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!


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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

Directions Step-By-Step

1
Preheat oven to 350* Generously butter a large loaf tin and either line it with butter parchment paper or dust with flour. Set tin aside.
2
Sift 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.
3
In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
4
Make 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.
5
Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf.
6
Bake 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.
7
Made 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