Buttermilk Quick Bread With Parmesan Olives And Thyme Food

ITALIAN HERB PARMESAN QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• To make the buttermilk add the milk and vinegar to a medium size bowl and stir.
• If using store bought buttermilk, omit the above step.
• Place all of the dry ingredients (except for the cheese to top the bread) into a large bowl and whisk to combine.
• Pour in the milk mixture into the flour mixture and stir with a wooden spoon until it's a thick, lumpy and pasty consistency.
• Spoon the batter evenly into a loaf pan that has been liberally sprayed with cooking spray.
• Top the batter with the remaining Parmesan cheese and bake in a preheated oven for approximately 60 minutes or until the bread is golden brown.
• Allow the loaf to cool for 5 minutes and then turn the loaf out onto a cooling rack for at least 30 minutes before slicing and serving.

FRENCH BREAD WITH KALAMATA OLIVES AND THYME

Steps:

• Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
• Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
• Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.

BUTTERMILK QUICK BREAD WITH PARMESAN, OLIVES AND THYME

Steps:

• Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Whisk together flour, sugar, baking powder, baking soda, salt, and dry mustard in a large bowl. Whisk together eggs, oil and buttermilk in a large glass measuring cup. Pour egg mixture into flour mixture. Add cheese, olives and thyme. Use a rubber spatula to mix until just moistened. Do not over mix. Scrape into prepared pan and bake until golden on top and a toothpick inserted into center of bread comes out dry, about 45 minutes. Let stand in pan on wire rack for 15 minutes before turning over, re-inverting and letting cool completely.

OLIVE QUICK BREAD

Steps:

• Place rack in lower third of the the oven and preheat to 350F.
• Grease a loaf pan.
• Whisk together the first 5 ingredients.
• In a bowl, whisk eggs, milk, and oil.
• Add the flour mixture and lightly mix together.
• add the nuts and olives.
• Stir until blended.
• Place batter into prepared loaf pan.
• Bake 40 to 45 minutes or until toothpick comes out clean.
• Cool 10 minutes and unmold onto rack.

BUTTERMILK QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Spray the interior of a 8-by-4-inch loaf pan with a vegetable oil spray.
• In a bowl, combine all dry ingredients except for sesame seeds.
• In a separate bowl, combine buttermilk, egg, honey and oil; stir into flour mixture just until blended.
• Spoon batter into the baking pan.
• Sprinkle sesame seeds over the top.
• Bake 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool slightly.
• Turnout and cool completely on a wire rack.

CHEESE, OLIVE AND BUTTERMILK HERB BREAD RECIPE - (4.6/5)

Steps:

• 1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside. 2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together. 3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined. 4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly. 5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf. 6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack. 7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.