CHEESE HAM AND OLIVE BREAD
This is a quick bread, leavened with baking powder, not yeast, giving it a dense, moist crumb. You can use olive tapenade instead of diced ham if you prefer. Adapted from a recipe at Brown Eyed Baker (which she adapted from Dorie Greenspan's _Around My French Table_). http://bit.ly/a9clqz
Provided by DrGaellon
Categories Quick Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 172.8, Fat 10.5, SaturatedFat 1.9, Cholesterol 73.4, Sodium 375.3, Carbohydrate 14.6, Fiber 0.7, Sugar 0.7, Protein 5.1
OLIVE, HAM AND CHEESE BREAD
Make and share this Olive, Ham and Cheese Bread recipe from Food.com.
Provided by Laka
Categories Breads
Time 1h10m
Yield 24 slices, 10 serving(s)
Number Of Ingredients 12
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.
HAM AND CHEESE QUICK BREAD
This savory loaf is delicious served slightly warm, or toasted the next day and lightly buttered or topped with egg salad for a festive lunch or snack.
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-5-by-3-inch metal loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, 3/4 teaspoon dry mustard, kosher salt and cayenne until combined. In a large bowl, whisk together 3/4 cup milk, the oil, 1 tablespoon honey and the eggs until smooth. Stir in the dry ingredients until just combined. Then fold in the ham, 3/4 cup shredded cheese, the diced cheese and scallions.
- Pour the batter into the prepared loaf pan and sprinkle the top with the remaining 1/4 cup shredded cheese. Bake until well risen, golden brown and a skewer or cake tester inserted in the center comes out clean, 40 to 45 minutes.
- Cool in the pan for 10 minutes. Meanwhile, in a small microwave-safe bowl, stir together the remaining 1 tablespoon each honey and milk and the remaining 1 1/2 teaspoons dry mustard until smooth. Heat in the microwave until hot and bubbling, 20 to 30 seconds. Turn the loaf onto a wire rack and generously brush with the warm glaze. Cool completely.
SAVORY GRUYèRE BREAD WITH HAM
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
Provided by Melissa Clark
Categories cookbooks Bread Cheese Ham Green Onion/Scallion
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
- Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
- Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.
HAM AND CHEESE PICNIC BREAD
This is a great picnic bread, filled with ham, cheese, pimento and olives. Everyone loves it!
Provided by MARBALET
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth, about 8 minutes.
- Lightly oil a large mixing, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C). Combine the ham, cheese, pimento, and olive in a medium mixing bowl; set aside.
- Deflate the dough, and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends, alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
- Bake at 400 degrees F (200 degrees C) for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 40.2 g, Cholesterol 44.3 mg, Fat 7.8 g, Fiber 2.2 g, Protein 12.7 g, SaturatedFat 3.6 g, Sodium 685.2 mg, Sugar 2.2 g
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