Olive Parmesan Beer Bread Food

OLIVE PARMESAN BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Lightly grease a 9x5x3 loaf pan.
• In a medium bowl, mix flour with olives cheese and seasoning.
• Add beer, and stir with a rubber spatula just until moistened completely.
• Scrape into a prepared pan.
• Bake 50-55 minutes until top is lightluy browned, sides pull away from pan and pick inserted in middle comes out clean.
• Cool in pan on wire rack for 5 minutes, then turn out onto rack to cool.
• To serve, cut into 1/2 inch slices with a serrated bread knife.

ALMOST NO-KNEAD BREAD WITH OLIVES, ROSEMARY, AND PARMESAN

Steps:

• Whisk together flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar.
• Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
• Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
• Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
• Spray paper with nonstick cooking spray.
• Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
• Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
• Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also retarded the rising by placing dough in the refrigerator for up to 12 hours.).
• About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
• Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
• Carefully remove pot from oven and remove lid.
• Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
• Cover pot and place in oven.
• Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
• Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
• Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

PARMESAN-SAGE BEER BREAD

Steps:

• Preheat oven to 375°. In a small bowl, whisk the first 6 ingredients. Add beer and 3 tablespoons melted butter; stir just until moistened., Transfer to a greased 8x4-in. loaf pan. Drizzle with remaining butter. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing to a wire rack to cool.

BASIL BEER BREAD

Steps:

• Heat oven to 400 degrees.
• Lightly oil a baking sheet with olive oil.
• In a large bowl, combine flour, yeast, salt, pepper, and parmesan.
• Add beer add mix until dough just barely comes together.
• Turn dough out onto lightly floured surface.
• Sprinkle with basil and knead gently until well incorporated.
• Shape dough into a round loaf and place on baking sheet.
• Bake for 40-45 minutes or until toothpick comes out clean.
• Cool loaf on wire rack.
• Wait at least 10 minutes before slicing.