How to Bake Beer, Sun-Dried Tomato and Olive Bread

Try this intriguing combination of tastes spread with cream cheese as an appetizer. Makes one loaf.

Instructions

Difficulty: Easy

Things You’ll Need:

• Groceries
• Cutting Boards
• Kitchen Knives
• Large Bowls
• Loaf Pans
• Small Bowls
• Toothpicks
• Wire Whisks
• 1/2 c. sun-dried tomatoes in oil
• 3-1/2 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. double-acting baking powder
• 1 large egg
• 12 oz. bottle light-colored beer
• 1/3 c. pimento-stuffed green olives

1. Preheat oven to 350 degrees F.
2. Grease and flour a standard (9- by 5-inch) loaf pan.
3. Drain the tomatoes, reserving 1 tsp. of their oil, and then chop.
4. Whisk together flour, salt, baking soda and baking powder in a large bowl.
5. Beat egg lightly in separate bowl.
6. Add egg and beer to flour mixture, mixing until just combined. Fold in the tomatoes, tomato oil and olives.
7. Pour batter into pan and bake on middle rack for 40 minutes or until a toothpick inserted in bread comes out clean.
8. Turn bread out onto a rack and let it cool.