Olive Cheese Twisty Bread Food

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 BREAD.

Steps:

• Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

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 & CHEESE TWISTY BREAD

Steps:

• Heat the oven to 190 degrees Celsius.
• Dissolve the sugar in the water in a large measuring cup. Add the yeast & stir until combined. Leave until the yeast is frothy (about 10-15 minutes).
• Grate the cheese & drain the olives - put to one side.
• Put the flour & salt into a large bowl.
• Add the yeast mixture & olive oil. Stir until well combined.
• Tip the dough onto a lightly floured bench & knead for 5-10 mintues, or until the dough is elastic & smooth.
• Divide the dough into two equal parts.
• Roll the first part out into a long rectangle, approximately 6in by 14in. Thickness of the dough doesn't matter.
• Evenly scatter the grated cheese & half of the crushed garlic over the dough, gently press the cheese down, and fold the short end (at each end) in over the cheese (approx 1 inch).
• Start rolling the long side of the dough over swiss roll style, the aim is to end up with a long sausage with the filling fully contained within it. Gently press the seam to flatten & turn over to rest seam side down.
• Repeat with the remaining dough, this time using the olives & half of the crushed garlic.
• Place the two sausages side by side, seam side down, and weave them over each other creating a spiral/braid.
• Place onto a baking paper lined sheet & cover with a clean dry cloth. Leave until doubled in size (about 1 hour or so).
• Bake in the oven for about 40 minutes, or until golden on top.

OLIVE CHEESE BREAD

Steps:

• Rough chop black and green olives.
• Combine green onions and olives with the softened butter, mayo, and cheese. Mix thoroughly.
• Slice french bread in half lengthwise. Spread mixture evenly over halves.
• Bake at 325 for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly.
• Can make mixture 2 days ahead, spread on unbaked bread and freeze too!

SOFT BREAD TWISTS

Steps:

• In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets., Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.

CHEESE & OLIVE BREAD FOR APPETIZER

Steps:

• Preheat oven at 375.
• Butter bread mold (approx. 6'' x 9'').
• Melt olive oil, saute onions, green peppers until tender.
• Sift together, flours, baking powder and salt, put aside.
• Beat eggs, milk, mustard and sugar until well incorporated.
• Add to the flour mix gently.
• Add cheeses, sauted onions and green peppers, herbs, mix together.
• Add olives and mix until well distributed.
• Pour into buttered mold bake for approximately 40 minutes or until a toothpick comes out clean.
• Slice into squares and serve with wine or cocktail.

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 BREAD

Steps:

• Preheat oven to 325°F.
• Roughly chop: black olives, green olives, and onions.
• In large bowl, combine butter, mayonnaise, cheese, olives, and onions.
• Stir until well combined.
• Slice bread in half lengthwise.
• Spread olive-cheese mixture in even layer on each half.
• Bake for 20-25 min, until cheese mixture is thoroughly melted and beginning to turn light brown and bubbly.
• Cut into diagonal slices and serve immediately.

OLIVE CHEESE BREAD

Steps:

• Mix the butter and the mayonnaise.
• Add shredded mozzarella cheese, chopped black olives, garlic powder and onion powder.
• Mix well and chill for approximately 30 minutes to allow flavors to blend.
• If you do not have time to chill it is still great.
• Preheat oven to 350 degrees.
• Cut loaf of French Bread in half lengthwise and place on a foil lined cookie sheet.
• Spread cheese mixture over each half of bread.
• Cut the bread into serving size pieces.
• It is easier to cut at this stage than once it is hot.
• Cook at 350 degrees for 10-15 minutes or until the cheese melts.