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.
CHEESE OLIVE LOAF
Break the garlic bread habit by serving warm slices of this sharp cheddar and green olive loaf with your favorite soup, stew or pasta dish.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 16 servings, 1 slice each.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Cut loaf into 16 slices, being careful to not cut all of the way through bread to bottom of loaf.
- Mix cheese, olives and mayo; spread evenly between bread slices. Wrap loaf in foil.
- Bake 20 min. Serve warm.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
CHEESE-FILLED MEAT LOAF
My mother's meat loaf is something special, swirled with a filling of sour cream, cheddar cheese and stuffed olives. It's the perfect centerpiece for Sunday dinner or even a festive occasion. -Susan Hansen Auburn, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 14x10-in. rectangle. Spread sour cream to within 1/2 in. of edges. Sprinkle with cheese and olives. , Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 65-75 minutes or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 486 calories, Fat 30g fat (15g saturated fat), Cholesterol 194mg cholesterol, Sodium 988mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 0 fiber), Protein 32g protein.
OOOH LA LA! FRENCH SAVOURY HAM, CHEESE AND OLIVE CAKE
Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough.
Provided by French Tart
Categories Lunch/Snacks
Time 1h5m
Yield 1 Savoury Cake Loaf, 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 200C or 400°F.
- In a bowl beat the eggs until pale yellow and frothy.
- Stir in flour, baking powder, olive oil, melted butter, wine and port.
- Chop the ham, cube the cheese and slice the olives.
- Stir in ham, cheese, olives, salt and pepper to taste.
- Pour into greased bread tin, loaf tin or cake pan (11 X 4 inches would be a good size).
- Bake for about 50 minutes, or until well risen and golden brown.
- Serve cold in slices or as sandwich bread.
- This can be frozen in slices or as one whole loaf.
Nutrition Facts : Calories 367.7, Fat 23.3, SaturatedFat 8.1, Cholesterol 118.8, Sodium 951.9, Carbohydrate 18.3, Fiber 1.2, Sugar 0.9, Protein 17.6
OLIVE & ONION QUICK BREAD
I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CHEESE-AND-OLIVE LOAF
Think about adding herbs, bits of bacon, cubes of cooked chicken, canned tuna, chopped sauteed onions, sun-dried tomatoes or diced ham. Chez Patricia Wells: A Dinner with Friends and Truffles-Lots of Them. This loaf will keep for up to three days, if wrapped well in saran wrap or tin foil. If served in true French fashion, this loaf is meant to be served as pre-dinner nibble with a glass of Champagne or white wine or a chilled rose. It is also very good served with salads.
Provided by Manami
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Center a rack in the oven and preheat the oven to 400º F.
- Oil or butter an 8 1/2-x-4 1/2-inch loaf pan, one that holds 6 cups (nonstick is nice here).
- Whisk the flour, baking powder and salt together in a medium mixing bowl.
- In another bowl or a measuring cup, lightly beat the eggs and whisk in the milk, olive oil and tapenade.
- Pour the liquid ingredients over the flour mixture and stir gently to blend.
- Switch to a rubber spatula and fold in the cheese, olives and grated zest, if you're using it & scrape the batter into the pan.
- Bake the loaf for 10 minutes, then turn the oven down to 375ºF.
- Continue to bake the loaf for another 35 minutes or so, until it's puffed, beautifully golden and a slender knife inserted deep into the center of the loaf comes out clean.
- Transfer the pan to a cooling rack, let it rest about 5 minutes, then turn it out.
- Allow the loaf to remain on the rack, right side up, until it comes to room temperature.
- Enjoy!
Nutrition Facts : Calories 214.9, Fat 13.8, SaturatedFat 4.1, Cholesterol 81, Sodium 459.4, Carbohydrate 15.8, Fiber 0.7, Sugar 0.2, Protein 7.1
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