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Cheddar Olive Loaf Recipe

Cheddar Olive Loaf 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
TOTAL TIME: Prep: 10 min. Bake: 3 hours YIELD: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


  • 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.

Nutritional Facts

1 slice: 124 calories, 4g fat (2g saturated fat), 9mg cholesterol, 299mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein.

Reviews for Cheddar Olive Loaf

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Maxedwell1 User ID: 8867715 248587
Reviewed May. 24, 2016

"Great bread; family loved it! I was surprised that a recipe with no oil or eggs would work in the bread machine but it did. By accident, I added the sliced olives before turning the bread machine on. No problem and I think the olive taste was stronger although they got minced into smaller pieces. I also used honey instead of sugar. All in all, a great bread and I WILL make it again!"

chuffle User ID: 6227384 69553
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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