Olive Cheese Twisty Bread Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

Steps:

• Heat the oven to 190 degrees Celsius.
• Dissolve the sugar in the water in a large measuring cup. Add the yeast & stir until combined. Leave until the yeast is frothy (about 10-15 minutes).
• Grate the cheese & drain the olives - put to one side.
• Put the flour & salt into a large bowl.
• Add the yeast mixture & olive oil. Stir until well combined.
• Tip the dough onto a lightly floured bench & knead for 5-10 mintues, or until the dough is elastic & smooth.
• Divide the dough into two equal parts.
• Roll the first part out into a long rectangle, approximately 6in by 14in. Thickness of the dough doesn't matter.
• Evenly scatter the grated cheese & half of the crushed garlic over the dough, gently press the cheese down, and fold the short end (at each end) in over the cheese (approx 1 inch).
• Start rolling the long side of the dough over swiss roll style, the aim is to end up with a long sausage with the filling fully contained within it. Gently press the seam to flatten & turn over to rest seam side down.
• Repeat with the remaining dough, this time using the olives & half of the crushed garlic.
• Place the two sausages side by side, seam side down, and weave them over each other creating a spiral/braid.
• Place onto a baking paper lined sheet & cover with a clean dry cloth. Leave until doubled in size (about 1 hour or so).
• Bake in the oven for about 40 minutes, or until golden on top.

Steps:

• In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add the milk, egg, oil, 1 teaspoon salt and 4 cups flour; beat on low speed until smooth. Beat 3 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Do not punch down. Divide dough into eight pieces. Combine cornmeal and oregano; sprinkle over work surface. Roll each piece of dough in cornmeal mixture and shape into a 15-in.-long rope. Cut each rope into three pieces. Twist each piece and place on greased baking sheets., Bake at 400° for 8-12 minutes. Combine garlic powder and remaining salt. Immediately brush twists with melted butter, then sprinkle with garlic powder mixture. Serve with pizza sauce if desired.

Steps:

• In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. , Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.

Steps:

• Rough chop black and green olives.
• Combine green onions and olives with the softened butter, mayo, and cheese. Mix thoroughly.
• Slice french bread in half lengthwise. Spread mixture evenly over halves.
• Bake at 325 for 25 minutes or until thoroughly melted and starting to turn light brown and bubbly.
• Can make mixture 2 days ahead, spread on unbaked bread and freeze too!

Steps:

• Preheat oven to 325°F.
• Roughly chop: black olives, green olives, and onions.
• In large bowl, combine butter, mayonnaise, cheese, olives, and onions.
• Stir until well combined.
• Slice bread in half lengthwise.
• Spread olive-cheese mixture in even layer on each half.
• Bake for 20-25 min, until cheese mixture is thoroughly melted and beginning to turn light brown and bubbly.
• Cut into diagonal slices and serve immediately.