Best 2 Cheese Olive And Buttermilk Herb Bread Recipes

Savory and aromatic, this Cheese, Olive, and Buttermilk Herb Bread is a delightful treat that combines the tangy flavors of cheese, savory olives, and fragrant herbs with the soft and fluffy texture of buttermilk bread. This versatile bread can be enjoyed as a snack, appetizer, or even as a main course when paired with a salad or soup. With three variations included – Classic, Sun-Dried Tomato, and Roasted Red Pepper – this recipe offers a range of flavors to suit every palate. Whether you're looking for a quick and easy weekday meal or a special dish to impress your guests, this Cheese, Olive, and Buttermilk Herb Bread is sure to satisfy.

Check out the recipes below so you can choose the best recipe for yourself!

HERB BREAD,CHEESE OLIVE AND BUTTERMILK HERB BREAD

HERB BREAD,CHEESE OLIVE AND BUTTERMILK HERB BREAD image

Categories Bread

Number Of Ingredients 16

Ingredients

335g plain flour (I used "00" flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt (I used Pink Himalaya salt)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chilli flakes
1/2 teaspoon mustard powder
60g Parmesan, grated
60g Cheddar, grated
75g stuffed green olive, sliced
1/4 cup finely chopped chives
2 teaspoon fresh thyme leaves, plus extra sprigs for top
2 eggs
2 1/2 tablespoons olive oil
310ml buttermilk
egg wash: 1 egg yolk beaten with 2 teaspoons water

Steps:

Preheat the oven to 180C. Grease and line a 31 x 11 x 7.5cm loaf tin with baking paper. Set aside. Combine the flour, baking powder, baking soda, salt, pepper, chilli flakes and mustard powder in a large bowl. Mix them well. Add the cheeses, olives, chives and thyme leaves and stir. In a separate bowl, whisk the eggs together. Add the olive oil and buttermilk and whisk to combine. Make a well in the flour mixture and pour in the egg mixture. Stir until it becomes a thick sticky batter. Scrape it into the prepared tin and brush the top with egg wash. Strew the top with extra thyme sprigs and bake for 40 - 45 minutes, until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature.

CHEESE, OLIVE AND BUTTERMILK HERB BREAD RECIPE - (4.6/5)

Cheese, Olive and Buttermilk Herb Bread Recipe - (4.6/5) image

Provided by á-41473

Number Of Ingredients 18

Ingredients

2 1/4 cups plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp dry mustard powder
60 g freshly grated parmesan
60 g grated cheddar cheese
1/2 cup green olives, sliced
8 pieces sundried tomatoes, sliced thinly
1 tsp salt
1 tsp freshly ground black pepper
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2 1/2 Tbsp olive oil
1 1/4 cup buttermilk (or use 1 1/4 cup less 1 Tbsp fresh milk + 1 Tbsp white vinegar or lemon juice. Set aside for 10 minutes before using)
Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water
Extra thyme springs and sea salt, for topping

Steps:

1) Preheat oven to 180C or 350F. Generously butter a large loaf tin (23 x 13 x 6cm) and either line it with butter parchment paper or dust with flour. Set tin aside. 2) Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir them thoroughly together. 3) In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined. 4) Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly. 5) Brush the top of the batter with the egg wash and then srpinkly some thyme leaves and sea salt onto the loaf. 6) Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack. 7) This loaf is best served on the same day. Wrap left overs tighly and store in fridge. Gently reheat in oven if serving left overs.

Tips:

Mise en Place: Before you begin baking, make sure all of your ingredients are measured and prepped. This will help you stay organized and ensure that you don't forget anything.
Use Fresh Ingredients: The fresher your ingredients, the better your bread will taste. If possible, use organic or locally-sourced ingredients.
Don't Over-Knead the Dough: Over-kneading the dough will make it tough. Knead it just until it comes together and is smooth and elastic.
Let the Dough Rise Properly: The first rise should be in a warm place until the dough has doubled in size. The second rise should be in a loaf pan until the dough has risen about 1 inch above the rim of the pan.
Bake the Bread at the Right Temperature: The ideal temperature for baking bread is 350°F (175°C). If your oven is too hot, the bread will brown too quickly and the inside will be undercooked. If your oven is too cool, the bread will take too long to bake and the crust will be tough.
Let the Bread Cool Completely Before Slicing: Once the bread is baked, let it cool completely before slicing. This will help the bread to keep its shape and texture.

Conclusion:

This versatile cheese, olive, and buttermilk herb bread is the perfect addition to any meal. It's easy to make, can be customized to your liking, and is sure to be a hit with everyone who tries it. Serve it as a side dish, use it for sandwiches, or simply enjoy it toasted with butter. No matter how you choose to eat it, this bread is sure to become a favorite.