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Cheddar Olive Loaf Recipe
Cheddar Olive Loaf Recipe photo by Taste of Home

Cheddar Olive Loaf Recipe

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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
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES: 16 servings


  • 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

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.


  1. 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).
  2. 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.
Originally published as Cheddar Olive Loaf in Taste of Home June/July 2003, p33

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Reviewed Sep. 24, 2011


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!"

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