Sun-Dried Tomato Bread
3 c unbleached flour
3 T sugar
1 T + ¾ t baking powder
12 oz cold beer
¼ c oil-packed sun-dried tomatoes, drained and chopped
2 T sun-dried tomato oil*
Preheat oven to 350. Lightly oil bread pan and set aside.
Combine flour, sugar, and baking powder; thoroughly mix in beer and tomatoes. Spread into bread pan and bake 30 minutes.
Remove from oven and cut 4 or 5 deep gashes in the bread, going down to about an inch of the bottom. Brush the oil slowly and evenly over the top of the bread and bake another 10 minutes, until brown.
Remove from oven and let stand for 10 minutes, remove from the pan and serve warm.
*Reserved from the tomatoes
3 c unbleached flour
3 T sugar
1 T + ¾ t baking powder
12 oz cold beer
¼ c oil-packed sun-dried tomatoes, drained and chopped
2 T sun-dried tomato oil*
Preheat oven to 350. Lightly oil bread pan and set aside.
Combine flour, sugar, and baking powder; thoroughly mix in beer and tomatoes. Spread into bread pan and bake 30 minutes.
Remove from oven and cut 4 or 5 deep gashes in the bread, going down to about an inch of the bottom. Brush the oil slowly and evenly over the top of the bread and bake another 10 minutes, until brown.
Remove from oven and let stand for 10 minutes, remove from the pan and serve warm.
*Reserved from the tomatoes