Sun-Dried Tomato-Olive-Beer Bread |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Yeast-free, quick bread. Good as an appetizer with cream cheese or soup. Ingredients:
1/2 cup sun-dried tomato packed in oil (i used dry sun-dried tomatoes that i soaked in oil for '30 min before putting in the bread, worked w) |
1 tablespoon oil, from sun-dried tomato |
1 egg |
1/2 cup chopped olive (original recipe recommended green, i used kalamata, which was not the best combination of flavors, c) |
12 ounces beer (any kind, can be flat or warm or etc...) |
3 1/2 cups flour |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 teaspoon double-acting baking powder |
Directions:
1. mix dry ingredients in a large bowl.
2. Whisk beer & egg together and add to dry mix.
3. Fold in tomatoes, olives & oil.
4. Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.
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