Cheddar Olive Bread–Yummy!
  • 1 can sliced black olives (2.25 oz)
  • ¾ cups shredded cheddar cheese
  • 2½ cups Baking Free™ gluten-free All Purpose Flour (310 g)
  • ¼ cup sugar
  • 1 cup warm milk (about 110 degrees)
  • 2¼ teaspoons active dry yeast (1 envelope)
  • 1 teaspoon salt
  • ¼ cup butter (melted & cooled to room temperature)
  • 2 Large eggs
  1. Open and drain can of sliced olives. I even pat them dry with a paper towel. Set aside. Measure cheddar cheese and set aside also.
  2. Combine milk, sugar & yeast in a small bowl. Set aside for about 10 minutes until bubbly.
  3. Combine flour, and salt in a large stand mixer bowl.
  4. With the mixer on low, gradually add the yeast mixture to the flour until combined. Add butter and eggs and beat until well mixed, scraping bowl occasionally
  5. Increase speed and beat for about 3 minutes until batter is smooth. Gently mix in most of the olives (save a few for the top of the loaf) and the cheese.
  6. Grease 8" X 4" loaf pan. With a spoon pour batter into the prepared pan, leveling top. Loosely cover pan with greased plastic wrap and let rise in a warm area for 45-60 minutes--until just above the rim of the loaf pan.
  7. Heat oven to 350 degrees F.
  8. Remove plastic wrap. place remaining olives on top of loaf and gently press in. Bake for 42-45 minutes or until golden brown.
  9. Allow to cool in pan for 5 minutes or so. Remove from pan and completely cool on baking rack, Slice for sandwiches or appetizers.
Recipe by Baking Free at