Olive cheese bread
There's no kneading, proofing or bread machine needed to make this irresistible fresh-baked olive cheese bread at home. IT'S SO SIMPLE!
Ingredients
- 500 gm bread flour (extra to dust) (NOTE 1)
- 2 tsp instant dried yeast (NOTE 2)
- 2 tsp salt
- 480 ml water (lukewarm) (NOTE 3)
- 1 cup shredded tasty cheese (NOTE 4)
- ½ cup sliced black olives (NOTE 5)
Instructions
- In a large bowl add in the flour, yeast and salt. Use a whisk to combine the ingredients together.
- Get the water at the right temperature, if using a thermometer aim for a temperature between 37°C to 40°C (98.5 to 104°F). Pour the lukewarm water into the flour and mix until well combined.
- Gently fold in the olives and cheese making sure that they are evenly distributed into the dough. Using cling wrap cover the bowl with the dough. Transfer the bowl into the fridge and chill for 8 hours.
- Before cooking transfer the dough out of the fridge and leave it on the kitchen bench for an hour. The dough should have doubled in size and it will be airy.
- Preheat oven to 220°C (428°F) or 220°C (392°F) for fan-forced ovens. Line non-stick baking paper on a baking tray and dust it generously with flour. Carefully divide the dough into 4 and shape them, the dough is sticky so make basic bread shapes such as circles or logs. Baked the dough for 35 to 40 minutes. The bread is ready when it sounds hollow when knocked on the base.
Notes
NOTE 1 - Bread flour - Use bread flour because it's higher in protein which is needed to produce more gluten. This is important because it helps the bread maintain its structure and help it rise up nicely.
NOTE 2 - Instant dried yeast - The most common yeast we have here in our supermarkets are dry yeast and dried instant yeast. Dry yeast needs to be proofed in warm water and sugar first before adding to the flour, whereas instant yeast can be added straight into the flour. For this type of bread, instant dried yeast is needed.
NOTE 3 - Lukewarm water - This is probably the trickiest part if you don't have a food thermometer, aim for lukewarm temperature between 37°C to 40°C (98.5 to 104°F). Anything lower may not activate the yeast and anything higher may kill it.
NOTE 4 - Shredded tasty cheese - (Cheddar cheese) I used store-bought shredded tasty cheese but if preferred you can grate your own. Any variety of cheese that melts when cooking can be substituted.
NOTE 5 - Sliced back olives - Black olives are firmer and will hold their shape when cooking. Mine was already sliced and pitted from a jar.
This bread is best eaten fresh on the day of it being backed but it's still good the next day.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 46gProtein: 11gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 659mgPotassium: 76mgFiber: 2gSugar: 1gVitamin A: 175IUCalcium: 117mgIron: 1mg