Monday, January 28, 2008
Friday, January 25, 2008
Wednesday, January 23, 2008
(This dip is really easy to make and I use Extra Virgin Olive Oil)
1/2 teaspoon Italian Herb Seasoning or 1/4 tsp each dried oregano and basil
1/4 cup Extra Virgin Olive Oil
2 teaspoons grated Parmesan cheese
freshly ground black pepper
Crusty baguettes or bread
Combine seasoning and oil on a 6-inch plate. Top with Parmesan cheese. Dip bread into oil. Eat. Then say, "yum."
This bread looks a bit rustic but I swear it's tasty. I used a dark beer, like Michelob Amber Bock. I cut back on the baking time because the lower rack in the oven was close to the heating unit. My suggestion is that you check the bread after it's baked for about 30 mins. This bread is great when served warm with butter or with the Herbed Parmesan Bread Dipping oil (next recipe).
2 2/3 cups Self-Rising Flour
12 ounces Beer (cold or room temperature--I used a dark beer. But there's really no rule to what type you use.)
Preheat oven to 375. Grease a loaf pan.
Combine the flour and beer in a large bowl until flour is completely moistened. Pour into greased loaf pan.
Bake at 375 degrees F for 50 to 55 minutes or until top is lightly browned. (You might want to insert a pick in the center... bread is done when pick comes out clean).
Cool in pan five minutes before removing to cool completely.