Olive Cheddar Bread Food

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.

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.

NO-KNEAD CHEDDAR BREAD

Steps:

• In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
• Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
• Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
• Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
• Remove the bread from the Dutch oven and allow to cool completely before slicing.

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.

CHEDDAR OLIVE BREAD

Steps:

• 1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select setting. Choose crust, color and loaf size if available. Bake according to bread machine directions (check dough after 5 min. of mixing; add 1 to 2 Tbls. water or flour if needed.
• 2. Just before the final kneading, add the olives.
• 3. I recommend you do not use a brd. machine's time-delay feature for this recipe.

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.

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.

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!

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.

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 -- .