By Teresa J. Farney
The Gazette
(KRT)
Yield: 8 servings
¼ cup granulated sugar
3 ½ cups self-rising flour 12 ounces beer, at room temperature
1 egg
¼ cup tomato sauce
2 ounces sun-dried tomatoes, packed in oil, drained and chopped
Procedure:
1. Preheat oven to 350 degrees. Grease 8 ½-by-4-by-3-inch loaf pan.
2. Mix sugar and flour. Add beer, egg and tomato sauce; mix. Fold in tomatoes.
3. Spoon batter into greased loaf pan and bake 50-60 minutes.
Nutrition data per slice (1/8 of loaf): Calories 260 (8 percent from fat); 2.2 g fat (sat .4 g, mono .9 g, poly .5 g); protein 7 g; carbohydrates 50 g; fiber 2.32 g; cholesterol 27 mg; sodium 764 mg; calcium 193 mg.
Source: www.recipegoldmine.com
© 2003, The Gazette (Colorado Springs, Colo.).
Distributed by Knight Ridder/Tribune Information Services.
