OLIVE AND CHEESE LOAF
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 8-inch round loaf
Number Of Ingredients 6
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.
SAGE & GRUYERE SOURDOUGH BREAD
A sourdough starter gives loaves extra flavor and helps the rising process. This bread, with sage and Gruyere cheese, comes out so well that I'm thrilled to share it. -Debra Kramer, Boca Raton, Florida
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 pieces).
Number Of Ingredients 11
Steps:
- Let Sourdough Starter come to room temperature before using., In a small bowl, dissolve yeast in warm water. In a large bowl, combine Sourdough Starter, pumpkin, 1/4 cup cheese, butter, sugar, sage, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be slightly sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a round loaf. Place on a greased baking sheet. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Brush egg over loaf; sprinkle with remaining cheese. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 98 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 186mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
OLIVE BREAD
Savory quick breads, such as this olive bread recipe, are often served as appetizers in France. They are called cakes and will include different vegetables and meats. You might find bacon and prunes included together, or feta and basil, or salmon and zucchini. I'm sure you can think up your own wonderful taste combination
Provided by Marsha Gardner @mrdick1950
Categories Cheese Appetizers
Number Of Ingredients 9
Steps:
- Drain the olives of any brine and then toss them with 2 tablespoons of flour to lightly coat them. Set aside.
- Mix the flour with the baking powder. Add the eggs and, using a wooden spoon, mix into a stiff dough. Stir in the oil and the wine and keep stirring until smooth, or as smooth as you can get it with a couple of minutes of mixing. (You could use a hand held mixer or a stand mixer to do the mixing for you). Stir in the floured olives, the ham, the cheese, and the pepper. You shouldn't need to add salt, because the ham, cheese and olives all contribute enough salty taste.
- Pour the batter into a non-stick 12 inch loaf pan (or a greased Pyrex loaf pan) and bake at 350° for 55 minutes to one hour,or until a tester comes out clean.
- Remove from the oven and allow to cool 10 minutes before removing the bread from the pan. Allow to cool completely before cutting to insure clean slices. Cut into 1/2 inch cubes.
- To serve the bread, let it cool completely, then cut it into one inch cubes for bite-sized enjoyment. Delicious and easy.
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
SAVORY GRUYE'RE GARLIC BREAD (ABM)
The rich flavor of Gruyere cheese blends nicely with the garlic forming a full bodied loaf. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. If you can't find Gruyere, traditional Swiss cheese can be substituted. I have adapted this recipe to be made in an automatic bread maker on dough cycle, then formed into a loaf. The cheese needs to be shredded coarsley or chopped into 1/8-1/4" pieces.
Provided by BakinBaby
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat milk and butter in microwave for 60 seconds.
- In a bread machine pan, place warm milk/butter mixture, well beaten egg, minced garlic, shredded gruyere cheese, then; flours, potato flakes and salt, in the center of dry ingredients; add yeast.
- Process on dough cycle as your bread machine directs.
- When dough is done, punch down, form in a elongated loaf on cornmeal covered baking sheet.
- Cover with a light towel, let rise until double about 30-45 minutes, cut 3 slits acoss, brush loaf with egg yolk and water mixture, bake at 375 for about 30 minutes or until golden brown.
- Cool on a wire rack, makes one loaf.
Nutrition Facts : Calories 177.4, Fat 6, SaturatedFat 3.3, Cholesterol 44.7, Sodium 252, Carbohydrate 23.9, Fiber 1.5, Sugar 0.2, Protein 7
SAVORY HAM AND GRUYèRE BREAD
Provided by Jane Sigal
Categories easy, side dish
Time 1h30m
Yield About 20 slices, or 4 dozen mini muffins
Number Of Ingredients 10
Steps:
- Center a rack in the oven and heat to 350 degrees. Or, if making mini muffins, position 2 racks in upper third of the oven and heat to 425 degrees. Generously brush a loaf pan or four 12-portion mini muffin pans with butter.
- In a large bowl, whisk flour with baking powder, salt and pepper.
- In a medium bowl, lightly whisk eggs, then whisk in milk and olive oil.
- Using a rubber spatula, fold wet ingredients into dry until barely mixed. Fold in ham and cheese.
- Scrape batter into loaf pan and smooth top, or using your finger, push a tablespoon of batter into each muffin cup.
- Bake loaf until golden and a toothpick inserted in center comes out with a few crumbs attached, 40 to 50 minutes. Or bake muffins until golden, about 15 minutes, switching pans between racks halfway through.
- Transfer to a rack to cool in pan for 5 minutes. Run a knife around edge to release. Turn out loaf onto rack to firm up before slicing, about 30 minutes; using a serrated knife, cut into 3/8-inch slices, then cut into halves or quarters. Muffins can be served warm or at room temperature.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 207 milligrams, Sugar 0 grams, TransFat 0 grams
SAVOURY OLIVE BREAD
A marvelous quick bread to make for a lunch. A savoury melt in the mouth texture. This bread is best fresh from the oven. Also great to eat with Italian style meals.
Provided by Chrissyo
Categories Breads
Time 1h20m
Yield 1 loaf bread
Number Of Ingredients 8
Steps:
- Preheat the oven at 180°C/350°F.
- Brush a 20x10 cm (8 x 4 inch) loaf tin with olive oil and line with greased greaseproof paper.
- Beat the eggs until frothy and stir in the chopped olives, oil and milk.
- Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is combined; be careful not to over mix.
- Spoon into the prepared loaf tin and bake in the oven for 1 hour, or until hollow when tapped.
- Leave in the tin for a minute, then turn onto a wire rack to cool.
- Serve sliced with a salad, or make into sandwiches with slices of cheese between.
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