Feta Cheese And Olive Bread Recipes

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.

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.

GREEK CHEESE AND OLIVE QUICK BREAD

Steps:

• Preheat oven to 375°F.
• Grease a baking sheet with olive oil.
• Beat eggs, yoghurt and baking powder together.
• Add butter and eggs to mixture and beat well.
• Add feta cheese, olives and flour and knead mixture until dough easily comes off hands Add olive oil.
• Separate dough into 3 equal portions.
• Shape into 3 balls and place on oiled baking sheet.
• Press down with palm, to flatten slightly.
• Sprinkle generously with sesame seeds and press again lightly to make them 'stick'.
• Bake for 50-55 minutes, or until cheese breads sound hollow when tapped on bottom.

FETA CHEESE BREAD

Steps:

• Put the warm water in a medium bowl, sprinkle the yeast over the water and stir. When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand). Add the olive oil slowly until the dough is pliable and smooth. Work in the feta cheese, kneading until evenly distributed throughout the dough. Cover the dough and let it rest for 30 minutes.
• Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand. The dough shouldn't be any higher than about 1 1/4 inches. Score the top lightly in squares or diamond shapes. Cover with a towel and allow the dough to rise for one hour.
• Preheat the oven to 340F (170C).
• Bake for approximately 30-40 minutes. It should be done on the bottom and nicely browned on top.

FETA CHEESE AND OLIVE BREAD

Steps:

• Heat buttermilk for 30 seconds in the microwave on HIGH.
• Add ingredients to the bread machine according to your manufacturer's directions, except the olives.
• Cycle: Basic or Nut, Loaf Size: 1.5 lb.
• After 5 minutes of kneading, check the dough; add a tablespoon of water at a time if too dry, or a tablesoon of flour at a time if too wet.
• Add the olives at the add-in beep.

FETA TAPENADE

Steps:

• Blend Kalamata olives, green olives, lemon juice, anchovy fillets, garlic, thyme, and rosemary in a food processor until coarsely chopped; transfer to a bowl. Slowly drizzle olive oil into the olive mixture while stirring. Fold feta cheese into the mixture. Season the tapenade with black pepper; stir.

GREEK OLIVE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.