So, good bread doesn't always have to be a pain in the arse. I found this recipe online when I googled "basil" and "bread" together. I had bought a ton of organic basil at Trader Joe's before we headed up to Vermont the other day, and I had a bunch of it left over even after making pasta salad with it. I didn't want it to go to waste, so the Google search began. This recipe appealed to me because although it contained yeast, I didn't need to go through the whole proofing stage, nor the let it rise stage, nor really even the kneading stage, I made the whole thing in my Kitchen Aid mixer with the bread hook on it. Recipe: From Real Simple Magazine
Olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
Flour for the work surface
1 cup chopped or torn fresh basil
Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan. Add the beer and mix just until the dough comes together.
Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet. (I did this all in the stand mixer with the dough hook attached. I only put the dough on the floured surface to actually form the dough into a ball. I also sprinkled a little Parmesan cheese on the top before putting into the oven.)
Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. (I baked it for 40 minutes)
Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
Flour for the work surface
1 cup chopped or torn fresh basil
Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan. Add the beer and mix just until the dough comes together.
Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet. (I did this all in the stand mixer with the dough hook attached. I only put the dough on the floured surface to actually form the dough into a ball. I also sprinkled a little Parmesan cheese on the top before putting into the oven.)
Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. (I baked it for 40 minutes)
Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.
Rating = So Damn Good
Calories: 336(8% from fat); Fat: 3g (sat 2g); Sugar: 0g; Protein: 12g; Cholesterol: 3mg; Sodium 977mg; Fiber 3g; Carbs: 63g
The day after making this bread I came upon a new food blogging event, actually, the inaugural event for Bread Baking Day, the theme of which just happened to be "Bread with Herbs". How perfect. If you have a great bread recipe, Jeff I'm talking to you. Why don't you join in on this brand new food blogging event.
The day after making this bread I came upon a new food blogging event, actually, the inaugural event for Bread Baking Day, the theme of which just happened to be "Bread with Herbs". How perfect. If you have a great bread recipe, Jeff I'm talking to you. Why don't you join in on this brand new food blogging event.
4 comments:
Really a quick bread! It looks delicious! Thank you for participating. Roundup should be online at the latest on July 5.
I want a beer with it! :D
It looks delicious, JB, and with basil and parmesan (and beer, hehe) it would never go wrong. ;)
yumm merci
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