Ingredients
- Spinneysfood Self-Raising Flour 375g
- Spinneysfood Fine Grain White Sugar 1 tbsp
- Spinneysfood Fine Sea Salt 1½ tsp
- Spinneysfood Fresh Sage A handful
- Spinneysfood Sun-dried Tomatoes 80g
- Spinneysfood Pitted Black Olives 80g
- Non-alcoholic beer 340ml
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sundried tomato, olive and sage beer bread
South African 15 Mins Prep · 50 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a loaf tin with baking paper.
- In a large bowl, combine the flour, sugar and salt. Finely chop the sage, sundried tomatoes and olives, then stir them through the dry ingredients.
- Pour in the non-alcoholic beer and mix until just combined, do not overmix. It will be a thick, sticky batter, rather than a traditional dough.
- Spoon the mixture into the loaf tin and bake in the oven for approx. 45–50 minutes, or until golden brown. Allow to cool in the tin for 10 minutes before turning out onto a wire rack.
- Slice and serve warm with butter, cheese or dips.