Are you ready to transform your kitchen into a bakery that smells like cheesy, olive-studded heaven? This Gold Medal Cheddar Olive Bread is not just a recipe—it's a culinary adventure that will elevate your baking skills from amateur to artisan! Imagine pulling a golden, aromatic loaf out of the oven, with melted cheddar peeking through a landscape of green olives, promising a flavor explosion in every single slice.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green olives
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1 packet of active dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Mix the dry ingredients together until well combined.
- In a separate bowl, warm 1 cup of water until it is about 110°F (43°C). This temperature is ideal for activating the yeast.
- Gradually add the warm water to the dry ingredients while stirring with a wooden spoon or spatula. Mix until a shaggy dough begins to form.
- Once the dough starts to come together, add 1 cup of shredded cheddar cheese and 1/2 cup of chopped green olives. Continue to mix until the cheese and olives are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning the dough to coat it lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free area for about 30 minutes or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface again and shape it into a loaf.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with a towel and let it rise for an additional 15 minutes.
- While the dough is rising, preheat your oven to 375°F (190°C).
- Once the dough has risen again, place the loaf in the preheated oven and bake for 30 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
- Enjoy your homemade Gold Medal Cheddar Olive Bread as a delicious side or a savory snack!
Tips
- Yeast Temperature Matters: Ensure your water is precisely 110°F (43°C) to activate the yeast perfectly without killing it.
- Knead with Confidence: Don't be afraid to work the dough—kneading develops gluten and creates that perfect bread texture.
- Rising Environment: Choose a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works great.
- Cheese and Olive Distribution: Mix cheese and olives thoroughly to ensure every bite is packed with flavor.
- Cooling is Crucial: Let the bread cool completely before slicing to maintain its structure and prevent gumminess.
- Storage Tip: Store your bread in an airtight container to keep it fresh for 2-3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 25g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 15mg
