Cheese Olive And Buttermilk Herb Bread Recipe 465

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

TANGY BUTTERMILK CHEESE BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
• To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

OLIVE - CHEESE QUICK BREAD

Steps:

• Grease a loaf pan; set aside. Preheat oven to 350.
• In a large bowl, combine dry ingredients and the cheese; set aside.
• In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
• Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
• Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
• Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
• Place remaining 7 olives evenly spaced down the center of the top of the loaf.
• Brush with olive oil (or spray).
• Bake 35-45 minutes until wooden pick comes out clean.
• Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
• VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .

HERB CHEESE BREAD

Steps:

• In a small nonstick skillet, saute onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese. , Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400° for 20-25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.

CHEESE & OLIVE BREAD FOR APPETIZER

Steps:

• Preheat oven at 375.
• Butter bread mold (approx. 6'' x 9'').
• Melt olive oil, saute onions, green peppers until tender.
• Sift together, flours, baking powder and salt, put aside.
• Beat eggs, milk, mustard and sugar until well incorporated.
• Add to the flour mix gently.
• Add cheeses, sauted onions and green peppers, herbs, mix together.
• Add olives and mix until well distributed.
• Pour into buttered mold bake for approximately 40 minutes or until a toothpick comes out clean.
• Slice into squares and serve with wine or cocktail.

HERB BREAD,CHEESE OLIVE AND BUTTERMILK HERB BREAD

Steps:

• Preheat the oven to 180C. Grease and line a 31 x 11 x 7.5cm loaf tin with baking paper. Set aside. Combine the flour, baking powder, baking soda, salt, pepper, chilli flakes and mustard powder in a large bowl. Mix them well. Add the cheeses, olives, chives and thyme leaves and stir. In a separate bowl, whisk the eggs together. Add the olive oil and buttermilk and whisk to combine. Make a well in the flour mixture and pour in the egg mixture. Stir until it becomes a thick sticky batter. Scrape it into the prepared tin and brush the top with egg wash. Strew the top with extra thyme sprigs and bake for 40 - 45 minutes, until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature.