Chef Folse's Beer, Sun-dried Tomato and Olive Quick Bread

Prep Time: 1½ Hours

Yields: 1 Loaf


Although quick breads are made without yeast, this loaf has a yeast-like flavor from the addition of beer. Try toasting slices of this bread and using it to make your favorite sandwich.


1 (12-ounce) bottle of beer (not dark)

½ cup chopped sun-dried tomatoes packed in oil

? cup chopped pimiento-stuffed olives

3½ cups flour

1 tsp salt

½ tsp baking soda

1 tsp double-acting baking powder

1 large egg, lightly beaten


Preheat oven to 350°F. Grease and flour a standard loaf pan then set aside. In a large bowl, whisk together flour, salt, baking soda and baking powder. Whisk in egg. Drain tomatoes, reserving 1 teaspoon oil. Add beer, tomatoes with reserved oil and olives into the batter. Stir mixture until just combined. Pour batter into prepared loaf pan and bake on middle rack of oven 50 minutes or until a toothpick inserted in center comes out clean. Turn bread out onto a wire rack and allow to cool.