Sun-Dried Tomato-Olive-Beer Bread

“Yeast-free, quick bread. Good as an appetizer with cream cheese or soup.”
READY IN:
1hr
SERVES:
8-16
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

  • 12 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
  • 12 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 12 cups flour
  • 12 teaspoon salt
  • 12 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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