Prep 10 mins
Cook 50 mins
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.
- 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
- 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.
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!