Sun Dried Tomato Olive Beer Bread Recipes

SUN-DRIED TOMATO AND OLIVE QUICK BREAD

Steps:

• preheated oven to 350°F.
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
• In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
• In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
• Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
• Divide the batter among 2 buttered and floured regular sized loaf pans.
• Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
• Remove the breads from the pans and let them cool, right sides up, on a rack.

BEER BREAD W/ BACON, SUN-DRIED TOMATOES & CHEDDAR

Steps:

• Preheat oven to 375-degrees. Cook bacon until crisp. Drain on paper towel.
• Sift dry ingredients in to a large bowl. Add bacon, tomatoes and cheese. Break up any clumps with your fingertips. Add the oil and beer and stir just until combined. Pour into a greased 8 inch loaf pan. Smooth the top of loaf and sprinkle with remaining cheese.
• Bake in center of oven for 55 minutes or until cooked through. Let cool in pan on wire rack for 10 minutes before removing from pan. Let cool an additional 10 minutes before slicing. Leftover bread is great toasted or for making grilled cheese sandwiches.

SIMPLE BEER BREAD WITH SUN-DRIED TOMATOES

Steps:

• Mix dry ingredients incuding the chopped tomatoes.
• Stir in the beer and mix to a tacky dough.
• Turn into a greased and base-lined medium loaf tin,level out the top and sprinkle with the grated parmesan.
• Bake at 180°C for an hour or until done.
• Turn out onto a wire rack; remove paper and cool.

SUN-DRIED TOMATO-OLIVE-BEER BREAD

Steps:

• mix dry ingredients in a large bowl.
• Whisk beer & egg together and add to dry mix.
• Fold in tomatoes, olives & oil.
• Bake at 350F for ~40 minutes. I baked the bread in loaf pans dusted with cornmeal and parmesan cheese for an interesting crust.

OLIVE AND SUN-DRIED TOMATO BREAD

Steps:

• Preheat oven to 190 Degrees C and line 23 x 13 cm loaf tin with baking paper.
• Mix together all ingredients and pour into tin.
• Bake for 45 minutes.
• Cool in tin then serve sliced.

OLIVE, SUN-DRIED TOMATO AND FETA BREAD

Steps:

• Put bread ingredients into a bread maker and process to dough stated.
• Remove and cut dough into 3 equal portions, make each into a foot long sausage shape, join together at one end, braid the dough and join at other end. (or it can be shaped into a loaf or bun shape - your preference).
• Cover with toppings. Can be altered to add ingredients such as roast onion and red pepper with Edam or spread with wholegrain mustard and chopped bacon or ham and cheese added.
• Cover with glad wrap that has been sprayed with olive oil.
• leave in warm place to rise and double in size.
• Cook for 10-15 minutes in a hot oven at 200 degrees Celsius.

BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD

Steps:

• Preheat the oven to 350°F. 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.