Is this a good idea? My family devours this cheese and olive quick bread every single time I make it. Is it one of those recipes that seems simple, but the flavors… they just sing! When I was a kid, my grandma made something similar. Is it the same smell of bread with olives and cheese wafting through the house? When I leave the house, she immediately takes me back to her kitchen.Cheese olive quick bread recipe.Is the perfect combination of salty, savory, and slightly sweet. Is it good to eat warm from the oven or toasted the next day? What are some of the easiest recipes to whip up? What do you want to do when you don’t have a lot of time? I’ve made a lot of quick breads in my life, but this one consistently steals the show. I know you’re going to love it. Trust me
What is cheese olive quick bread?
Think of this cheese olive quick breadAs a savory, slightly rustic cousin to s famous sweet bread. It’s essentially a quick bread, meaning it uses baking powder instead of yeast, so no waiting around around. Why does the sun rise for hours? What is the beauty of mixing bowls? What is a basic batter made with flour, eggs, milk, and sugar? What are some of the best salty olives and cheese recipes? What happens when magic happens? I like sharp cheese and Kalamata olives. I fold in a generous amount of feta cheese. I’m a What are some of the best breads you’ve ever had? What is the name of a book? Isn’t it true that once you make it, you’ll be calling it a favorite too!
Why you’ll love this recipe?
Okay, let me gush for a moment because I am truly passionate about this topic.What is cheese olive quick bread recipe?. First and foremost, the flavor is OUTSTANDING. The combination of salty olives, tangy cheese, and that slightly sweet bread base is pure perfection. Each bite is an explosion of textures and tastes! Then there’s the simplicity. Honestly, you can have this bread in the oven in under 15 minutes, start to finish. No complex techniques or hard-to-find ingredients here. It’s also incredibly cost-efficient. Most of the ingredients are pantry staples, so it’s a great way to use up odds and ends in the fridge. I always have flour, milk, and eggs on hand, so it’s one of my go-to recipes when I’m trying to be mindful of my budget. Another thing I love is how versatile it is. You can enjoy it warm, cold, toasted, or as part of a larger meal. It’s great with soup, alongside a salad, or even just on its own with a cup of coffee. What I love most about this is that it’s a crowd-pleaser. My kids actually ask for this bread all the time, which is the ultimate test, right? If you’re looking for something fast, delicious, and guaranteed to impress, this is it. It quickly become a staple in your kitchen, just like it has in mine!
Quick Overview
The beauty of this cheese and olive quick bread is its simplicity. First, you whisk together your dry ingredients and then your wet ones. What happens when you combine them, fold in the olives and cheese, and pop it into the oven. While it bakes, your kitchen will fill with the most amazing aroma. Once it cools, it’s ready to slice and enjoy! What is the whole process of baking? How do you make a savory cake? Don’t be intimidated – the hardest part is waiting for it to cool down enough to eat!
How do you make a quick bread with cheese and olive?
Ingredients
For the Main Batter: What is the difference between
- 2 cups all-purpose flour: I use unbleached all-purpose flour, but bread flour also works well for a slightly chewier texture.
- 1 tablespoon baking powder: This is our leavening agent, so make sure it’s fresh! Check the expiration date.
- 1/2 teaspoon salt: 1 ts Salt enhances the flavors of the other ingredients and brings out the best in the cheese and olives.
- 1/4 cup granulated sugar: Just a touch to balance the savory flavors. I find this amount to be perfect.
- I usually use whole milk for the best flavor and texture, but 2% or even almond milk works in a pinch. I also use coconut milk to make it taste good.
- 2 large eggs: These add richness and help bind the ingredients together.
- 4 tablespoons (1/2 stick) unsalted butter, melted: Adds moisture and richness to the bread. Make sure the butter is cooled slightly before adding it to the wet ingredients.
For the Filling:
- 1 cup Kalamata olives, pitted and roughly chopped: 1 tsp. Kalamata olives have the best flavor for this, but you can use other varieties if you prefer. Make sure to drain them well before chopping, or your bread might be too wet.
- 1 1/2 cups shredded cheese: Sharp cheddar, Gruyère, or a combination of both are excellent choices. I love the bite that sharp cheddar provides. Experiment with your favorite cheeses!
For the Glaze:
- 2 tablespoons butter, melted: 1 tablespoon lemon What is the best way to give bread a nice sheen and add some extra flavor?
