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The first Friday of every month is going to have a different bread recipe – the Bread of the Month. Last month I shared Grandma’s Rye Bread [7] (the absolute best), and this is the second installment. As I thought about it, “what kind of bread should I do next?”, I was snacking on a plate of cheddar cheese and green olives (My favorite combination). Then the light went on! Olive Cheddar bread! So hear it is – and it was good. Oh, and by the way, I’m working on a video on kneading – watch for that! So here ya go – Happy Breading!
Here’s How to Do it:
Start with the yeast – Always start with the yeast.
Pour the yeast and sugar in a large bowl,
then add the warm water. Stir and let set
until the yeast lets you know it’s ready. It will foam!
Sift the dry ingredients together to make sure they are spread throughout evenly.
Pour the yeast into the middle along with the cheese and olives, then gently mix.
Stir in the milk and olive oil and continue to stir and mix until you have a soft dough.
If you use your hands, make sure you flour your hands.
Turn the dough out onto a floured pastry cloth. The pastry cloth keeps the dough from sticking when you knead it.
Knead the dough, turning a quarter turn each time. Push, pull and punch. Get that dough to stretch and blend and become smooth. The more you knead it, the higher your rise will be. Dough loves to be pounded!
Lightly spray a clean ceramic bowl with oil, place the dough in the middle and cover with a damp cloth.
Allow the dough to rise until at least double. Depending on the weather – hot or cold; damp or dry; this could take anywhere from an hour to four or five. Give it the time it needs.
When it’s puffed itself up, turn it back out onto the pastry cloth and give it another knead. At least five minutes.
Form a loaf shape and place the loaf into the vessel you intend to bake it in. I chose this round, cast iron (oven proof handled) skillet. I love the rustic look of a round loaf.
Cut a cross hatch across the top, cover with a damp cloth and let it rise again – about and hour or two. It won’t double in size, but it might!
Preheat the oven to 350° – Bake for 35 to 40 minutes. You’ll know it’s done because the top will be golden and it will sound hollow when you thump it.
Remove it from the oven and rub the top all over – generously – with butter.
Allow it to cool for about 20 minutes before you cut it. I know – it’s hard. But cutting it too soon will make the internal steam give it a heavier texture. If you don’t mind that, and just can’t wait, it won’t ruin it either.
But when you do eat some, make sure it’s warm and slather it with butter. OMG – Heaven!
© Copyright 2020 The Lazy Gastronome
A white bread base filled with cheddar and olives. A great sandwich or just some toast - you'll love this bread!
- 1/2 cup lukewarm water
- 1 package yeast
- 1 teaspoon sugar
- 3-1/2 cup bread flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup milk or half and half
- 1 Tablespoon olive oil
- 2-1/2 cups shredded extra sharp cheddar
- 3/4 cup sliced green olives
- olive oil spray
- Butter (for top at the end)
-
Start with the yeast - Always start with the yeast. Pour the yeast and sugar in a large bowl, then add the warm water. Stir and let set until the yeast lets you know it's ready. It will foam!
-
Sift the dry ingredients together to make sure they are spread throughout evenly.
-
Pour the yeast into the middle along with the cheese and olives, then gently mix.
-
Stir in the milk and olive oil and continue to stir and mix until you have a soft dough. If you use your hands, make sure you flour your hands.
-
Turn the dough out onto a floured pastry cloth. The pastry cloth keeps the dough from sticking when you knead it. Knead the dough, turning a quarter turn each time. Push, pull and punch. Get that dough to stretch and blend and become smooth. The more you knead it, the higher your rise will be. Dough loves to be pounded!
-
Lightly spray a clean ceramic bowl with oil, place the dough in the middle and cover with a damp cloth. Allow the dough to rise until at least double. Depending on the weather - hot or cold; damp or dry; this could take anywhere from an hour to four or five. Give it the time it needs. When it's puffed itself up, turn it back out onto the pastry cloth and give it another knead. At least five minutes.
-
Form a loaf shape and place the loaf into the vessel you intend to bake it in. I chose this round, cast iron (oven proof handled) skillet. I love the rustic look of a round loaf. Cut a cross hatch across the top, cover with a damp cloth and let it rise again - about and hour or two. It won't double in size, but it might!
-
Preheat the oven to 350° - Bake for 35 to 40 minutes. You'll know it's done because the top will be golden and it will sound hollow when you thump it. Remove it from the oven and rub the top all over - generously - with butter.
-
Allow it to cool for about 20 minutes before you cut it. I know - it's hard. But cutting it too soon will make the internal steam give it a heavier texture. If you don't mind that, and just can't wait, it won't ruin it either.
But when you do eat some, make sure it's warm and slather it with butter. OMG - Heaven!
-
But when you do eat some, make sure it's warm and slather it with butter. OMG - Heaven!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
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