Olive Cheese Bread Recipes

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:

• 1. In a bowl, mix the softened butter, mayonnaise, garlic powder, and cheese. Combine well.
• 2. Chop about 4 or 5 scallions into small pieces and place them into the bowl containing the cheese mixture. Next, place the garlic cloves into a garlic press and press them into the bowl (or chop finely). Chop the drained olives into chunky pieces and place them into the bowl. Stir these ingredients into the cheese mixture. Making sure they are mixed throughout.
• 3. Slice the french bread in half length wise. Place the 2 long pieces of bread on a baking sheet. (can cut the slices in half to make four pieces if easier to place on your baking sheet.
• 4. Spread the cheese mixture evenly over the french bread. Place the baking sheet into a preheated 325* oven. bake for about 20 minutes or until the cheese is melted and browning a little. May slice into bite size slices if serving as an appetizer.

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:

• 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!

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.