Olive Parmesan Beer Bread
"I found this recipe in one of my "women's" magazines. I loved the idea of just a few ingredients. It smells and tastes great alone, toasted or for sandwiches."
photo by januarybride
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
1 Loaf
- Serves:
- 8
ingredients
- 2 2⁄3 cups self-rising flour
- 12 ounces beer, freshly opened,chilled or room temperature
- 1 cup pitted olive, coarsely chopped (black or kalamata)
- 1⁄2 cup grated parmesan cheese
- 1 1⁄2 teaspoons italian seasoning
directions
- 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.
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Reviews
-
This was very good just as is, but I love green olives wit pimentos so much I made another one with both types of olives it was real pretty add good too. -
A nice beer bread. I used leftover olives from Recipe #305489, so they had already marinated in garlic and oregano which made for a great addition. I also added about a tsp of dried minced onion, but it was undetectable in the final product. Hubby really liked this and went back for seconds! We dipped it in high quality olive oil with black pepper. Made for PHOTO TAG. -
Wonderful! I loved this variation on the standard beer bread recipe. I love the simplicity of beer bread, but most recipes are just too sweet. This bread is savory and delicious. This bread will be made often in my house! -
Sandi, This was so very good as written, thanks! I made it for my wineo's (women in need of each other) dinner last night. Everyone raved. Next time I will try adding rosemary and dusting with sea salt. -
This was very tasty! I actually liked it better after it had completely cooled (I usually like bread when it's still warm). The dough was slightly too bitter for me, maybe because of the type of beer I used (Stella Artois, a lager). This will be easily remedied next time; I think I'll replace half of the beer with milk. I didn't use a loaf pan, I just formed a ball on a cookie sheet. This would also make good drop biscuits. Thanks for posting!
Tweaks
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This was very tasty! I actually liked it better after it had completely cooled (I usually like bread when it's still warm). The dough was slightly too bitter for me, maybe because of the type of beer I used (Stella Artois, a lager). This will be easily remedied next time; I think I'll replace half of the beer with milk. I didn't use a loaf pan, I just formed a ball on a cookie sheet. This would also make good drop biscuits. Thanks for posting!
RECIPE SUBMITTED BY
Sandi Ritchey
Silverton, OR
I live in outside a small town in Oregon, between Salem and Portland. I work in a most beautiful enviroment with Benedictine Monks in St. Benedict Oregon in the Mount Angel Abbey Library. My husband and I have 4 sons (all grown up and on their own). We have 2 grandchildren and one on the way. I am 53 and have been cooking since I was 10. I have approximately 200 cookbooks and they are all my favorites! My husband and I like to travel, especially to the Caribbean. Our favorite place is the Island of Tortola in the West Indies (the best place in the world to buy inexpensive spices!)
For the last 15 years I have entered baked foods into the State Fair and now have quite a collection of first, second and third place ribbons.
