I love having a loaf of homemade bread to nibble on throughout the week. That yeasty smell your kitchen has while the dough is baking and the first slice fresh out of the oven…nothing can compare to this. I’ve posted many times about my favorite rosemary beer bread from Bonnie Stern. Well, I now have a new beer bread recipe to share that with the addition of olives and sun-dried tomatoes, takes this crusty loaf to a whole new level. And the best part? No yeast, kneading, or rising time required! A quick bread from start to finish!
Beer Bread with Olives & Sun-Dried Tomatoes (Adapted from this recipe)
1 cup all-purpose flour
2 1/2 cups whole wheat flour
1 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 egg, beaten
1 bottle of light beer
1/4 cup chopped sun-dried tomatoes
1/3 cup chopped kalamata olives
1 tbsp oil
Mix together the flours, salt, baking powder, and baking soda. Add the remaining ingredients and spread into a greased loaf pan. Bake at 350 for about 50-60 minutes.
The pickles and other condiments should make sense from the blog title…burger night! The bread was part of a burger night dinner when a lone package of ground turkey breast was sitting in our freezer. But first, what goes better with burgers and bread than soup? Okay, well maybe not the burger part but this carrot and parsnip soup from Eats Well With Others was outstanding.
The sweet and creamy soup, topped with a drizzle of balsamic, went perfectly with the salty and tender bread. A perfect start to our burger night. But before the main event, I roasted off some veggies to serve as sides. Brussels sprouts and white fleshed sweet potatoes…if you’ve never had white fleshed sweet potatoes they are so much sweeter than there orange fleshed relatives and I highly recommend you give them a try!
Spice Coated Sweet Potato Fries (Adapted from A Year in Lucy’s Kitchen)
2 sweet potatoes, cut into fry shapes
1 tbsp olive oil
1/2 tsp red pepper flakes
1 tsp paprika
1 tsp dried thyme
1 tsp ground cumin
salt and pepper
Combine oil and spices in a large bowl. Add potatoes and mix well. Spread on baking sheet and bake at 400 for about 25-30 minutes or until brown.
For the turkey burgers, I wanted something simple, with little to no bread crumb fillers and lots of flavor. I found this recipe, followed it exactly, and they were perfect!
Juicy and flavorful with all the fresh herbs and with no fillers, you really tasted the turkey. A very well-rounded meal! Now I bet the pickles and condiments in the bread picture makes more sense!