Cheddar Olive Loaf Recipe

Cheddar Olive Loaf Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Made in the bread machine, this moist loaf has nice texture and great flavor. The cheese also gives the bread an appealing light orange tint. It smells so good while baking that I can hardly wait until it's done and cool enough to slice! -Catherine Dawe, Kent, Ohio

[X]

Rate Cheddar Olive Loaf Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cheddar Olive Loaf Recipe

Prep: 10 min. Bake: 3 hours

Yield: 16 Servings

10 180 190

Ingredients

1 cup water (70° to 80°)
4 teaspoons sugar
3/4 teaspoon salt
1-1/4 cups shredded sharp cheddar cheese
3 cups bread flour
2 teaspoons active dry yeast
3/4 cup pimiento-stuffed olives, well drained and sliced

Directions

In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust, color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Just before the final kneading (your machine may audibly signal this), add the olives. Yield: 1 loaf (1-1/2 pounds, 16 slices).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 124 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 299 mg sodium, 19 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cheddar Olive Loaf in Taste of Home June/July 2003, p33

More recipes like this:

More Recipe Collections:
All Taste of Home Magazine Recipes Bread Machine Recipes Bread Recipes Cheese Recipes Taste of Home Magazine Recipes Yeast Bread Recipes

Reviews for Cheddar Olive Loaf

Cheddar Olive Loaf

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Sep. 24, 2011 by chuffle

Delicious!

Just the right amount of cheesy goodness (I used a white, extra-sharp cheddar, as it is always found in my 'fridge), combined with the light flavor of green olives in a perfectly-textured bread.

This bread is great both warm (out of the machine) and room temperature.

I'll be making this bread again and again!