Cheddar Olive Bread–Yummy!

Cheddar Olive Bread–Yummy!

Ingredients

  • 1 can sliced black olives (2.25 oz)
  • 3/4 cups shredded cheddar cheese
  • 2 1/2 cups Baking Free™ gluten-free All Purpose Flour (310 g)
  • 1/4 cup sugar
  • 1 cup warm milk (about 110 degrees)
  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 1 teaspoon salt
  • 1/4 cup butter (melted & cooled to room temperature)
  • 2 Large eggs

Directions

Step 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.
Step 2
Combine milk, sugar & yeast in a small bowl. Set aside for about 10 minutes until bubbly.
Step 3
Combine flour, and salt in a large stand mixer bowl.
Step 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
Step 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.
Step 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.
Step 7
Heat oven to 350 degrees F.
Step 8
Remove plastic wrap. place remaining olives on top of loaf and gently press in. Bake for 42-45 minutes or until golden brown.
Step 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.