| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
October 199 |
1 |
servings |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Double-acting baking powder |
| 1 |
lg |
Egg; beaten lightly |
|
|
A; (12-ounce) bottle of |
|
|
; beer (not dark) |
| 1/2 |
c |
Chopped drained sun-dried tomatoes packed; reserving 1 |
|
|
; in oil, tablespoon of the |
|
|
; oil |
| 1/3 |
c |
Chopped pimiento-stuffed olives |
INSTRUCTIONS
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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