Beer Bread with Olives and Sun-Dried Tomatoes
Recipe type: Quick Bread
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a loaf pan, 9 by-5 by 3-inches; set aside.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Culinary Cellar at https://theculinarycellar.com/beer-bread-with-olives-and-sun-dried-tomatoes/