Sweet Olive Oil Bread

This is an Italian recipe called Pissota, and I have a great deal of time for it. It was given to me many years ago by an Italian lady called G and the first time I made it just the smell of the batter made me happy.

Pissota
Makes 1 loaf

4 eggs
1 cup sugar (you can probably adjust this if you don’t want it too sweet)
3 cups unbleached all-purpose flour
1 1/2 cups extra-virgin olive oil, a fruity one is best.
1/4 cup dry sherry 
1/4 cup milk
grated zest of 1 lemon (large, organic if possible)
1 teaspoon baking powder

Preheat oven to 375° F.

In a mixing bowl, whisk together the egg and sugar until light and fluffy.

Whisk in the olive oil, rum or sherry, milk and zest.

In another mixing bowl, stir together the flour, baking powder.

Add to the flour mixture to the bowl with the wet ingredients and beat well. Add more milk if batter is too dry.

Spray/butter a loaf pan and fill 3/4 full with the batter. It will rise dramatically, due to the eggs.

Sprinkle the top with pine nuts, if using.

Bake for about 40 minutes, or until the top is golden brown and a skewer inserted in the center comes out dry. Let cool for a few minutes. Unmold and cool on a rack.

I actually cook this in mini loaf tins. They make very nice Christmas presents.

I apologise for not having a photo of it…
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