Whenever there is any major league sports on TV my husband Bill loves to snack while watching. Today begins the NBA finals with the Oklahoma Thunder vs the Indiana Pacers, which means I needed to make something. I also read somewhere that Yuengling Beer is a very popular Game Day beverage. Bill would be happy with crackers, a cheese spread, and a beer, but I wanted to crank it up a notch. I found this recipe in my card catalog files and knew this was the one.
This quick bread is easy to make and has a full bottle of beer as the liquid, not to mention the delicious addition of olives and sun-dried tomatoes. Take a favorite spreadable pub-type cheese and spread it on this instead of the usual crackers. Or just have it plain, or buttered, or whatever else you might like spread on it.
Since I once lived in Oklahoma City I’ll have to get behind the Thunder. So will Bill or I’ll take away the bread. Shout out to all my OKC buddies!
- 3-1/2 cups all-purpose flour
- 1 teaspoon table salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg, lightly beaten
- 12 ounce bottle of beer
- ½ cup chopped drained sun-dried tomatoes packed in oil, reserving 1 Tablespoon of the oil
- ⅓ cup chopped pimiento-stuffed olives
- Preheat oven to 350 degrees F. Grease and flour a loaf pan, 9 by-5 by 3-inches; set aside.
- In a large bowl whisk together the flour, salt, baking powder, and baking soda. Add the egg, beer, tomatoes with the 1 Tablespoon oil and the olives. Stir until just combined.
- Turn the batter into the prepared pan and bake for 30-35 minutes or until a tester comes out clean. Remove bread from oven and turn out on a rack.
- Cool bread slightly and serve warm, or it can be cooled. Slice and serve by itself, or it can be spread with butter or a cheese spread. Leftovers are good toasted.
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