| T O P I C R E V I E W |
| Sarahpauline |
Posted - Oct 22 2009 : 3:36:38 PM
I tend to make a lot of quickbreads since I work so much and yeast breads get eaten from the weekend by Wednesday. I started experimenting with savory quickbreads using what herbs were left from the garden with great success. Does anyone else make savory quickbreads? If so, do you have a recipe to share? Mine came from Epicurious.com. I havent used the olives only because I didnt have them. I used rosemary instead for flavor.
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
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PreparationPreheat 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.
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www.AbraxasBaroque.com |
| 1 L A T E S T R E P L I E S (Newest First) |
| gramadinah |
Posted - Oct 25 2009 : 07:37:08 AM
This sounds great will have to get some fresh rosemary and olives.
Diana
Farmgirl Sister #273 |
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