Ingredients for Sun Dried Tomato Olive Beer Bread
- Sun Dried Tomato Packed In Oil
- Oil
- 1 large egg
- Olive
- 1 (12-ounce) bottle beer
- Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- Double Acting Baking Powder
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How to Make Sun Dried Tomato Olive Beer Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans, or dust with cornmeal and parmesan cheese for a flavorful crust.
- In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- In a separate bowl, whisk together 1 (12-ounce) bottle of beer (any kind works!), 1 large egg, and 1/4 cup olive oil.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 cup sun-dried tomatoes (oil-packed, drained), 1 cup Kalamata olives (pitted and halved), and 1/4 cup chopped fresh parsley (optional).
- Pour batter evenly into prepared loaf pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
0g
Fat
3g
Carbs
15g
