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Cheese & Olive Quick Bread Recipe

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★★★★★

4.6 from 61 reviews

This Cheese & Olive Quick Bread is a savory, easy-to-make loaf perfect for snacking or serving alongside soups and salads. Featuring sharp cheddar or Gruyère cheese and a medley of chopped green and black olives, it offers a flavorful, moist crumb with aromatic herbs. Ready in under an hour, this bread requires no yeast and uses simple pantry staples to create a golden, crusty exterior that pairs wonderfully with a variety of meals.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme or rosemary (optional)

Wet Ingredients

  • 3 large eggs
  • ¾ cup milk
  • ⅓ cup olive oil

Additional Ingredients

  • 1 cup grated Gruyère or sharp Cheddar cheese
  • 1 cup pitted olives, chopped (green or black, or mix)
  • 2 tablespoons chopped fresh parsley or chives

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper for easy removal after baking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and dried herbs if using, to evenly distribute all leavening and seasonings.
  3. Combine wet ingredients: In a separate bowl, beat the eggs thoroughly, then add the milk and olive oil, whisking until fully blended.
  4. Combine wet and dry mixtures: Add the wet ingredients into the bowl with the dry ingredients and stir gently until just combined, careful not to overmix to avoid a tough bread.
  5. Fold in cheese and olives: Gently fold in the grated cheese, chopped olives (chopped evenly for best texture), and fresh herbs to distribute throughout the batter.
  6. Prepare for baking: Pour the batter into the prepared loaf pan, smooth the surface, and lightly spritz with olive oil to encourage a golden crust.
  7. Bake the bread: Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a rack to cool completely before slicing and serving.
  9. Storage: Store cooled slices in an airtight container to maintain freshness.

Notes

  • For a vegetarian version, ensure the cheese used does not contain animal rennet.
  • Substitute milk with a lactose-free option if needed.
  • The bread can be sliced and toasted for enhanced flavor and texture.
  • Use fresh herbs as a garnish or additional flavor enhancer.
  • Batch chop olives with a vegetable chopper for uniform size to ensure even distribution.

Keywords: quick bread, cheese bread, olive bread, savory bread, easy bread recipe, baked bread, Gruyère bread, cheddar bread, herb bread

Find it online: https://todayquickmeals.com/cheese-and-olive-quick-bread-recipe/