Hi guys. Let’s just pretend that I didn’t stop blogging for the past 6 months.
I’m back. And I’m eating focaccia bread. You can eat it too if you use this recipe. I found it on Noble Pig.
Making my own focaccia bread is on the bucket list I wrote for myself at the beginning of this summer. So that is exactly what I did today. And ooooh man was it delicious. My favorite part of the recipe was poking my fingers all over it.
And if the 1 cup of olive oil in the recipe is not enough for you, take a dip in this oil. Marc and I celebrated our 1 year wedding anniversary in Monterey and Carmel last week and indulged in one of the most amazing meals at Piatti. The dipping oil that they brought to the table for our bread knocked my socks off. So today, I looked up a copy cat recipe for it. I used dried parsley because I didn’t have fresh on hand and it turned out delish.
I served this along side polenta and roasted veggies.
Carrot Nut Bread is wonderful because it tastes very similar to carrot cake, but you don’t feel as guilty eating it. Carrot Nut Bread doesn’t have the word “cake” in the title and it’s not smothered in cream cheese frosting. You can actually taste and enjoy the flavors of the carrot, nutmeg and cinnamon.
I adapted this recipe slightly from the Joy of Cooking recipe to include nutmeg, slightly more cinnamon and contain less sugar. I recommend using a food processor to grate the carrots.
Carrot Nut Bread Recipe
Preheat the oven to 350. Grease a 9 x 5- inch loaf pan.
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Blend well in a large bowl:
1/2 cup sugar
2 large eggs, beaten
1/2 cup vegetable oil
1 tsp. vanilla
1/2 tsp. salt
Stir in the dry ingredients. Blend with a few swift strokes:
1 1/2 cups grated carrots
1 1/2 cups walnuts
Scrape the batter into the greased pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes. Cool in the pan on a rack for 10 minutes before unmolding to cool completely on the rack.