Savory Quick Bread With Cheese And Olives Recipes

SAVORY QUICK BREAD WITH CHEESE AND OLIVES

Steps:

• Preheat oven to 350F/180C.
• In a medium bowl, mix the flour with the baking powder.
• Add eggs, oil, and wine and mix well. Add olives, red pepper, ham or bacon, cheese, and stir to combine. Taste for salt and pepper. ((keep in mind that the other ingredients are salty, so there is not much need of adding a lot)
• Place the batter into a loaf baking pan and bake for 45 minutes or until golden brown on top.
• Allow it to cool, remove it from the pan and serve slices of it.

OLIVE AND CHEESE LOAF

Steps:

• In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
• Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
• Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
• Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
• Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
• Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
• Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.

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 -- .

OLIVE & ONION QUICK BREAD

Steps:

• Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

SAVORY CHEESE AND CHIVE BREAD

Steps:

• Center a rack in the oven; preheat oven to 350°; generously butter an 8 x 4 1/2 x 2 3/4-inch loaf pan (a Pyrex pan is perfect; if your pan is larger, go ahead and use it, but your loaf will be lower and you'll have to check it for doneness a little earlier).
• Whisk the flour, baking powder, salt, and white pepper together in a big bowl.
• Put the eggs in another bowl and whisk for about 1 minute, until they are foamy and blended; whisk in the milk and olive oil.
• Pour the wet ingredients over the dry ingredients and , using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together; there is no need to be energetic (beating the dough toughens it); nor do you need to be very thorough, just stir until all the dry ingredients are moistened.
• Stir in the cheese, grated and cubed, the herbs, and walnuts (you will have a thick dough).
• Turn the dough into the prepared pan and even the top with the back of the spatula or spoon.
• Bake for 35-40 minutes or until the bread is golden and a slender knife inserted into the center comes out clean.
• Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.
• Dorie suggests if serving with drinks/wine--cut bread into 8 slices, about 1/2 inch thick, and cut the slices into strips or cubes.
• Well wrapped, the loaf will keep for about 2 days at room temperature or for up to 2 months in the freezer (thaw in the wrapper).
• **This is not a very moist loaf--it is not meant to be--so it may seem a little dry after a couple of days; it is good to toast the slices.

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.