Sweet or Savory? Always the question!
It is always the dilemma in my house when I get ready to bake. The kids always opt for something sweet–cookies, desserts or breads. All are good for snacks in the summer for them. The adults often want something savory. I find I don’t crave to eat as much if the offering is savory. That is why I am happy to present the cheddar olive loaf.
I use it for sandwiches for the our lunches. It goes great with ham, cheese and tomato for a hefty meal; tasty and satisfying. I also find that I can use it for appetizers. I make open-faced sandwiches using one fairly thin slice of bread and cream cheese or spreadable cheese dips. Then I can also add other toppings for decoration like slices of fresh tomato or roasted red pepper slices–whatever moves me. Then cut the finger sandwiches into smaller shapes that complement the serving tray. Now you have a tasty offering for a cheese tray or any appetizer plate.
I find it easiest to have guests or go to cook outs if I have gluten-free resources such as this recipe for easy food items to bring. Things I know are healthy and that my family can enjoy. Most of my friends look forward to trying whatever I bring to see if it really is possible to eat gluten-free and love it. I’m proud to share this recipe with you. Please let me know what you and your family things of it–and how you use it in your gluten-free home.
- 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
- 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.
- Combine milk, sugar & yeast in a small bowl. Set aside for about 10 minutes until bubbly.
- Combine flour, and salt in a large stand mixer bowl.
- 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
- 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.
- 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.
- Heat oven to 350 degrees F.
- Remove plastic wrap. place remaining olives on top of loaf and gently press in. Bake for 42-45 minutes or until golden brown.
- Allow to cool in pan for 5 minutes or so. Remove from pan and completely cool on baking rack, Slice for sandwiches or appetizers.