1 1/3cupall-purpose flouryou can use wheat flour is desired
6datespitted and chopped
1/2-3/4teaspoonground cardamomuse if desired and season to taste
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Preheat the oven to 325 degrees F. In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again. Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
Lightly oil a non-stick a 5 3/4 x 3 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
Bake in the 325 degrees F heated-oven for 55 minutes. Test by inserting a tooth pick into the middle of the banana walnut bread, it should come out clean.
Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!
7tablespoonsCalivirgin Guilty Garlic olive oilreserve 1 for coating the pan
3/4cupmashed potatoes(can be left-overs or fresh frozen mashed)
3/4cuphot water100 degrees
16tablespoonsCalivirgin Guilty Garlic olive oil
1cupParmesan cheesegrated finely
1cupsharp cheddar cheesegrated
1 1/2teaspoonsblack pepper
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Start this bread the evening before serving. Measure and place in the bowl of an electric mixer fitted with a bread hook, the flour, ½ cup of the Parmesan cheese, brown sugar, garlic powder, Yeast, and salt. In a separate bowl, place the Calivirgin Guilty Garlic Oil, the mashed potatoes, Water, and egg plus the Yolk. Blend together. With the mixer running slowly, incorporate the liquid in to the dry ingredients. Increase the speed and mix until the bread dough comes together.
Turn bread dough out onto a very lightly floured surface and knead until bread is smooth. Turn dough into a greased bowl, cover with plastic wrap and let rest at room temperature for an about an hour. Punch the dough down and then place back in the bowl and refrigerate overnight.
In the morning, remove the bread from the refrigerator, and let come to room temperature for about an hour. In a covered oven-proof dish, place 8 ounces of the Calivirgin Garlic oil and about 6 cloves of garlic and roast at 300° for 1 hour. Set aside to cool.
When the bread dough has come to room temperature, divide into 4 equal parts, then divide each portion again into 6 parts. You should have 24 equal parts. Roll each of the parts into balls and set aside covered with plastic wrap while making the topping.
Preheat the oven to 375°. Mince the cooled roasted garlic and place in a small bowl and then add the roasting oil. Place the grated Parmesan
Cheese and the Sharp Cheddar Cheese and the Pepper in another small bowl and toss.
Coat one by one the balls of dough, first in the oil and then coat with the cheese mix. Place each ball in the prepared tube pan, till all are arranged evenly. Any addition leftover oil and cheese mix drizzle on top of the bread.
Bake at 375° for 35 to 40 minutes, or an internal temperature of 200°. Cool 10 minutes, then turn the bread out onto a clean cutting board and let rest until ready to serve.
4teaspoonsCalivirgin Dipping Spicesor Italian spices of your choice
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Use non-stick vegetable oil spray to lightly grease a 9" x 13" pan. Drizzle about 2 tablespoons Calivirgin olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great flavor and a bit of crunch.
Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes — it should be quite puffy, but not fragile-looking.
While the dough is rising, preheat the oven to 375°F. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with Calivirgin Dipping Spices or the dried herbs of your choice, if desired.
Bake the bread until it's golden brown, 25 to 30 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Tip- Hydrate your Calivirgin Dipping Spices in a small dish with a little hot water before using.
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. In a small bowl, whisk the buttermilk and egg and set aside.
Combine the flour, baking powder, salt, sugar, and rosemary in a large food processor and pulse to combine. While the food processor is running, stream in the rosemary-infused olive oil and then the buttermilk & egg mixture and continue to process until just combined. The mixture should be a little wet and should pull away from the sides.
Turn the dough out onto a lightly floured surface and gently knead until the dough is uniform and is no longer sticky; it shouldn't take more than 4-5 turns. Shape the dough in to a circle, about 8 inches in diameter. Cut into 8 slices, as if you are cutting a pizza.
Place the slices onto the prepared baking sheet, leaving a little space between the scones. Bake in the 400 degree oven for 16-18 minutes until the bottoms are golden brown and the scones are puffy.