Sun-Dried Tomato Loaf
3 cups unbleached flour
3 tbsp sugar
1 tbsp + 3/4tsp baking powder
12 oz cold beer
¼ cup sun-dried tomatoes in oil, drained and chopped
2 tbsp oil (from the sun-dried tomatoes)
Preheat the oven to 350°F.
Grease a bread pan and set aside.
In large mixing bowl, combine flour, baking powder and sugar. Pour in beer, add tomatoes and mix well. Pour into bread pan and bake for about 30 minutes.
After 30 minutes, remove bread pan from oven and cut 5 deep gashes in the bread. The gashes should be cut to about 1” from the bottom of the pan. Brush on the oil thoroughly over the top of the bread and put it back into the oven. Bake for another 10 minutes or so, until the top of the bread is nicely browned.
Take the bread out of the oven and let it cool off for about 10 minutes. Remove the bread from the pan and serve while still warm.
Alternatively, you can also freeze the bread for up to a month in a freezer bag.