Best 2 Sun Dried Tomato And Olive Quick Bread Recipes

**Savor the Mediterranean in Every Bite: A Culinary Journey with Sun-Dried Tomato and Olive Quick Bread**

Indulge in a delightful culinary adventure with our tantalizing Sun-Dried Tomato and Olive Quick Bread. This savory bread is a symphony of flavors, infusing tangy sun-dried tomatoes, succulent olives, and aromatic herbs into every bite. Its soft and moist texture promises a satisfying experience, while the vibrant colors of the ingredients add a visual feast to your table. Alongside this classic recipe, we present exciting variations to cater to diverse preferences. Prepare to embark on a delectable journey as we explore the world of sun-dried tomato and olive quick breads.

Here are our top 2 tried and tested recipes!

SUN-DRIED TOMATO AND OLIVE QUICK BREAD

Sun-Dried Tomato and Olive Quick Bread image

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

Ingredients

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1 teaspoon black pepper
1/2 cup sun-dried tomato, drained and chopped (packed in oil)
2 tablespoons oil (Reserves of the tomatoes in oil)
2 large eggs
1 1/2 cups 2% low-fat milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup kalamata olive, pitted and chopped
2 tablespoons capers, minced
1/2 cup fresh parsley, minced
1 cup parmesan cheese, grated

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

Beer, Sun-Dried Tomato, and Olive Quick Bread image

Categories Bread Beer Olive Tomato Bake Gourmet

Yield Makes 1 loaf

Number Of Ingredients 8

Ingredients

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

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:

Ensure Accurate Measuring: Use measuring cups and spoons to ensure precise ingredient ratios, ensuring the bread's perfect texture and flavor.

Soften Butter Properly: For optimal blending, soften butter at room temperature, allowing it to reach a spreadable consistency.

Whisk Dry Ingredients: Before combining with wet ingredients, whisk together dry ingredients (flour, baking powder, salt, and sugar) to ensure even distribution.

Use High-Quality Ingredients: Choose fresh sun-dried tomatoes, flavorful olives, and aromatic herbs to enhance the bread's taste and aroma.

Do Not Overmix: Mix the batter until just combined to avoid gluten development, which could result in a dense, tough bread.

Bake to Perfection: Insert a toothpick into the center of the bread; if it comes out clean, the bread is done.

Let It Cool: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to prevent crumbling.

Conclusion:

With its vibrant flavors, delightful aroma, and moist, tender texture, this sun-dried tomato and olive quick bread is a culinary delight that will impress any palate. Its ease of preparation makes it perfect for busy home bakers or those seeking a quick and savory treat. Whether enjoyed as a snack, a side dish, or a delectable addition to a meal, this bread is sure to be a hit. Experiment with different variations, such as adding roasted red peppers, artichoke hearts, or feta cheese, to create unique flavor combinations that suit your preferences.