Sun-Dried Tomato-Olive-Beer Bread

Name: Sun-Dried Tomato-Olive-Beer Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 loaves, 8-16 serving(s)
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

(2)

Recipe by Papagayita

Yeast-free, quick bread. Good as an appetizer with cream cheese or soup.

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READY IN: 1hr

SERVES: 8-16

YIELD: 2 loaves

UNITS: US

INGREDIENTS

Nutrition

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

mix dry ingredients in a large bowl.
Whisk beer & egg together and add to dry mix.
Fold in tomatoes, olives & oil.
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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