| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | October 199 | 1 | Servings | |
INGREDIENTS
| 3 1/2 | c | All-purpose flour |
| 1 | t | Salt |
| 1/2 | t | Baking soda |
| 1 | t | Double-acting baking powder |
| 1 | Egg, beaten lightly | |
| A, 12-ounce bottle of | ||
| beer not dark | ||
| 1/2 | c | Chopped drained sun-dried |
| tomatoes packed | ||
| reserving | ||
| in oil tablespoon of the | ||
| oil | ||
| 1/3 | c | Chopped pimiento-stuffed |
| olives |
INSTRUCTIONS
1 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 2356
Calories From Fat: 618
Total Fat: 70.4g
Cholesterol: 186mg
Sodium: 4735.7mg
Potassium: 2321.7mg
Carbohydrates: 372.2g
Fiber: 21.5g
Sugar: 22.3g
Protein: 59.2g