Savoury Olive Bread Recipes

SAVORY GRUYERE-OLIVE BREAD

Steps:

• Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
• Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.

SAVORY QUICK BREAD WITH CHEESE AND OLIVES

Steps:

• Preheat oven to 350F/180C.
• In a medium bowl, mix the flour with the baking powder.
• Add eggs, oil, and wine and mix well. Add olives, red pepper, ham or bacon, cheese, and stir to combine. Taste for salt and pepper. ((keep in mind that the other ingredients are salty, so there is not much need of adding a lot)
• Place the batter into a loaf baking pan and bake for 45 minutes or until golden brown on top.
• Allow it to cool, remove it from the pan and serve slices of it.

SAVOURY OLIVE BREAD

Steps:

• Preheat the oven at 180°C/350°F.
• Brush a 20x10 cm (8 x 4 inch) loaf tin with olive oil and line with greased greaseproof paper.
• Beat the eggs until frothy and stir in the chopped olives, oil and milk.
• Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is combined; be careful not to over mix.
• Spoon into the prepared loaf tin and bake in the oven for 1 hour, or until hollow when tapped.
• Leave in the tin for a minute, then turn onto a wire rack to cool.
• Serve sliced with a salad, or make into sandwiches with slices of cheese between.

SAVORY OLIVE OIL BREAD WITH FIGS AND HAZELNUTS

Steps:

• Preheat the oven to 300 degrees. Place the hazelnuts on a baking sheet and toast for 20 to 35 minutes, until lightly browned. Remove from the oven and pour the hazelnuts onto a clean dishtowel. Fold over the dishtowel and rub the hazelnuts to loosen and remove the skins. Allow to cool completely.
• Place the skinned hazelnuts in a pastry bag or plastic bag and roll over them with a rolling pin, just to break the nuts in half. Set aside. Turn the oven up to 400 degrees. Oil or butter an 8 1/2 x 4 1/2 (or 8 x 4)-inch bread pan. Line with parchment, oil or butter the parchment, and dust lightly with flour.
• Sift together the flours, baking powder, sugar, salt and pepper. Stir in the fennel seeds.
• In a large bowl or in the bowl of an electric mixer whisk the eggs until frothy. Whisk in the olive oil and the milk. Add the optional orange zest. Whisk in the flour mixture and beat just until incorporated. Fold in the hazelnuts and chopped figs.
• Scrape the batter into the bread pan. Place in the oven and bake 40 to 45 minutes, until golden and a tester comes out clean. Remove from the oven and turn out onto a rack. Remove the parchment after 5 minutes and allow to cool completely. To serve, cut in thin slices and cut the slices in half on the diagonal, or into quarters.

OLIVE BREAD

Steps:

• Drain the olives of any brine and then toss them with 2 tablespoons of flour to lightly coat them. Set aside.
• Mix the flour with the baking powder. Add the eggs and, using a wooden spoon, mix into a stiff dough. Stir in the oil and the wine and keep stirring until smooth, or as smooth as you can get it with a couple of minutes of mixing. (You could use a hand held mixer or a stand mixer to do the mixing for you). Stir in the floured olives, the ham, the cheese, and the pepper. You shouldn't need to add salt, because the ham, cheese and olives all contribute enough salty taste.
• Pour the batter into a non-stick 12 inch loaf pan (or a greased Pyrex loaf pan) and bake at 350° for 55 minutes to one hour,or until a tester comes out clean.
• Remove from the oven and allow to cool 10 minutes before removing the bread from the pan. Allow to cool completely before cutting to insure clean slices. Cut into 1/2 inch cubes.
• To serve the bread, let it cool completely, then cut it into one inch cubes for bite-sized enjoyment. Delicious and easy.

SAVORY OLIVE-NUT BREAD

Steps:

• Sift together the all-purpose flour, baking powder, salt, and optional.
• cayenne. Combine with the whole-wheat flour. Whisk together the.
• egg, milk, and olive oil in a small bowl and add to the flour mixture,.
• stirring just enough to combine. Add the olives, nuts, and oregano.
• Place the batter in a greased loaf pan and bake in a preheated 350°F.
• (180C) oven for 45 minutes. Makes 1 loaf.