Sun-dried tomato and olive quick bread

Sun-dried tomato and olive quick bread

Ingredients/Components

• salt - 1 tsp
• flour
• baking powder - 1 tsp
• baking soda - 1/2 tsp
• can beer - 12 oz
• large egg, beaten lightly - 1 item
• chopped pimiento-stuffed olives - 1/3 c
• chopped drained sun-dried tomatoes save 1 Tbsp - 1/2 c

How to make sun-dried tomato and olive quick bread:

Preheat oven to 350°. Grease and flour a loaf pan, 9 x 5 x 3-inch.

In a large bowl, whisk together the flour, salt, baking soda and baking powder. Add the egg, the beer, the tomatoes with the reserved oil and the olives. Stir the batter until 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.

Recipe categories: Breads, European, Greek.