Olive Cheddar 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.

OLIVE CHEDDAR BREAD

Steps:

• In a small bowl, or the bowl of your mixer, mix together the water, yeast and honey. Let sit until it's foamy.
• In your mixer bowl, add 1 1/4 cup of the all purpose flour, whole wheat flour, yeast mixture, milk, olive oil and salt and pepper. Using the paddle attachment, mix well.
• Add the olives and cheddar cheese to the mixer and continue mixing. Switch to the hook attachment.
• Add the remaining all purpose flour and mix for another 4 to 5 minutes, until the dough is nice and firm.
• Place the dough in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in size, for about an hour.
• Punch down the dough and place it on a floured surface. Knead it slightly a couple times, then roll it out into a long rectangle.
• Roll up the dough, jelly roll style.
• Place the roll in a greased loaf pan and let rise for another 45 minutes to an hour until it doubles in size.
• Preheat the oven to 375 F degrees.
• Bake the bread for about 40 minutes, or until golden brown. When you tap it, it should sound hollow.
• Cool on a rack.

BREAD MACHINE CHEDDAR OLIVE BREAD

Steps:

• Add all ingredients into the bread machine bowl except the olives and yeast.
• Place the yeast in the yeast hopper and add the olives with 10 minutes remaining on the last kneading cycle.
• Walk away!

OLIVE CHEDDAR BACON BREAD

Steps:

• Preheat oven to 375°F.
• In a bowl combine the flour, sugar, baking powder, baking soda, salt, dry mustard and the cayenne. Add the butter and blend the mixture until it resembles meal. Stir in the cheddar cheese gently.
• In a small bowl whisk together the egg, buttermilk and the Worcestershire sauce; stir the mixture into the flour mixture until it is not quite combined.
• Add the bacon and olives and stir once again briefly until the dough is just combined.
• Turn the batter into a well buttered loaf pan and bake the bread for 30 to 40 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 5 minutes, then turn it out onto the rack and let it cool completely.

CHEDDAR AND OLIVE BALLS

Steps:

• Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
• Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
• Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.

OLIVE CHEESE BREAD

Steps:

• In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. , Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.

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 -- .

CHEDDAR OLIVE LOAF

Steps:

• In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust, color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the olives.

CHEDDAR-OLIVE BREAD

Steps:

• Mix the cheese, olives, and mayonnaise together.
• Spread on the cut surface of the French Bread, which has been sliced horizontally.
• Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.