Cheesy Olive Herb Bread

Elizabeth Lancaster

By
@SimplyfromScratch2037

I love bread, I love to make everything from Scratch, So I found a Herb Cheese Bread Recipe and made some changes to it and made it my own, and....it's so GOOD!!!! And smells amazing!!! Hope you give this a try! you'l be glad you did! Enjoy!

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8 people
Prep:
35 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

2 1/4 c
sifted flour
2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
salt
1/2 tsp
dry ground mustard
2 tsp
ground garlic powder (or less if you dont like garlic)
1/2 c
white mozzerella, grated
1/2 c
chedder cheese, grated
1/2 c
sliced green olives
8 slice
sun dried tomatoes(diced)
1 tsp
black pepper
1/2 c
mixture of dried onion/ parsley flakes (what i had on hand) or fresh
1 tsp
dry thyme
2 large
eggs
2 1/2 Tbsp
olive oil, extra virgin
1 1/4 c
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

Step-By-Step

1Preheat oven to 350* Generously butter a large loaf tin and either line it with butter parchment paper or dust with flour. Set tin aside.
2Sift 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, sun dried tomatoes,onion,garlic, parsley and thyme and stir them thoroughly together.
3In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
4Make 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.
5Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf.
6Bake 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.
This loaf is best served on the same day. Wrap left overs tightly and store in fridge. Gently reheat in oven if serving left overs.
7Made me think that this would pair good with Hummus, and make these into drop dinner rolls, Going to have to give that a try and see if they even come out as good as the bread itself! Hope you give this bread a try at your dinner table!!! Enjoy!

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: French
Dietary Needs: Vegetarian