NO-KNEAD SKILLET OLIVE BREAD
No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.
Provided by Mitch Hendricks
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 10
Number Of Ingredients 9
Steps:
- Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
- Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
- Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
- Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g
OLIVE & ONION QUICK BREAD
I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
OLIVE QUICK BREAD
I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!
Provided by Crabbycakes
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place rack in lower third of the the oven and preheat to 350F.
- Grease a loaf pan.
- Whisk together the first 5 ingredients.
- In a bowl, whisk eggs, milk, and oil.
- Add the flour mixture and lightly mix together.
- add the nuts and olives.
- Stir until blended.
- Place batter into prepared loaf pan.
- Bake 40 to 45 minutes or until toothpick comes out clean.
- Cool 10 minutes and unmold onto rack.
OLIVE CHEESE BREAD
"The recipe for this rich cheesy bread was given to me by a co-worker's wife, and I've used it often," notes Nancy McWhorter of Bridge City, Texas. "With the tasty addition of ripe olives and onions, it's a perfect complement to seafood, Italian food or barbecue fare."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12-16 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 223 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 360mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
OLIVE QUICK BREAD WITH CUMIN AND OREGANO
An easy quick bread. Add walnuts if desired. Perfect for an Italian or Greek dinner. From Pop It, Stir It, Fix It, Serve It.
Provided by KelBel
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
- Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
- Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
- Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
- Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.
Nutrition Facts : Calories 213.7, Fat 6.5, SaturatedFat 1.6, Cholesterol 30.7, Sodium 425.5, Carbohydrate 32.7, Fiber 1.5, Sugar 0.2, Protein 6
OLIVE - CHEESE QUICK BREAD
Very pretty presentation! Loaded with salty green olives in a savory cheesy bread, this really hits the spot along-side a thick soup on a cold winter's evening. Try it with Potato & Ham Soup OR Clam Chowder. Enjoy the colors when you cut the slices!
Provided by Debber
Categories Quick Breads
Time 45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease a loaf pan; set aside. Preheat oven to 350.
- In a large bowl, combine dry ingredients and the cheese; set aside.
- In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
- Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
- Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
- Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
- Place remaining 7 olives evenly spaced down the center of the top of the loaf.
- Brush with olive oil (or spray).
- Bake 35-45 minutes until wooden pick comes out clean.
- Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
- VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .
Nutrition Facts : Calories 268.9, Fat 14.1, SaturatedFat 4.7, Cholesterol 44.5, Sodium 350.4, Carbohydrate 27, Fiber 0.8, Sugar 1.8, Protein 8.3
OLIVE BREAD
With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 loaf (30 slices).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
BEER, SUN-DRIED TOMATO, AND OLIVE QUICK BREAD
Steps:
- Preheat the oven to 350°F. and grease and flour a loaf pan, 9 by 5 by 3 inches. In a large bowl whisk together the flour, the salt, the baking soda, and the baking powder, add the egg, the beer, the tomatoes with the reserved oil, and the olives, and stir the batter until it is just combined. Turn the batter into the pan and bake the bread in the middle of the oven for 40 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.
SUN-DRIED TOMATO AND OLIVE QUICK BREAD
These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Provided by 2Bleu
Categories Breads
Time 1h5m
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 17
Steps:
- preheated oven to 350°F.
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
- In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
- In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
- Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
- Divide the batter among 2 buttered and floured regular sized loaf pans.
- Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
- Remove the breads from the pans and let them cool, right sides up, on a rack.
OLIVE MINT QUICK BREAD
Steps:
- Crush the olives lightly with the flat side of a large knife on a cutting board and discard the pits. Drain the olives on paper towels and chop them. In a large bowl stir together the flour, the baking powder, the sugar, the salt, and the mint, add the olives, and toss the mixture well. In a small bowl whisk together the eggs, the oil, the onion, and the milk and add the egg mixture to the flour mixture, stirring until the batter is just combined. Transfer the batter to a greased loaf pan, 8 by 4 by 2 1/2 inches, and bake the bread in the middle of a preheated 350°F. oven for 1 hour and 15 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.
OLIVE LOAF QUICK BREAD
This bread has a wonderful olive flavor. And, it's easy to make.
Provided by Kathy W
Categories Savory Breads
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 340 degrees. Grease and flour a 9-in loaf pan or line with parchment.
- 2. In a large bowl mix together flour, baking soda, baking powder, basil, olives and salt.
- 3. In a medium bowl, mix together eggs, yogurt, olive brine and olive oil.
- 4. Stir egg mixture into the dry ingredients. Batter should be thick. (Not runny like cake batter, but not as thick as pizza dough.)
- 5. Spoon into prepared pan and bake 40 minutes or until a toothpick comes out clean.
- 6. Turn out onto rack to cool.
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4.5/5 Calories 150 per servingCategory Breads
- Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
- Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won't release from the sides of the bowl.
- Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
- Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
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