This Cheddar Olive Thyme Bread fills your kitchen with wonderful aromas as it bakes. An easy and delicious loaf, perfect combination of ingredients.
Easy Quick Bread
Bread. If there was one food on this earth that I couldn’t live without, that would be bread. That’s why every single time I’ve tried a low carb diet, I fail. Bread truly is my nemesis.
Not only do I love eating bread, I love baking bread. And I have baked quite a bit in my life. But nothing pleases me more, than when a fresh loaf of bread comes out of the oven. And this bread here does not disappoint. The smell is unbearable and it’s simply gorgeous.
I told you before that my husband is experimenting with growing herbs and this lovely bread has fresh thyme from his harvest. And look how beautiful it is. I must tell you that it literally hurt him as he was cutting some for me.
I love to incorporate different ingredients in my bread, and if you’ve never tried cheese and olives in a bread, you must. This bread just screamed for some fresh thyme. I put some thyme in the batter itself, but it was so pretty I just had to put a few pretty leaves on the top. For the cuteness factor.
I think it worked.
As you bake this marvelous bread, your kitchen will smell amazing and it will make you very happy, your tummy too.
At first I thought this bread was just too cute to cut into. I was right. Besides these couple of slices of bread we used for the picture, hubs simply tore the rest into pieces and ate it with this delicious white chicken chili I made, don’t worry, recipe is coming soon for that.
So what are you waiting for? Weekend is coming, time to bake some delicious bread and impress your significant other.
More Delicious Quick Breads To Try
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Cheddar Olive Thyme Bread
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup cheddar cheese grated
- 1/2 cup Kalamata olives pitted and sliced
- 2 teaspoon fresh thyme leaves chopped plus extra for top
- 2 eggs
- 3 tablespoon olive oil
- 1 1/4 cup buttermilk
- Preheat the oven to 350 F degrees. Grease and line a 12 inch loaf pan with parchment paper. If you don’t have a 12 inch loaf pan, I would split the batter and bake it in 2 regular loaf pans. Set aside.
- Combine the flour, baking powder, baking soda, salt, pepper, and red pepper flakes in a large bowl. Mix them well. Add the cheeses, olives, thyme leaves and mix.
- 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. I used a wooden spoon to mix everything together. If the batter is too dry add some more buttermilk, or if it’s too wet add some more flour. Scrape it into the prepared tin and top with extra thyme leaves or sprigs if preferred.
- Bake for 45 minutes to an hour, until a toothpick 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.