Cheddar Beer Bread Recipe

Makes 1 loaf(14 slices)
8 dried tomato halves
Boiling water
3 cups unsifted all-purpose flour
1 cup coarsely shredded sharp Cheddar cheese
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon cracked black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 12-oz. bottle or can beer, at room temperature

1. In small heatproof bowl, place tomatoes and add boiling water to cover; let stand until softened--about 15 minutes.

2. Meanwhile, in large bowl with fork, combine flour, cheese, sugar, baking powder, pepper, salt, and cumin; set aside. Drain tomatoes and pat dry. Cut tomatoes into 1/4-inch pieces and toss with flour mixture until well mixed.

3. Grease and flour a 9-by-5-inch loaf pan. Stir beer into flour mixture just until dry ingredients are moistened. Don't overmix. Pour into prepared pan. Set aside 10 minutes.

4. Heat oven to 350 degrees F. Bake bread 50
minutes or until loaf is lightly browned and skewer inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack.