Best Beer Sun Dried Tomato And Olive Quick Bread Recipes

OLIVE AND SUN-DRIED TOMATO BREAD

Olive and Sun-Dried Tomato Bread image

A recipe I got from an insert in a low-fat margarine. I prefer to bake my own bread as I can then add "goodies" such as skim milk powder, lsa mix and bran flakes to increase the goodness in the bread.

Provided by Wendys Kitchen

Categories Quick Breads

Time 1h

Yield 1 loaf

Number Of Ingredients 6

Ingredients

2 cups self-raising flour
1/4 cup sliced black olives
2 tablespoons sun cried tomatoes, chopped
1/4 cup low-fat margarine, melted or 1/4 cup olive oil
2 eggs, lightly beaten
2/3 cup low-fat milk

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.

Nutrition Facts : Calories 1143, Fat 17.6, SaturatedFat 5, Cholesterol 431.1, Sodium 3680.7, Carbohydrate 197.4, Fiber 8.1, Sugar 10.4, Protein 43.3

SIMPLE BEER BREAD WITH SUN-DRIED TOMATOES

Simple Beer Bread With Sun-Dried Tomatoes image

Make and share this Simple Beer Bread With Sun-Dried Tomatoes recipe from Food.com.

Provided by Norahs Girl

Categories Quick Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 6

Ingredients

500 g self-raising flour
3 ml salt
5 ml sugar
100 ml chopped sun-dried tomatoes, pre-soaked
1 (340 ml) bottle beer
grated parmesan cheese

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.

Nutrition Facts : Calories 1974.8, Fat 5.5, SaturatedFat 0.9, Sodium 8258.8, Carbohydrate 395.8, Fiber 16.3, Sugar 9.6, Protein 54.2

SUN-DRIED TOMATO AND OLIVE QUICK BREAD

Sun-Dried Tomato and Olive Quick Bread image

These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Provided by 2Bleu

Categories Breads

Time 1h5m

Yield 2 loafs, 20 serving(s)

Number Of Ingredients 17

Ingredients

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1 teaspoon black pepper
1/2 cup sun-dried tomato, drained and chopped (packed in oil)
2 tablespoons oil (Reserves of the tomatoes in oil)
2 large eggs
1 1/2 cups 2% low-fat milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup kalamata olive, pitted and chopped
2 tablespoons capers, minced
1/2 cup fresh parsley, minced
1 cup parmesan cheese, grated

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.

SUN-DRIED TOMATO-OLIVE-BEER BREAD

Sun-Dried Tomato-Olive-Beer Bread image

Make and share this Sun-Dried Tomato-Olive-Beer Bread recipe from Food.com.

Provided by Papagayita

Categories Quick Breads

Time 1h

Yield 2 loaves, 8-16 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup sun-dried tomato packed in oil (I used dry sun-dried tomatoes that I soaked in oil for ~30 min before putting in the bread, worked w)
1 tablespoon oil, from sun-dried tomato
1 egg
1/2 cup chopped olive (original recipe recommended green, I used kalamata, which was not the best combination of flavors, c)
12 ounces beer (any kind, can be flat or warm or etc...)
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder

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.

Nutrition Facts : Calories 267, Fat 4.7, SaturatedFat 0.8, Cholesterol 26.4, Sodium 388.1, Carbohydrate 45.6, Fiber 2.1, Sugar 0.2, Protein 7.1

BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD

Beer, Sun-Dried Tomato, and Olive Quick Bread image

Categories Bread Beer Olive Tomato Bake Gourmet

Yield Makes 1 loaf

Number Of Ingredients 8

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1 large egg, beaten lightly
a 12-ounce bottle of beer (not dark)
1/2 cup chopped drained sun-dried tomatoes packed in oil, reserving 1 tablespoon of the oil
1/3 cup chopped pimiento-stuffed olives

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.