Almost No Knead Bread With Olives Rosemary And Parmesan
Another great version of cook's illustrated almost no-knead bread. makes an unbelievable loaf of bread! an enameled cast-iron dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron dutch oven or heavy stockpot. because of the high temperature required besure the pot (and lid) can handle the heat. you may have to improvise a new handle on the lid. i've also used my romertofp clay baker and had wonderful results. this bread is so good, i'm tempted to invest in a la cloche.
Steps
Whisk together flour , yeast , salt , parmesan , and rosemary in large bowl.
Add water , olives , beer , and vinegar.
Using rubber spatula , fold mixture , scraping up dry flour from bottom of bowl until shaggy ball forms.
Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
Spray paper with nonstick cooking spray.
Transfer dough to lightly floured work surface and knead 10 to 15 times.
Shape dough into ball by pulling edges into middle.
Transfer dough , seam-side down , to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger , about 2 hours.
About 30 minutes before baking , adjust oven rack to lowest position , place a large heavy-bottomed dutch oven on rack , and heat oven to 500 degrees.
L.
Ingredients
unbleached all-purpose flour, fast rise yeast, table salt, parmesan cheese, fresh rosemary, water, green olives, lager beer, white vinegar