Best Cheddar Olive Bread Recipes
BREAD MACHINE CHEDDAR OLIVE BREAD
Make and share this Bread Machine Cheddar Olive Bread recipe from Food.com.
Provided by Diana Adcock
Categories Yeast Breads
Time 4h5m
Yield 1 loaf
Number Of Ingredients 7
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
Use your Bread Machine for this Recipe... We like it with some cheese spreads or just plain is tastey too~!
Provided by Penny Larson
Categories Breads
Time 3h15m
Number Of Ingredients 7
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.
HOT CHEDDAR-OLIVE BREAD
This bread is a great appetizer or wonderful with a hot bowl of soup.
Provided by Amy Brolsma
Categories Appetizers and Snacks Vegetable Olives
Time 25m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the Cheddar cheese, creamy salad dressing, onion, and chili powder. Spread each bread half with an equal amount of the mixture, and top each half with equal amounts olives. Close halves, and cut the loaf into 12 slices. Wrap loaf in aluminum foil.
- Bake 10 to 15 minutes in the preheated oven, until cheese is melted.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 22.2 g, Cholesterol 11.6 mg, Fat 5.2 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 350.3 mg, Sugar 1.8 g
CHEDDAR CHEESE AND OLIVE BREAD
Number Of Ingredients 7
Steps:
- Make 1 Pound Recipe with bread machines that use at least 2 cups flour, or make 1 1/2 Pound Recipe with bread machines that use at least 3 cups flour.Measure carefully, placing all ingredients except olives in bread machine pan in the order recommended by the manufacturer. Add olives at the Raisin/Nut signal.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 175 calories (45 calories from fat) 5g fat (2g saturated) 10mg cholesterol 430mg sodium 28g carbohydrate (1g dietary fiber) 6g protein.SUCCESS TIPIf your bread machine has a 2-pound vertical pan, the loaf will be short, but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the olives 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHEDDAR OLIVE BREAD
Categories Bacon
Number Of Ingredients 0
Steps:
- 2 1/2 c. flour2 1/2 tbsp. sugar2 tsp. baking powder1/2 tsp. baking soda1 tsp. salt1 tsp. dry mustard2 generous pinch cayenne powder1/4 c. butter, softened1 c. shredded sharp cheddar cheese1 egg1 c. buttermilk1 tsp. Worcestershire sauce5 slices bacon, crisply cooked & crumbled1 c. pitted olives, coarsely choppedMix together flour, sugar, baking powder, baking soda, salt, mustard and cayenne. Cut in butter until mixture resembles coarse meal. Stir in shredded cheese.In small bowl, combine egg, buttermilk and Worcestershire sauce. Make a well in flour mixture and pour in liquid; mix just until moist. Stir in bacon and olives. Turn batter into greased 8 x 4 x 2 inch loaf pan. Bake at 375 degrees for 30 to 40 minutes. Turn out of pan and cool on wire rack.
ZURIE'S HOLEY RUSTIC OLIVE-AND-CHEDDAR BREAD
This is based on a French recipe but I changed it substantially. Be warned that this "bread" has a consistency unlike any you've seen! It's actually delicious ... It can be eaten as it, without butter. It'll be great with wine and cheeses or on a platter with cold meats and other savory items. It's great with fried fish, or simply a mixed-greens salad. Next time I'll probably add walnuts in chunky bits as well. Easy and quick. I give both metric and American weights and measures.
Provided by Zurie
Categories Quick Breads
Time 1h20m
Yield 1 bread
Number Of Ingredients 10
Steps:
- Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep).
- Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven.
- Drain the olives and pat dry with kitchen paper. Slice all of them into rounds.
- Grate the cheese on the large holes of your cheese grater, weigh, and keep.
- Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps.
- Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth.
- Fold in the sliced olives and the cheese, folding in well.
- Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese.
- Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done.
- Turn out and cool on a rack.
- (The top might crack, which is normal).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love