Bread

Olive bread

3 cups red onion thin sliced
2 tbls olive oil
2 tbls butter
1 1/3 black olives chopped
7 cup flour
1 ½ tsp salt
6 tsp fast rising yeast.
3 tbls chopped parsley
3 tbls chopped cilantro
fry onion in olive oil and butter until soft and carmalized let cool for a few minutes before adding to the flour.
Add flour, salt, yeast and herbs in bowl then mix in the olives and onions
and mix to even consistency
Add 2 cups hand hot water mix dough and gradually mix add water one tbls at a time if dry so you don't make it too wet.

kneed to 10 minutes cover and let it double.
Punch down and form into 2 loaves.
Let formed loaves rise to double then slash down the middle.
Bake at 425 – two loaves
Newcastle Bread
Newcastle Beer Bread

2 lbs 2 oz flour (I prefer King Arther Select Artisan 100% Organic all purpose)It comes in 2 pound packages so measure is easy.
2 oz rice or corn flour
1 tbls salt
1 oz yeast. If you don't use bulk like I do - usually 1 package of rapid yeast = 1/4 of an ounce.
2 ½ - 3 ¾ warm water
¾ cup Newcastle brown ale room temp (other beers just don't turn out the same)
4 tbl warmed clear honey (must be warmed)nuke for a few seconds
mix flower salt in warmed bowl
Blend yeast to cream with little bit of water then mix in the ale honey and a scant 2 ½ remaining water

Stir liquids into flour mixture keeping consistency firm but pliable.

Knead for 8 minutes shape into ball let rise to double.

Cross cut each loaf (use a razor blade or your bread could flatten)

Oven 450 bake about 30 - 40 minutes or until the crust is nice and brown and the internal temp of the bread is around 200 degrees F. Use a meat thermometer to check it. Let it rest 45 minutes or an hour before cuttings.



Since I have not made a proofing box yet I like to use microwave oven with its counter light on to keep it warm for rising. But any warm non drafty place will work just fine. Another tip to get the nice crust is to place a double sheet of foil on the bottom of the oven with its sides turned up so you can throw a handfull of ice cubes in it for steam. If you do this add the cubes close the oven - wait for about 30 sec then place your bread in the oven. I like to use a baking stone - if you use a baking sheet watch so that your crust does not burn (use parchment paper on the bottom sprinkled with a bit of cornmeal)

Oh, no! I'm such a bread fiend and purposely shied away from it yesterday afraid I would fill up on it - and I missed Newcastle Brown Bread!!! Newkie is my favorite beer (well, other than Guinness, the milk of life)!

Where do you find your KA flour, or do you order online? Thanks for the recipes, now I will definitely have to try them both!

Kathleen

We get the KA at the Military commissary mainly but I've seen it at Stater Bros and WinCo foods as well.

Will check there, then. Thanks, Hardwood.

Trader Joe's carries the WW and AP most of the time, but I have to search for the others. Major Market here also carries a few varieties.

Thanks,Matt...my neighbor, Gail,was already asking me this a.m. if you'd posted the recipe yet.

Matt, is that 1 1/3 CUP on the black olives?
Thanks, Sherry

I forgot who brought the salad . . . my bad. But I need to know what the dressing was as I am now craving it. I will be flying back to Iowa tomorrow morning and would like to make it for my husband. ???? Does anyone know?

For anyone else in the San Diego area - Jimbo's has the KA flour.

Trader Joes has the King Arthur flour in the stores that I shop.

Ours do, too George, but not this variety. It's supposed to make very good bread.

I've tried several of their whole grain and organic flours, but usually just when I want them for something special AND when they have a deal on shipping from their web site. If I want something heavy, it's sure to be coming from the other side of the country!

Kathleen

THANK YOU THANK YOU THANK YOU. Oh no, I forgot that I am on a diet. But I'll keep it, just in case.

It was the best!

kanita