Best 2 Sun Dried Tomato And Olive Quick Bread Recipes
Sun dried tomato and olive quick bread is a savory treat that combines the flavors of sun-kissed tomatoes, briny olives, and a subtly sweet bread base. With its vibrant colors, moist texture, and burst of flavors, this quick bread is a delightful addition to any brunch, picnic, or snack time. This versatile recipe is not only easy to follow but also offers creative variations to cater to different taste preferences and dietary needs, making it a favorite among home bakers and food enthusiasts alike.
Check out the recipes below so you can choose the best recipe for yourself!
SUN-DRIED TOMATO AND OLIVE QUICK BREAD
These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Provided by 2Bleu
Categories Breads
Time 1h5m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 17
Steps:
- preheated oven to 350°F.
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
- In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
- In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
- Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
- Divide the batter among 2 buttered and floured regular sized loaf pans.
- Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
- Remove the breads from the pans and let them cool, right sides up, on a rack.
BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD
Steps:
- 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 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.
Tips:
- Use ripe, flavorful tomatoes. The better the tomatoes, the better the sun-dried tomatoes will be.
- Dry the tomatoes thoroughly. This will help to concentrate their flavor and prevent them from becoming moldy.
- Store the sun-dried tomatoes in an airtight container in a cool, dark place. They will keep for up to 6 months.
- Use sun-dried tomatoes in a variety of dishes. They are great in salads, soups, stews, and sandwiches. You can also use them as a topping for pizza or pasta.
- Experiment with different olive varieties. There are many different types of olives available, so experiment until you find one that you like the taste of.
- Don't be afraid to adjust the recipe to your liking. This recipe is a starting point, so feel free to add or omit ingredients to suit your taste.
Conclusion:
Sun-dried tomato and olive quick bread is a delicious and easy-to-make bread that is perfect for any occasion. It is moist and flavorful, with a slightly tangy taste from the sun-dried tomatoes and olives. This bread is also very versatile, and can be served as a snack, breakfast, or dessert. It is also a great way to use up leftover sun-dried tomatoes and olives. So next time you are looking for a quick and easy bread recipe, give this one a try. You won't be disappointed!
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