Beer, Sun-Dried Tomato And Olive Quick Bread

Prep Time: 50 Minutes
Yields: 1 Loaf

Comment:
Although quick breads are made without yeast, this loaf has a yeast-like flavor from the addition of beer. Try toasting slices of this bread and using it to make your favorite sandwich.

Ingredients:
1 (12-ounce) bottle of beer (not dark)
½ cup chopped sun-dried tomatoes packed in oil
⅓ cup chopped pimiento-stuffed olives
3½ cups flour
1 tsp salt
½ tsp baking soda
1 tsp double-acting baking powder
1 large egg, lightly beaten

Method:
Preheat oven to 350°F. Grease and flour a standard loaf pan. In a large bowl, whisk together flour, salt, baking soda and baking powder. Whisk in egg. Drain tomatoes, reserving 1 teaspoon oil. Add beer, tomatoes with reserved oil and olives. Stir mixture until just combined. Pour batter into pan and bake on middle rack of oven 40 minutes or until a toothpick inserted in center comes out clean. Turn bread out onto a wire rack and allow to cool.