Olive Bacon And Cheddar Rolls Food

OLIVE BREAD

Steps:

• In a large bowl mix salt and flour and set aside.
• Add water to a medium bowl, stir in sugar until dissolved and add yeast, let the mixture sit for 5-7 minutes for the yeast to bloom. The water should be tap warm, not hot.
• Give the yeast mixture a stir and add it to the flour mixture, knead by hand or using a mixer. The dough will be a little sticky, but it should come off the walls of the bowl. If its still very, very sticky add ½ cup of flour. Knead until all flour is well combined, about 7-10 minutes. Cover the dough with a dry, clean kitchen towel, put it in a warm place and let it rise for 1-2 hours.
• To speed this process, I usually turn the oven to 300F and place the bowl on top of the stove or close to the stove, since its warmer.
• Once the dough tripled in size, sprinkle some flour on a flat surface and knead it for 1 minutes. Let it rest on the working surface for 10-15 minutes and using a rolling pin dusted with flour roll it into a circle or oval shape. The dough must be 1/2 inch thick.
• Spray a loaf pan with baking spray and set aside.
• Top the dough disc with the Black Olive Bruschetta spread 2 inches from the sides, followed by minced garlic and shredded cheddar cheese. Roll the dough into a loaf and transfer to the loaf pan.
• Let it rest for another hour or 1 1/2 hours. The loaf will double in size.
• Preheat oven to 350F.
• Using a kitchen brush, spread the melted butter on top of the loaf and bake for 45 - 50 minutes, until a toothpick inserted in the middle of the bread comes out clean.
• Top with the melted mozzarella cheese and broil for 1-2 minutes, until cheese is golden brown and bubbly. Watch it closely not to burn the cheese.
• Remove bread from oven and let it cool in the pan for one hour.
• Remove from pan, slice and enjoy.

BACON AND CHEDDAR PUFF PASTRY CRISPS

Steps:

• Heat the oven to 400 degrees F.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x12-inch square. Cut into 36 (2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet, making 72 squares in all. Place the squares onto baking sheets.
• Bake for 8 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to make an indentation.
• Spoon about 1/2 teaspoon each cheese and bacon onto each pastry. Bake for 5 minutes or until the cheese is melted. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. Top with the dressing and chives.

OLIVE, BACON, & CHEESE BREAD RECIPE - (4.2/5)

Steps:

• NOTE: City ham is the already cooked ham and is sold as "ready to serve". Buy it still on the bone, because it's better! If you don't want to bring back the whole ham at home, ask your butcher to slice it off for you. In a large bowl, whisk together the wine, oil, eggs, and salt. Separately, mix the flour and baking powder, sift and stir into the liquid preparation. Chop the onion finely and sautee in a skillet with a bit of olive oil or butter. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough. Slice the olives and parsley then cut the ham. Add all ingredients and grated cheese to the basic preparation and mix. Pour into a buttered pan. Bake in the oven for 1 hour at 360°F (180°C).

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.