Cheese And Olive Bread Recipes

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.

Steps:

• In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. , Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.

Steps:

• In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.

Steps:

• Sauté onion in 15 ml (1 tbs) olive oil for 3 - 4 minutes.
• Add pancetta and continue to sauté for 5 minutes. Transfer to a paper towel to drain. Set aside.
• Mix and combine white wine, olive oil (100 ml) and eggs.
• Add the flour mixed with baking powder, mix and combine.
• Add onion and pancetta, ham, black and green olives, grated cheese and parsley. Mix and combine.
• Pour the mixture into the bread pan lined with parchment paper. Bake in the oven for 50 minutes at 180°C (toothpick test).
• When done, let the loaf cool for 10 minutes. Take it out of the pan and transfer to a serving tray. Cut into slices thick to your liking. Serve with cherry tomatoes, radishes, green onions or green salad.

Steps:

• Grease a loaf pan; set aside. Preheat oven to 350.
• In a large bowl, combine dry ingredients and the cheese; set aside.
• In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
• Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
• Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
• Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
• Place remaining 7 olives evenly spaced down the center of the top of the loaf.
• Brush with olive oil (or spray).
• Bake 35-45 minutes until wooden pick comes out clean.
• Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
• VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .

Steps:

• Preheat oven at 375.
• Butter bread mold (approx. 6'' x 9'').
• Melt olive oil, saute onions, green peppers until tender.
• Sift together, flours, baking powder and salt, put aside.
• Beat eggs, milk, mustard and sugar until well incorporated.
• Add to the flour mix gently.
• Add cheeses, sauted onions and green peppers, herbs, mix together.
• Add olives and mix until well distributed.
• Pour into buttered mold bake for approximately 40 minutes or until a toothpick comes out clean.
• Slice into squares and serve with wine or cocktail.

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!

Steps:

• Preheat the oven to 400 degrees F. Grease an 8.5-x-4.5-inch loaf pan.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In a second bowl, lightly beat the eggs, then whisk in the milk, olive oil, and ham (or tapenade). Pour the liquid ingredients over the flour mixture and stir gently, just until everything is moistened. Switch to a rubber spatula and fold in the cheese and olives; DO NOT OVERMIX. Scrape the batter into the pan.
• Bake the loaf for 10 minutes at 400°F Reduce the oven temperature to 375 F and continue to bake the loaf for another 35 minutes, until it's puffed and golden, and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and let it rest for 5 minutes, then turn it out. Turn the loaf right side up and let cool completely on the rack.

Steps:

• Rough chop black and green olives.
• Combine green onions and olives with the softened butter, mayo, and cheese. Mix thoroughly.
• Slice french bread in half lengthwise. Spread mixture evenly over halves.
• Bake at 325 for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly.
• Can make mixture 2 days ahead, spread on unbaked bread and freeze too!