Beer Quick Bread With Olives And Onions
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 1/2 cups flour 1 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 large egg, beaten 1 1/2 cup beer 1/2 cup chopped onions 1/2 cup pitted, chopped Kalamata olives 1 teaspoon ground black pepper

Instructions

Lightly oil a loaf pan and preheat the oven to 350. In a large bowl combine the flour, salt, baking soda and baking powder.  Make a hole in the center of the flour mixture and place the egg, beer, onions, olives and pepper into the hole. Mix until combined. Pour the batter into the loaf pan and bake in the middle of the oven for about 40 to 45 minutes, or until a slim knife inserted in the center of the bread comes away clean. Remove the bread from the pan and leave to cool on a rack. Serve. 

Serving Size

Makes 1 loaf.

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About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .