Olivia and I are taking a trip today. We are going to visit my sister and her family in the Texas Hill Country. This is my first road trip with just Olivia and I on the big open road. I’ve got my trusty iPad with lots of Sophia the First downloaded and tons of snacks. I decided to play catch up on some easy and quick recipes before I left town and also wanted to leave my main squeeze some food at home.
Bread is one of those foods that people steer clear of because of the whole kneading process. Well guess what? This is no knead bread and took about 5 minutes to prepare and a little less than an hour to bake.
Now Shaun has a loaf of bread to make some sandwiches, dip in soup or just eat with butter. Homemade bread is definitely a favorite of mine too so I made sure to keep a couple of slices for myself before traveling. I mean you can’t make something and not taste it, right? This bread would also compliment any Italian dish.
ENJOY ~ Meagan
Sun-dried Tomato Olive Bread
3 1/4 cup flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1 1/2 cup milk
1/3 cup chopped sun-dried tomatoes
1/4 cup chopped olive mix
1/3 cup grated parmesan cheese
3 Tablespoons unsalted butter, melted
Preheat oven to 375 degrees.
In a bowl combine the flour, baking powder, salt and sugar. Slowly stir in the milk with a wooden spoon. Then add tomatoes, olives and cheese. Stir so that everything is well mixed.
Pour into a greased bread loaf pan. Top with melted butter and bake in oven for 50 minutes.
Store in a ziploc bag