Quick Sun-Dried Tomato Bread
Sep. 6th, 2004 04:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
legalmooseNeed an excuse to buy beer? ;-)
* Exported from MasterCook *
Quick Sun-Dried Tomato Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour -- unbleached
3 tablespoons sugar
3 3/4 teaspoons baking powder -- (1 Tbsp + 3/4 tsp)
1 can beer -- cold, 12 oz
1/4 cup sun-dried tomatoes, oil-packed -- well drained, finely chopped
2 tablespoons oil -- reserved from the tomatoes
Preheat oven to 350. Lightly oil a 9 x 5-inch loaf pan and set aside.
In a large mixing bowl, combine the flour, sugar, and baking powder. With a large spoon, stir in the beer and tomatoes; mix until thoroughly blended. Transfer the dough to the prepared pan. Bake for 30 minutes.
Remove the bread from the oven. Using a thin, sharp-tipped knife, make several deep incisions to within 1 inch of the bottom of the bread. Slowly brush the reserved marinade oil evenly over the top of the bread. Return the pan to the oven and bake for an additional 10 minutes, or until the top is nicely browned.
Let the bread stand in the pan for 10 minutes before removing from the pan. Serve warm or at room temperature, preferably within twelve hours of baking for best results. The cooled bread can be placed in a freezer bad and frozen for up to one month.
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Per Serving (excluding unknown items): 164 Calories; 3g Fat (16.8% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.
NOTES : Directions as written come out a little damp at the end. Additional time before the slit and oil step might help. I've used dried tomatoes, reconstituted, and that works fine. If you do it that way, use olive oil instead of the reserved oil.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Quick Sun-Dried Tomato Bread
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour -- unbleached
3 tablespoons sugar
3 3/4 teaspoons baking powder -- (1 Tbsp + 3/4 tsp)
1 can beer -- cold, 12 oz
1/4 cup sun-dried tomatoes, oil-packed -- well drained, finely chopped
2 tablespoons oil -- reserved from the tomatoes
Preheat oven to 350. Lightly oil a 9 x 5-inch loaf pan and set aside.
In a large mixing bowl, combine the flour, sugar, and baking powder. With a large spoon, stir in the beer and tomatoes; mix until thoroughly blended. Transfer the dough to the prepared pan. Bake for 30 minutes.
Remove the bread from the oven. Using a thin, sharp-tipped knife, make several deep incisions to within 1 inch of the bottom of the bread. Slowly brush the reserved marinade oil evenly over the top of the bread. Return the pan to the oven and bake for an additional 10 minutes, or until the top is nicely browned.
Let the bread stand in the pan for 10 minutes before removing from the pan. Serve warm or at room temperature, preferably within twelve hours of baking for best results. The cooled bread can be placed in a freezer bad and frozen for up to one month.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 164 Calories; 3g Fat (16.8% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.
NOTES : Directions as written come out a little damp at the end. Additional time before the slit and oil step might help. I've used dried tomatoes, reconstituted, and that works fine. If you do it that way, use olive oil instead of the reserved oil.
Nutr. Assoc. : 0 0 0 0 0 0