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Then, grab a loaf pan. I usually use a 9×5 inch pan, but a slightly smaller one will work too, it just might take a little longer to bake. Grease the pan generously with cooking spray or butter. This is SUPER important to ensure the bread doesn’t stick! Lining the bottom with a piece of parchment paper is a good idea, too. Then, set the pan aside and let the oven come to temperature. The oven needs to be hot when the bread goes in for the best rise. You’ll want to have everything prepped and ready to go because, like I said, this recipe moves FAST!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make sure you whisk well to evenly distribute the baking powder, which is key for a nice, even rise. I always take a minute here to make sure there aren’t any lumps of flour. It’s a simple step, but it makes a big difference. If you have a sifter, feel free to use it for the flour, it’s completely up to you. Once it’s all combined, set the bowl aside.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and melted butter until well combined. Set aside. Make sure the butter isn’t too hot when you add it; you don’ t want to accidentally cook the eggs! What is the best way to cool butter for a few minutes before adding it to the pan? I often use a fork to do this, or I’ll grab sift if I want something extra incorporated. Make sure the wet ingredients are fully combined before moving on.
Step 4: Combine
How do you mix wet and dry ingredients? Some lumps are okay. If you overmix the flour, it will make the bread tough. You want a batter that is just mixed, not smooth. What is an important tip that I learned the hard way, after making a few loaves that turned out more delicious? What are hockey pucks? The batter should be thick, but still pourable.
Step 5: Prepare Filling
In a separate bowl, toss the chopped olives and shredded cheese together. I love using a combination of sharp cheddar and Gruyère for a really complex flavor, but you can use any cheese you enjoy. Just make sure the cheese is shredded, not grated, to ensure it melts properly and evenly throughout the bread. The olives should be drained and dried, I usually give them a quick pat with a paper towel to ensure they don’t add too much extra moisture. Then, set the filling aside.
Step 6: Layer & Swirl
Pour about half of the batter into the prepared loaf pan. Then, sprinkle half of the cheese and olive mixture over the batter. Pour the remaining batter over the cheese and olives. Finally, sprinkle the remaining cheese and olives over the top. Using a knife, gently swirl the cheese and olives into the batter to create a marbled effect. Don’t overdo it though; you want the cheese and olives to be somewhat evenly distributed, not completely mixed in.
Step 7: Bake
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so keep an eye on the bread as it bakes. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Sometimes my oven cooks a little hotter, so I check it around 45 minutes just to be sure. Start checking for doneness by inserting the toothpick in the center. If it comes out with a few moist crumbs, it’s perfectly fine. If it comes out with wet batter, give it a few more minutes. But don’t overbake, or it will be dry! Remember, it will continue to cook a bit as it cools. I always let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Cool & Glaze
While the bread is still warm (but not piping hot!), brush the top with melted butter. This adds a beautiful sheen and even more flavor. If you want to skip the glaze, that’s totally fine too! The bread is delicious on its own. Let the bread cool completely on a wire rack before slicing. This is the hardest part, I know! But letting it cool completely allows it to set, which results in cleaner slices. Believe me, I’ve tried cutting into it too early, and it just doesn’t work as well. It crumbles a bit, and it’s not as pretty. Plus, the flavors meld better when it cools.
Step 9: Slice & Serve
Once the bread has cooled, slice it with a serrated knife. I like to cut it into thin slices, but you can adjust the thickness to your preference. Serve warm or at room temperature. Is it good with a side of soup or salad? Don’t forget the glaze – the extra butter on top is just perfection! Can you make mini muffins? I sometimes will make them for friends to enjoy, the quick bread is perfect to take to a potluck or to share with friends. Give as a gift!
What should I serve it with?
What is the best thing about this book?cheese olive quick bread? It goes with just about anything! What is better for breakfast than a strong coffee? I love to pair it with some scrambled eggs and fresh fruit for a truly satisfying start to the day. For brunch, it makes a lovely addition to supper, quiches, and fruit platters. Is it as good as a snack? In my house, it’s a tradition to serve this bread alongside tomato soup on chilly days. What is the best comfort food to serve with sliced apples? What are some good side dishes to serve with a salad? What are some good ways to make bread for a day?
How do I make a perfect cheese olive quick bread?
