Best 6 Cheddar Olive Bread Recipes

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Indulge in a delightful culinary journey as we explore the art of baking with our Cheddar Olive Bread. This savory masterpiece combines the rich, nutty flavor of cheddar cheese with the tangy zest of olives, creating a symphony of flavors that will tantalize your taste buds. Discover the secrets behind this delectable bread, from selecting the finest ingredients to mastering the perfect baking technique. Embark on a step-by-step guide that will lead you through the process, ensuring a flawless outcome every time. Along the way, uncover variations of this classic recipe, including a mouthwatering Sourdough Cheddar Olive Bread and a delectable Vegan Cheddar Olive Bread. Prepare to elevate your bread-baking skills and impress your loved ones with this extraordinary creation.

Here are our top 6 tried and tested recipes!

HOT CHEDDAR-OLIVE BREAD



Hot Cheddar-Olive Bread image

This bread is a great appetizer or wonderful with a hot bowl of soup.

Provided by Amy Brolsma

Categories     Appetizers and Snacks     Vegetable     Olives

Time 25m

Yield 12

Number Of Ingredients 6

4 ounces shredded Cheddar cheese
¼ cup creamy salad dressing
3 tablespoons finely chopped onion
½ teaspoon chili powder
1 (1 pound) loaf French bread, cut in half lengthwise
1 tablespoon sliced ripe olives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl, mix the Cheddar cheese, creamy salad dressing, onion, and chili powder. Spread each bread half with an equal amount of the mixture, and top each half with equal amounts olives. Close halves, and cut the loaf into 12 slices. Wrap loaf in aluminum foil.
  • Bake 10 to 15 minutes in the preheated oven, until cheese is melted.

Nutrition Facts : Calories 163.1 calories, Carbohydrate 22.2 g, Cholesterol 11.6 mg, Fat 5.2 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 350.3 mg, Sugar 1.8 g

BREAD MACHINE CHEDDAR OLIVE BREAD



Bread Machine Cheddar Olive Bread image

Make and share this Bread Machine Cheddar Olive Bread recipe from Food.com.

Provided by Diana Adcock

Categories     Yeast Breads

Time 4h5m

Yield 1 loaf

Number Of Ingredients 7

1 cup water
3 1/4 cups flour
1 cup shredded sharp cheddar cheese
1 teaspoon sugar
1 teaspoon salt
1 1/4 teaspoons yeast
1/2 cup small pimento stuffed olive, well drained and patted dry

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!

CHEDDAR OLIVE BREAD



Cheddar Olive Bread image

Use your Bread Machine for this Recipe... We like it with some cheese spreads or just plain is tastey too~!

Provided by Penny Larson

Categories     Breads

Time 3h15m

Number Of Ingredients 7

1 c water ( 70-80 degrees)
3/4 tsp salt
1 1/4 c shredded cheddar cheese
3 c bread flour
4 tsp sugar (or use less if you desire)
2 tsp active dry yeast
3/4 c stuffed olives, well drained and sliced

Steps:

  • 1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select setting. Choose crust, color and loaf size if available. Bake according to bread machine directions (check dough after 5 min. of mixing; add 1 to 2 Tbls. water or flour if needed.
  • 2. Just before the final kneading, add the olives.
  • 3. I recommend you do not use a brd. machine's time-delay feature for this recipe.

CHEDDAR CHEESE AND OLIVE BREAD



Cheddar Cheese and Olive Bread image

Number Of Ingredients 7

1 cup plus 2 tablespoons water
3 cups bread flour
1 1/4 cups shredded sharp cheddar cheese
1 tablespoon plus 1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/4 teaspoons bread machine or quick active dry yeast
3/4 cup small pimiento-stuffed olives, , well drained

Steps:

