Sun-Dried Tomato Bread

If you love sun-dried tomatoes and sourdough bread, give this quick and easy sourdough-like sun-dried tomato bread a try.

Yield 1 loaf
Time 1 hour
  • 9×5 inch bread pan
  • large bowl
  • wooden spoon
  • rubber spatula
  • knife
  • pastry brush
  • 3 c unbleached flour
  • 3 T sugar
  • 1 T + ¾ t baking powder
  • 12 oz cold beer
  • ¼ c oil-packed sun-dried tomatoes, drained* and chopped
  • *2 T sun-dried tomato oil (reserved from the tomatoes)
Directions Preheat oven to 350. Lightly oil bread pan and set aside.

Combine flour, sugar, and baking powder, then thoroughly mix in beer and tomatoes. Spread into bread pan and bake 30 minutes.

Remove from oven and cut 4 or 5 deep gashes in the bread, going down to about an inch of the bottom. Brush the oil slowly and evenly over the top of the bread and bake another 10 minutes, until brown.

Remove from oven and let stand for 10 minutes, then remove from the pan and serve warm. Otherwise, let it cool, place in a freezer bag, and freeze for up to a month.


Adapted from Donna Klein’s The Mediterranean Vegan Kitchen (read my review).

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