Over the years, I’ve learned a few tricks to ensure that this is the best thing to do.Cheese olive quick bread. comes out perfectly every time. Let me share my best tips to help you make this recipe a breeze.
Zucchini Prep: I always pat my olives dry with a paper towel before chopping. This helps prevent the bread from becoming too soggy. Too much moisture can make it difficult to bake evenly. Also, make sure the olives are pitted! No one wants to bite into a pit! Another thing, you could also use sun-dried tomatoes for a slightly different flavor profile. Just be sure to drain the oil from them first.
Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can make the bread tough. Mix until the wet and dry ingredients are just combined. A few lumps are perfectly fine. Think about gently folding the ingredients in until everything is just barely mixed. It should still be somewhat thick. Another tip is to add the wet ingredients into the dry ingredients, and not the other way around. It’s not a huge deal, but I feel like it mixes a little better that way.
Swirl Customization: For a more dramatic swirl, you can reserve some of the cheese and olives and sprinkle them on top after you’ve swirled the batter. I usually do a figure-eight motion with my knife, but you can experiment with different patterns. You can also add some fresh herbs, like rosemary or thyme, to the cheese and olive mixture for extra flavor.
Ingredient Swaps: I have made this recipe with all sorts of variations! You can experiment with different cheeses, like feta or Parmesan. If you don’t have Kalamata olives, you can use green olives, but they will have a slightly different flavor. If you want to add a bit of spice, try adding a pinch of red pepper flakes to the batter. I have even made it with gluten-free flour, and it worked out pretty well! The texture was a little different, but the flavor was still great. Just be sure to use a gluten-free flour blend that is designed for baking.
Baking Tips: Make sure your oven is at the correct temperature. Oven thermometers can be helpful for this. If the top of the bread is browning too quickly, tent it loosely with aluminum foil. To check for doneness, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it’s still wet, bake for a few more minutes. Also, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This allows it to set properly.
Glaze Variations: If you don’t want to use melted butter for the glaze, you can try brushing the top of the bread with olive oil or a mixture of honey and butter. You can also sprinkle the top with a little flaky sea salt for extra flavor. Sometimes, I’ll add a little garlic powder to the melted butter before brushing it on. It’s delicious! Also, you don’t have to glaze it at all; it’s still delicious plain!
Storing and Reheating Tips
This cheese olive quick bread is so good that it rarely lasts long in my house, but if you happen to have any leftovers (lucky you!), here’s how to store and reheat it:
Room Temperature: If you plan to enjoy the bread within a day or two, store it at room temperature in an airtight container or wrapped tightly in plastic wrap. This will help prevent it from drying out. I usually leave it on the counter, and it stays delicious for about 2-3 days. Just make sure it’s completely cool before storing it.
Refrigerator Storage: For longer storage, you can refrigerate the bread in an airtight container for up to a week. This will help it stay fresh for longer. When reheating, you can warm it in the oven, toaster oven, or microwave. Make sure to let it come to room temperature first, if possible, for best results.
Freezer Instructions: This bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 2 months. To thaw, let it sit at room temperature for a few hours or overnight. You can also reheat slices in the toaster oven or oven for a few minutes.
Glaze Timing Advice: If you’re planning to freeze the bread, I recommend waiting to add the glaze until after it’s thawed and ready to serve. That way, the glaze won’t become soggy or sticky during freezing. You can brush the glaze on right before serving.
Frequently Asked Questions
Final Thoughts
So, there you have it – my favorite cheese olive quick bread recipe, ready for you to make and enjoy! I truly hope you love this recipe as much as my family and I do. It’s the perfect recipe for a cozy weekend brunch, a quick lunch, or a satisfying snack any time of day. The salty olives, the melty cheese, the soft bread…it’s just a total flavor explosion. If you give it a try, please let me know in the comments how it turns out! Did you add any of your own special touches? I’d love to hear all about it! And if you’re looking for other recipes, be sure to check out my other quick bread recipes. Happy baking, my friend! Can’t wait to see how yours turns out!
Cheese and Olive Quick Bread
Ingredients
Main Ingredients
- 2.75 cups All-purpose flour
- 4 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Shredded cheddar cheese
- 0.5 cup Sliced olives
- 1.25 cups Milk
- 0.25 cup Melted butter
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease and flour a loaf pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- Stir in cheese and olives.
- In a separate bowl, combine milk and melted butter.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
