Sun-Dried Tomato and Olive Quick Bread recipe

Temperature: 350 ° F

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon  baking soda
  • 1 teaspoon double-acting baking powder
  • 1 large  egg, beaten lightly
  • 1/2 cup  drained sun-dried tomatoes packed in oil, reserving 1 tablespoon of the oil
  • 1/3 cup  whole black olives, pitted
  • 2 teaspoons  rosemary
  • 1 12-ounce bottle 1 12-ounce bottle  beer (not dark)

Instructions

Preheat the oven to 350 F and butter a La Forme medium loaf pan. In a large bowl whisk together the flour, salt, baking soda, and baking powder, add the egg, beer, tomatoes with the reserved oil, olives, and rosemary, and stir the batter until it is just combined. Pour 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.
Makes 1 loaf.