Thursday, August 14, 2008

Beer, Sun-Dried Tomato And Olive Quick Bread

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Title: Beer, Sun-Dried Tomato And Olive Quick Bread
Categories:
Yield: 1 serving

3 1/2 c all-purpose flour
1 ts salt
1/2 ts baking soda
1 ts double-acting baking powder
1 lg egg; lightly beaten
12 oz beer; not dark
1/2 c sun-dried tomatoes; packed
-in oil
-- chopped and drained
-- reserve 1 Tbs. of the
-liquid
1/3 c green olives; chopped
-- stuffed with pimientos

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 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. Let cool on a wire rack.

To quote: "Beer gives a yeasty flavor to this quick bread made without
yeast.
Slices of the bread are good toasted or sandwiched around a filling of
choice."

>From: "Darrell A. Early"

>From: Patt Bromberger




- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1925 Calories; 15g Fat (7.3%
calories from fat); 56g Protein; 365g Carbohydrate; 17g Dietary Fiber;
212mg Cholesterol; 4261mg Sodium. Exchanges: 23 Grain(Starch); 1 Lean
Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: October, 1993 Gourmet Magazine

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000

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