BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp double-acting baking powder
  • 1 large egg, beaten lightly
  • 1 12-ounce bottle of beer (not dark)
  • 1/2 cup chopped drained sun-dried tomatoes packed in oil, reserving 1 tsp
  • of the oil
  • 1/3 cup pimiento-stuffed olives, chopped

Directions

  • Preheat oven to 350° F and grease and flour a loaf pan, 9 by 5 by 3 inches.
  • In a large bowl whisk together the flour, salt, baking soda, and baking powder.
  • Then add the egg, beer, tomatoes with reserved oil, and olives.
  • Stir the batter until it is just combined.
  • Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean.
  • Turn the bread out onto a rack and let it cool.

Notes

Categories: Bread  Misc. Bread 
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