Best Herb Breadcheese Olive And Buttermilk Herb Bread Recipes

Cheesy Olive Herb Bread image

Provided by Elizabeth Lancaster

Time 1h45m

Number Of Ingredients 18

2 1/4 c sifted flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp dry ground mustard
2 tsp ground garlic powder (or less if you dont like garlic)
1/2 c white mozzerella, grated
1/2 c chedder cheese, grated
1/2 c sliced green olives
8 slice sun dried tomatoes(diced)
1 tsp black pepper
1/2 c mixture of dried onion/ parsley flakes (what i had on hand) or fresh
1 tsp dry thyme
2 large eggs
2 1/2 Tbsp olive oil, extra virgin
1 1/4 c buttermilk
(OR USE 1 1/4 CUP LESS 1 TBSP FRESH MILK + 1 TBSP WHITE VINEGAR OR LEMON JUICE. SET ASIDE FOR 10 MINUTES BEFORE USING)
EGG WASH (OPTIONAL) MADE FROM 1 EGG YOLK BEATEN WITH 2 TSP WATER EXTRA THYME SPRINGS AND SEA SALT, FOR TOPPING

Steps:

1. Preheat oven to 350* Generously butter a large loaf tin and either line it with butter parchment paper or dust with flour. Set tin aside.
2. Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sun dried tomatoes,onion,garlic, parsley and thyme and stir them thoroughly together.
3. In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
4. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
5. Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf.
6. Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack. This loaf is best served on the same day. Wrap left overs tightly and store in fridge. Gently reheat in oven if serving left overs.
7. Made me think that this would pair good with Hummus, and make these into drop dinner rolls, Going to have to give that a try and see if they even come out as good as the bread itself! Hope you give this bread a try at your dinner table!!! Enjoy!

Orange Pecan Cream Cheese Pull-Apart Danish Loaf image

Provided by nott2339

Categories Breakfast

Time 1h15m

Yield 1 10 inch coffee cake, 10 serving(s)

Number Of Ingredients 8

3/4 cup sugar
1/2 cup pecans, chopped
1 tablespoon orange zest
2 (11 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits
3 ounces cream cheese
1/2 cup butter, melted
1 cup powdered sugar
2 tablespoons orange juice

Steps:

Combine sugar, pecans, orange zest.
Separate each biscuit, (there shoud be 20 biscuts - so you will have 40 layers).
Cut cream cheese into 20 pieces.
Place one piece of cream cheese on each of 20 biscuit halves.
Top with remaining biscuits halves and pinch the edges to seal them.
Dip filled biscuits in melted butter.
Dredge in the sugar mixture. I do have to make extra mixture sometimes.
Stand each biscuit on it's edge in a lightly greased 12-cup bundt pan, spacing evenly, but together.
Drizzle with remaining butter and sugar mixture.
Bake at 350 degrees for 45 minutes, or until golden brown.
Immediately invert onto a wire rack.
Combine powdered sugar and orange juice, and drizzle over the danish.
Serve immediately.

Nutrition Facts : Calories 420.7, Fat 19.6, SaturatedFat 8.9, Cholesterol 33.8, Sodium 511.9, Carbohydrate 58.2, Fiber 0.6, Sugar 27.2, Protein 5.1

Cheese, Olive and Buttermilk Herb Bread Recipe - (4.6/5) image

Provided by á-41473

Number Of Ingredients 18

2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp dry mustard powder
60 g freshly grated parmesan
60 g grated cheddar cheese
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 Tbsp olive oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
Extra thyme springs and sea salt, for topping

Steps:

1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside. 2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together. 3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined. 4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly. 5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf. 6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack. 7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.