Olive Quick Bread With Cumin And Oregano Recipes

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HOMEMADE NO-KNEAD OLIVE BREAD RECIPE



Homemade No-Knead Olive Bread Recipe image

This Homemade Olive Bread is a rustic and crusty no-knead bread recipe that anyone can make. Packed with Kalamata olives, this olive loaf comes together so easily in a Dutch oven.

Provided by Aysegul Sanford

Categories     Bread

Time 18h50m

Number Of Ingredients 5

3 cups bread flour ((360 gr. ) )
¼ teaspoon active dry yeast
2 teaspoons kosher salt*
1 ⅓ cup lukewarm water (between 100-110 F degrees) ((316 ml))
1 cup chopped kalamata olives (drained well)

Steps:

  • Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
  • Pour in 1 ⅓ cups (316 ml.) lukewarm water.
  • Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
  • Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don't be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
  • Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
  • Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
  • Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
  • When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
  • At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

Nutrition Facts : Calories 195 kcal, Sugar 1 g, Sodium 845 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 35 g, Fiber 2 g, Protein 6 g, ServingSize 1 serving

OLIVE & ONION QUICK BREAD



Olive & Onion Quick Bread image

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

1 tablespoon canola oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe olives

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 WITH CUMIN AND OREGANO



Olive Quick Bread With Cumin and Oregano image

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

2 1/2 cups flour
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon dried oregano
1 teaspoon ground cumin
1 egg, lightly beaten
1 cup milk
2 tablespoons olive oil
1 (2 1/4 ounce) can olives, sliced & drained
1 cup walnuts, chopped (optional)

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



Olive - Cheese Quick Bread image

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

2 cups flour
3 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded cheddar cheese
1 egg, room temp
3/4 cup milk (or buttermilk or water)
1/4 cup oil
1 tablespoon finely chopped onion (optional)
35 stuffed green olives
1 1/2 teaspoons olive oil

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

GARLIC & OREGANO BREAD



Garlic & Oregano Bread image

Homemade bread can be easy! Literally just stir up the dough. No kneading. No sweating. Use a rubber spatula for easy clean-up.-Megumi Garcia, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h20m

Yield 1 loaf (16 slices).

Number Of Ingredients 8

1-1/2 teaspoons active dry yeast
1-3/4 cups water (70° to 75°)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour
1/2 cup garlic cloves, peeled and quartered
1/4 cup 2% milk
2 tablespoons minced fresh oregano

Steps:

  • In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.

Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

NO-KNEAD, EASY GREEK OLIVE BREAD



No-Knead, Easy Greek Olive Bread image

An quick bread that does not require any kneading or forming!

Provided by Marilena Leavitt

Categories     Bread

Time 45m

Yield 1 loaf

Number Of Ingredients 7

1½ cups milk, lukewarm
1 envelope yeast
1½ tsp. sea salt
3 cups All-purpose, unbleached flour
¼-½ cup extra virgin olive oil
1 cup pitted Kalamata olives, chopped
1 TBSP. dried Greek oregano

Steps:

  • Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
  • In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
  • Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
  • Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
  • Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
  • Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
  • Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
  • Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.

OLIVE QUICK BREAD



Olive Quick Bread image

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

1 1/2 cups flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup olive oil
1/3 cup finely chopped walnuts
1/3 cup chopped pitted olive

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.

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