Recipe - Beer Sun-Dried Tomato And Olive Quick Bread

3 One half cup Allpurpose flour
1 teaspoon Salt
One half teaspoon Baking soda
1 teaspoon Doubleacting baking powder
1 lg Egg; beaten lightly
A; (12ounce) bottle of
; beer (not dark)
One half cup Chopped drained sundried
tomatoes packed; reserving
1
; in oil, tablespoon of the
; oil
1/3 cup Chopped pimientostuffed
olives

Preheat the oven to 350F. and grease and flour a loaf pan, 9 by 5 by 3
inches. In a large bowl whisk together the flour, the salt, the baking
soda, and the baking powder, add the egg, the beer, the tomatoes with
the reserved oil, and the olives, and stir the batter until it is just
combined. Turn 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.

Gourmet October 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.