Cheddar Olive Loaf Recipe

5 2 2
Cheddar Olive Loaf Recipe
Cheddar Olive Loaf Recipe photo by Taste of Home
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Cheddar Olive Loaf Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 3 hours

Ingredients

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

Directions

In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basil 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).
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

Nutritional Facts

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

  • 1 cup water (70° to 80°)
  • 3/4 teaspoon salt
  • 1-1/4 cups shredded sharp cheddar cheese
  • 3 cups bread flour
  • 4 teaspoons sugar
  • 2 teaspoons active dry yeast
  • 3/4 cup stuffed olives, well drained and sliced
  1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basil 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).
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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Reviews forCheddar Olive Loaf

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MY REVIEW
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!"

MY REVIEW
chuffle User ID: 6227384 69553
Reviewed Sep. 24, 2011

"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!"

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