Quick and Easy Olive and Sun Dried Tomato Bread

What is it about homemade bread that is so special?  Is it the nostalgia of a by gone era?  I remember when I was young, the only time I experienced homemade bread was during special occasion dinners and maybe an occasional Sunday.   I love that something so simple can bring such pleasure so easily.  Or am I being  melodramatic?  Doesnt matter!  To create more happy and special moments in my familys life, Ive decided to bake more of my own bread.  What makes homemade bread special for  you?

Today’s post is a quick and easy way to  give a  nice flavor pop to your dinner bread routine.  I truly enjoy soda breads.  Not just because they are easier to make than a standard yeast bread, but because they have such an interesting flavor and texture.  This Olive and Sun Dried Tomato Bread is no exception.  The bold flavors of kalamata olives paired with the sweet tang of jarred sun dried tomatoes will go nicely with a variety menu’s.  The left over bread is great the  next morning for buttered toast, or maybe a hearty (albeit crumbly) sandwich for lunch.  This bread is also a nice accompaniment for soups and stews.

Soda bread is a bread that is leavened with soda instead of yeast, with Irish Soda Bread probably being the most famous.  Some people call it quick bread, some even call it peasant bread.  Whatever you want to call it,  you are sure to enjoy it.   My 10 year old son Thompson was actually thrilled to help.  He has recently discovered the Kitchenaid mixer and enjoys watching the ingredients come together in the bowl.    Okay, the next loaf of bread will be of Thompson’s design!  It will be fun to see what he comes up with.

Print Recipe
Quick and Easy Olive and Sun Dried Tomato Bread
  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a loaf pan, 8 inch spring form pan or other desired cooking vessel.
  2. Combine the eggs and milk until combined in a small bowl
  3. In a larger bowl or your Kitchenaid, sift together the flour, baking soda, salt and baking soda. add your milk mixture and oil. Mix well. I mixed in my Kitchenaid for 2 minutes with the regular beater. No dough hook was needed.
  4. Stir in the olives, sun dried tomatoes and basil.
  5. Pour the batter/dough into your prepared pan and bake until a tester inserted into the bread comes out clean. This should be around 30 minutes.
  6. Remove the pan to a wire rack and allow to cool slightly. Serve bread warm.

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