Olive Parmesan Beer Bread Recipes

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.

NO-KNEAD SKILLET OLIVE BREAD

Steps:

• Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
• Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
• Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
• Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

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.