Dec 11, 20233 min read

Sun-Dried Tomato Quick Bread Recipe

In the world of homemade bread, there's something uniquely comforting about baking a loaf. Usually, the thought of baking homemade bread comes with the idea of kneading dough countless times and waiting hours for the perfect rise. This rustic loaf with the rich, bold flavors of green oli aves and sun-dried tomatoes is simple to make without kneading and rising.

The craving for comforting soups and hearty foods kicks in as winter arrives. I was craving homemade soup and wanted a hearty yet flavorful bread for dipping. Wanting a change, I settled on an olive and sun-dried tomato bread, utilizing leftover ingredients from Thanksgiving and a prior recipe. Surprisingly, this bread proved simpler than expected. The best part about this bread recipe is with just flour, eggs, and baking powder, it's incredibly budget-friendly. Given the rise in grocery prices, spending $2.50 to over $3.00 on store-bought bread, which often lacks heartiness, is common. With this quick bread recipe, you'll enjoy a flavorful, filling loaf of bread without breaking the bank.

As this rustic-style bread bakes, you can almost taste the Mediterranean flavor with its hearty yet chewy texture. Paired excellently with soup, it offers a hearty and satisfying comfort, perfect for the winter season.

Quick breads typically bring to mind sweet varieties such as cinnamon or banana bread. However, this recipe focuses on a quick bread similar to peasant bread. This quick bread recipe results in a sticky mixture similar to a batter rather than traditional bread dough as you mix it.

What Is Peasant Bread?

Peasant bread is a traditional, simple type of bread that has roots in rustic and economical cooking and is typically baked in a round loaf. Peasant bread is characterized by its basic ingredients, often consisting of flour, water, yeast, and salt. This bread is known for its hearty and straightforward nature, making it easy to prepare. The term "peasant bread" reflects its historical association with practical, frugal recipes that could be made with minimal resources. Today, variations of peasant bread can include additional ingredients or flavors while maintaining its humble and comforting essence.

This sun-dried tomato quick bread recipe has become my go-to for its unbeatable combination of simplicity and unique, bold flavors. It's a breeze to whip up, making it a perfect choice for those busy days or when I'm craving a delightful change in my routine. Sometimes, it feels like we fall into a culinary rut, repeating the same dishes. This recipe, with its bold flavors adds a burst of distinctiveness to my meals, reminding me that there are countless ways to explore and savor different flavors through baking.

Why You'll Love It:

• No-Kneading

The absence of kneading makes this recipe beginner-friendly and a time-saver. The dough does its thing with minimal effort.

• Yeast-Free

No yeast? No problem. This bread relies on baking powder for a perfect rise without the need for yeast.

• Affordable

Budget-friendly and bursting with flavor, this bread requires just a few simple ingredients. I consistently purchase green olives during the holidays, and with leftovers on hand, this bread provides a fantastic solution to put them to good use.

• Mediterranean Flavor

The combination of olives and sun-dried tomatoes adds a delightful

Mediterranean twist, making it a flavorful companion to any meal.

Ingredients & Directions

2/3 cup milk at room temperature

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

3 tablespoons oil drained from the sun-dried tomatoes 1/2 cup green olives (black olives may also be used)

1/2 cup sun-dried tomatoes packed in oil, drained and sliced.

1 tablespoon, fresh or dried basil

1. Heat the oven to 400°F and warm a Dutch oven for 10 minutes. Line the Dutch oven with parchment paper. Alternatively, if you don't have a Dutch oven, you can bake the bread in a greased loaf pan.

2. In a bowl combine eggs and milk, whisk until just mixed. Add the flour and baking powder to the milk mixture and beat with an electric mixer for two minutes, add salt and oil, and blend for an additional minute. Stir in olives, sun-dried tomatoes, and basil with a spoon. The mixture will be sticky you may have to finish blending with a rubber spatula or wooden spoon.

3. Pour the batter into the prepared Dutch oven or pan and bake for 30 minutes or until a toothpick comes out clean. Let the bread cool slightly on a wire rack before serving it warm.

Explore these additional bread recipes by Lia Rose Simply Home!

Subscribe to my email list and join me on this journey as we celebrate the joy of home, one delicious recipe and homemaking inspiration at a time.

Thank You for stopping by Lia Rose Simply Home, where you will find simple, inspirational, homemaking!