Olive Cheddar Bread
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Let your taste buds revel in the exquisite dance of hearty cheddar and tangy olives in this fresh-baked Olive Cheddar Bread.
I can’t resist the aroma that fills my kitchen every time I bake this Olive Cheddar Bread. The sharp cheddar’s richness melds beautifully with the tang of olives, all encased in a soft, pillowy loaf. It’s the perfect companion for any soup or simply enjoyed on its own, slathered with butter.
- Active dry yeast: The leavening agent that makes the bread rise. You can substitute with instant yeast, but adjust the proofing time accordingly.
- Water: Activates the yeast and binds the dough. Ensure it’s lukewarm for optimal yeast activation.
- Honey: Adds a hint of sweetness and aids in yeast activation. Can replace with sugar or agave syrup.
- Milk: Enriches the bread, giving it a tender crumb. Substitute with almond milk or oat milk for a dairy-free option.
- Olive oil: Adds moisture and a subtle flavor. You can use melted butter for a richer taste.
- All-purpose flour: Main bulk of the bread. If preferred, bread flour can be used for more structure.
- Whole wheat flour: Adds a nutty flavor and denser texture. If not on hand, just use more all-purpose flour.
- Salt: Enhances flavor. Stick to the recommended amount or adjust to taste.
- Black pepper: Provides a slight kick. Adjust the quantity based on personal preference.
- Cheddar cheese: Melts into the bread, giving pockets of creamy goodness. Feel free to use mozzarella or pepper jack for different flavor profiles.
- Black olives: Offer a salty tang. Green olives or sun-dried tomatoes can be a vibrant alternative.
Start by activating the yeast in a mix of lukewarm water and honey until it’s foamy. In a mixing bowl, combine the flours, yeast concoction, milk, olive oil, salt, and pepper. Once you’ve got a smooth mix, fold in the olives and cheddar, then knead the dough until it’s firm. Let it rest in an oiled bowl until it’s doubled in size.
After its rise, give it a gentle knead on a floured surface, shape it into a rectangle, and roll it up. Place your rolled dough into a greased loaf pan for another rising session. When it’s puffy and ready, bake it in a preheated oven until golden and listen for that hollow sound when tapped. Let it cool, and you’ve got a loaf that’s begging to be sliced and savored.
Expert Tips
- Proofing the Yeast: Always ensure your water is lukewarm, not hot. Too much heat can kill the yeast, preventing your bread from rising. If your yeast doesn’t foam after 5-10 minutes, it might be expired or the water was too hot or cold.
- Kneading: Don’t rush the kneading process; it helps develop the gluten in the bread, leading to a better texture. If your dough sticks to your hands excessively, sprinkle a little more flour, but avoid adding too much, as it can make the bread dense.
- Choosing Olives: Opt for good quality olives, preferably those stored in brine. You can also experiment with green olives or a mix of both green and black for varied flavor.
- Cheese Variation: While cheddar offers a tangy flavor, you can also try other cheeses like Gouda, Monterey Jack, or even feta for a different twist.
- Bread’s Doneness: Insert a thermometer into the center of the bread. A temperature of around 190°F to 200°F indicates the bread is done. This ensures your loaf is perfectly baked through without any guesswork.
Other Delicious Bread Recipes To Try
- No Knead Jalapeno Cheddar Bread
- No Knead Honey Oat Bread
- Dark Rye Bread
- White Bread Recipe
- Artisan Bread
- No-Knead Challah Bread
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Olive Cheddar Bread
Ingredients
- 2¼ teaspoon active dry yeast
- ¼ cup water (lukewarm)
- 1 teaspoon honey
- 1 cup milk
- 1 tablespoon olive oil
- 2¼ cup all-purpose flour
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup cheddar cheese (shredded)
- ¼ cup black olives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, or the bowl of your mixer, mix together the water, yeast and honey. Let sit until it’s foamy.
- In your mixer bowl, add 1¼ cup of the all purpose flour, whole wheat flour, yeast mixture, milk, olive oil and salt and pepper. Using the paddle attachment, mix well.
- Add the olives and cheddar cheese to the mixer and continue mixing. Switch to the hook attachment.
- Add the remaining all purpose flour and mix for another 4 to 5 minutes, until the dough is nice and firm.
- Place the dough in an oiled bowl, cover with plastic wrap, and let the dough rise until doubled in size, for about an hour.
- Punch down the dough and place it on a floured surface. Knead it slightly a couple times, then roll it out into a long rectangle.
- Roll up the dough, jelly roll style.
- Place the roll in a greased loaf pan and let rise for another 45 minutes to an hour until it doubles in size.
- Preheat the oven to 375℉.
- Bake the bread for about 40 minutes, or until golden brown. When you tap it, it should sound hollow.
- Cool on a rack.
Notes
- Yeast Activation: Ensure your yeast is fresh and activated; the foamy appearance indicates it’s ready to work its magic.
- Flour: For a denser bread, you can opt to use only all-purpose flour. On the contrary, increasing the whole wheat portion will offer a nuttier taste.
- Olives: Green olives can be a vibrant substitute for black olives, providing a slightly different flavor profile.
- Loaf Pan: For a crustier exterior, you can also shape the dough into a freeform loaf and bake on a parchment-lined baking sheet.
- Storage: This bread tastes best when fresh but can be stored in an airtight container for up to 3 days. If planning to store longer, consider freezing.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
