food sometimes, you might just discover a flavor you didn’t know you liked. Mixing sweet with savory is such a fabulous thing, and I love how it’s coming into vogue. And by the by, you don’t have to be a great baker to make this bread…and this is coming from the girl who refuses to measure because her head might explode.
Enjoy your Memorial Day weekend, everyone! I’m sure Eliz and I will have lots to share once we come back from the Cape!