  • Make 1 Pound Recipe with bread machines that use at least 2 cups flour, or make 1 1/2 Pound Recipe with bread machines that use at least 3 cups flour.Measure carefully, placing all ingredients except olives in bread machine pan in the order recommended by the manufacturer. Add olives at the Raisin/Nut signal.Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack.1 slice: 175 calories (45 calories from fat) 5g fat (2g saturated) 10mg cholesterol 430mg sodium 28g carbohydrate (1g dietary fiber) 6g protein.SUCCESS TIPIf your bread machine has a 2-pound vertical pan, the loaf will be short, but still will have good texture and flavor. If your bread machine has a horizontal pan, however, there isn't enough dough to make a good loaf of baked bread.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the olives 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ZURIE'S HOLEY RUSTIC OLIVE-AND-CHEDDAR BREAD



Zurie's Holey Rustic Olive-And-Cheddar Bread image

This is based on a French recipe but I changed it substantially. Be warned that this "bread" has a consistency unlike any you've seen! It's actually delicious ... It can be eaten as it, without butter. It'll be great with wine and cheeses or on a platter with cold meats and other savory items. It's great with fried fish, or simply a mixed-greens salad. Next time I'll probably add walnuts in chunky bits as well. Easy and quick. I give both metric and American weights and measures.

Provided by Zurie

Categories     Quick Breads

Time 1h20m

Yield 1 bread

Number Of Ingredients 10

7 ounces green olives, pitted, drained and patted dry (or use pimiento-stuffed green olives, 200 g sachet, drained)
3 1/2 ounces cheddar cheese, mature (100 g, best quality)
9 ounces all-purpose flour (260 g or 2 cups)
3 eggs
1 tablespoon baking powder (15 ml)
4 fluid ounces dry white wine (125 ml)
1/3 cup olive oil (80 ml)
1 tablespoon creme fraiche (15 ml)
2 -3 teaspoons freshly-grated black pepper (10 - 15 ml, to taste)
1 pinch flaky sea salt (or fleur de sel) (optional)

Steps:

  • Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep).
  • Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven.
  • Drain the olives and pat dry with kitchen paper. Slice all of them into rounds.
  • Grate the cheese on the large holes of your cheese grater, weigh, and keep.
  • Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps.
  • Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth.
  • Fold in the sliced olives and the cheese, folding in well.
  • Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese.
  • Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done.
  • Turn out and cool on a rack.
  • (The top might crack, which is normal).

CHEDDAR OLIVE BREAD



CHEDDAR OLIVE BREAD image

Categories     Bacon

Number Of Ingredients 0

Steps:

  • 2 1/2 c. flour2 1/2 tbsp. sugar2 tsp. baking powder1/2 tsp. baking soda1 tsp. salt1 tsp. dry mustard2 generous pinch cayenne powder1/4 c. butter, softened1 c. shredded sharp cheddar cheese1 egg1 c. buttermilk1 tsp. Worcestershire sauce5 slices bacon, crisply cooked & crumbled1 c. pitted olives, coarsely choppedMix together flour, sugar, baking powder, baking soda, salt, mustard and cayenne. Cut in butter until mixture resembles coarse meal. Stir in shredded cheese.In small bowl, combine egg, buttermilk and Worcestershire sauce. Make a well in flour mixture and pour in liquid; mix just until moist. Stir in bacon and olives. Turn batter into greased 8 x 4 x 2 inch loaf pan. Bake at 375 degrees for 30 to 40 minutes. Turn out of pan and cool on wire rack.

Tips:

  • For a crispier crust, brush the top of the bread with melted butter before baking.
  • To make sure the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
  • Let the bread cool for at least 10 minutes before slicing and serving.
  • Store leftover bread in an airtight container at room temperature for up to 3 days.
  • You can also freeze the bread for up to 2 months. To thaw, simply place the bread in the refrigerator overnight.

Conclusion:

Cheddar olive bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover cheddar cheese and olives, and it is sure to be a hit with your family and friends. So next time you are looking for a new bread recipe to try, give cheddar olive bread a try. You won't be disappointed!

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