Time 35m Number Of Ingredients 10 Steps:
Heat oven to 350 degrees. In a medium bowl combine sour cream, garlic powder and butter along with a large pinch of salt and pepper. Stir until mostly smooth. Add cheese and green onion and stir until well combined. Fold olives into the cheese mixture. Slice French bread loaf in half widthwise and then in half lengthwise. Divide olive mixture between the four pieces, spreading it in an even layer on the cut side of the bread. Bake for 20-25 minutes or until cheese is melted and the ends start to get golden brown. Broil for 1-2 minutes or until the cheese starts to get dark golden brown. Slice, garnish with fresh parsley and enjoy!
Time 35m Yield 12 servings Number Of Ingredients 7 Steps:
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 350ºF for 20 to 25 minutes or until cheese is melted and browning.Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Time 30m Yield 12-16 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. , Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.
Time 35m Yield 8 servings Number Of Ingredients 7 Steps:
Preheat the oven to 325° F. Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces. Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
Time 45m Yield 1 loaf, 8-10 serving(s) Number Of Ingredients 12 Steps:
Grease a loaf pan; set aside. Preheat oven to 350. In a large bowl, combine dry ingredients and the cheese; set aside. In a medium bowl, lightly beat egg; stir in milk and oil, mixing well. Add onion to the egg-milk, mix; then stir into flour mixture–do not over-mix, just get things moist. Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each. Spoon remaining batter over the olives, smoothing the top with the back of the spoon. Place remaining 7 olives evenly spaced down the center of the top of the loaf. Brush with olive oil (or spray). Bake 35-45 minutes until wooden pick comes out clean. Let stand 10 minutes—this is really important or the loaf will sort of fall apart when you cut it :-(. VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm – .
Time 25m Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the Cheddar cheese, creamy salad dressing, onion, and chili powder. Spread each bread half with an equal amount of the mixture, and top each half with equal amounts olives. Close halves, and cut the loaf into 12 slices. Wrap loaf in aluminum foil. Bake 10 to 15 minutes in the preheated oven, until cheese is melted.
Time 55m Yield 12 serving(s) Number Of Ingredients 18 Steps:
Preheat oven at 375. Butter bread mold (approx. 6’’ x 9’’). Melt olive oil, saute onions, green peppers until tender. Sift together, flours, baking powder and salt, put aside. Beat eggs, milk, mustard and sugar until well incorporated. Add to the flour mix gently. Add cheeses, sauted onions and green peppers, herbs, mix together. Add olives and mix until well distributed. Pour into buttered mold bake for approximately 40 minutes or until a toothpick comes out clean. Slice into squares and serve with wine or cocktail.
Yield Makes one 8-inch round loaf Number Of Ingredients 6 Steps:
In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours. Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round. Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours. Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more. Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack. Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes. Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.
Time 15m Yield 16 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well. Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet. Bake at 400 degrees F (200 degrees C) for 10 minutes.
Time 30m Yield 16 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.
