Olive Loaf Food

OLIVE LOAF

Steps:

• Preheat the oven to 375 degrees F.
• Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
• Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
• Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
• Remove the loaf from the pan and allow to cool on a rack before serving.
• Tapenade:
• 1/2 pound pitted mixed olives
• 2 anchovy fillets, rinsed
• 1 small clove garlic, minced
• 2 tablespoons capers
• 2 to 3 fresh basil leaves
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
• Yield: approximately 1 to 1 1/2 cups

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 LOAF

Steps:

• Heat oven to 200C. Oil 22cm x 12cm loaf tin.
• Combine the flour, cheese,ham, olives, salt & pepper in a mixing bowl.
• In another bowl whisk the eggs and 100ml olive oil.
• Mix togerther. spoon into tin and smooth top.
• Bake the loaf for 30 mins.

OLIVE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

CHEESE OLIVE LOAF

Steps:

• Preheat oven to 350°F. Cut loaf into 16 slices, being careful to not cut all of the way through bread to bottom of loaf.
• Mix cheese, olives and mayo; spread evenly between bread slices. Wrap loaf in foil.
• Bake 20 min. Serve warm.

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.