OLIVE & ONION QUICK BREAD
I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
EASY RUSTIC OLIVE BREAD RECIPE
This Easy Rustic Olive Bread recipe uses salty kalamata olives to add a depth of flavor to this rustic bread recipe!
Provided by The Wanderlust Kitchen
Categories Breads
Time 3h
Number Of Ingredients 7
Steps:
- Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
- Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won't release from the sides of the bowl.
- Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
- Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
- Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
- Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
- Let cool completely on a wire rack before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 150 kcal, Carbohydrate 27 g, Protein 4 g, Fat 3 g, Sodium 149 mg, Fiber 1 g, UnsaturatedFat 2 g
OLIVE LOAF QUICK BREAD
This bread has a wonderful olive flavor. And, it's easy to make.
Provided by Kathy W
Categories Savory Breads
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 340 degrees. Grease and flour a 9-in loaf pan or line with parchment.
- 2. In a large bowl mix together flour, baking soda, baking powder, basil, olives and salt.
- 3. In a medium bowl, mix together eggs, yogurt, olive brine and olive oil.
- 4. Stir egg mixture into the dry ingredients. Batter should be thick. (Not runny like cake batter, but not as thick as pizza dough.)
- 5. Spoon into prepared pan and bake 40 minutes or until a toothpick comes out clean.
- 6. Turn out onto rack to cool.
OLIVE QUICK BREAD
I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!
Provided by Crabbycakes
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place rack in lower third of the the oven and preheat to 350F.
- Grease a loaf pan.
- Whisk together the first 5 ingredients.
- In a bowl, whisk eggs, milk, and oil.
- Add the flour mixture and lightly mix together.
- add the nuts and olives.
- Stir until blended.
- Place batter into prepared loaf pan.
- Bake 40 to 45 minutes or until toothpick comes out clean.
- Cool 10 minutes and unmold onto rack.
OLIVE BREAD
With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 loaf (30 slices).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
OLIVE OIL BREAD
A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.
Provided by Dee
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
- Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 30 to 40 minutes, until golden brown.
Nutrition Facts : Calories 110.5 calories, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g
OLIVE LOAF
Steps:
- Preheat the oven to 375 degrees F.
- Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
- Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
- Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
- Remove the loaf from the pan and allow to cool on a rack before serving.
- Tapenade:
- 1/2 pound pitted mixed olives
- 2 anchovy fillets, rinsed
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
- Yield: approximately 1 to 1 1/2 cups
OLIVE OIL BREAD
Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours
Provided by Mary Cadogan
Categories Side dish
Time 45m
Yield Makes 1 loaf
Number Of Ingredients 5
Steps:
- Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
- Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
- Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
- Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
- When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
- Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.
GREEK OLIVE BREAD
The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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