Cheesy Olive Herb Bread

Name: Cheesy Olive Herb Bread
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 6-8 people
Cuisine: French
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

By Elizabeth Lancaster
@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 votes5

Comments:

6 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
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How to Make Cheesy Olive Herb Bread

Step-by-Step

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.
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.
In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
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.
Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf.
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.
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!