Best Olive Nut Bread Recipes

OLIVE NUT SPREAD

Steps:

• In a mixing bowl, combine all ingredients. If your cream cheese is soft enough you will not need a mixer. I had no problem mixing this with a spoon.
• Chill in refrigerator for 2 hours.
• Serve with wheat thins, Hawaiian rolls, Ritz crackers, or bread for small sandwiches.

OLIVE NUT BREAD

Steps:

• Sift together in a large mixing bowl the flour, sugar, baking powder, and salt.
• In a small bowl, mix the milk and egg. Add this to the dry ingredients and stir until just moistened.
• Stir in olives, walnuts, and pimento. Mix thoroughly.
• Pour into greased and floured 9x5x3 loaf pan.
• Preheat oven to 350.
• Let the bread stand in pan for 20 minutes before baking.
• Bake for 1 hour.
• Let stand for 5 minutes before removing from pan.

CREAM CHEESE, OLIVE, AND NUTS SPREAD

Steps:

• Add olive juice a little at a time to room temperature cream cheese and whip until light and fluffy.
• Chop the olives and walnuts and add to cream cheese mixture.

HELOISE'S OLIVE NUT SPREAD

Steps:

• Mix all ingredients together well.
• Great on a sandwich or on crackers.

NO-KNEAD SKILLET OLIVE BREAD

Steps:

• Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
• Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
• Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
• Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

SAVORY OLIVE-NUT BREAD

Steps:

• Sift together the all-purpose flour, baking powder, salt, and optional.
• cayenne. Combine with the whole-wheat flour. Whisk together the.
• egg, milk, and olive oil in a small bowl and add to the flour mixture,.
• stirring just enough to combine. Add the olives, nuts, and oregano.
• Place the batter in a greased loaf pan and bake in a preheated 350°F.
• (180C) oven for 45 minutes. Makes 1 loaf.

OLIVE SANDWICH SPREAD

Steps:

• In a small bowl, combine all the ingredients. Spread on crackers or bread.

WALNUT-OLIVE BREAD

Steps:

• Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes. When the mixture is foamy, stir in the remaining ingredients. Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic. (The dough can also be made in a food processor.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
• Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans. Let rise for 30 minutes or until doubled in bulk.
• Preheat the oven to 375 degrees.
• Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.

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.