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    You are in: Home / Recipes / Zurie's Holey Rustic Olive-And-Cheddar Bread Recipe
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    Zurie's Holey Rustic Olive-And-Cheddar Bread

    Zurie's Holey Rustic Olive-And-Cheddar Bread. Photo by Zurie

    1/3 Photos of Zurie's Holey Rustic Olive-And-Cheddar Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    25 mins

    55 mins

    Zurie's Note:

    This is based on a French recipe but I changed it substantially. Be warned that this "bread" has a consistency unlike any you've seen! It's actually delicious ... It can be eaten as it, without butter. It'll be great with wine and cheeses or on a platter with cold meats and other savory items. It's great with fried fish, or simply a mixed-greens salad. Next time I'll probably add walnuts in chunky bits as well. Easy and quick. I give both metric and American weights and measures.

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    Units: US | Metric


    1. 1
      Grease a bread tin very well with butter. Mine have slightly sloping sides and measure, on the bottom, 3 1/4 x 7 1/2", and is about 2 " deep. (19 x 8 1/2 cm, 5 cm deep).
    2. 2
      Heat oven to 350 deg F/180 deg C, or slightly less if you have a convection oven.
    3. 3
      Drain the olives and pat dry with kitchen paper. Slice all of them into rounds.
    4. 4
      Grate the cheese on the large holes of your cheese grater, weigh, and keep.
    5. 5
      Put the flour into a bowl, break in the eggs, and whisk with electric beater. The eggs and flour will form small clumps.
    6. 6
      Add the baking powder, white wine, olive oil and creme fraiche to the flour-and-egg mixture. Whisk or beat until batter is smooth.
    7. 7
      Fold in the sliced olives and the cheese, folding in well.
    8. 8
      Add the black pepper, and strew over a pinch of salt if you like, although it's not strictly necessary due to the salty olives and the cheese.
    9. 9
      Scrape the cake-like batter into the greased tin and smooth the top. Bake for 55 - 60 minutes. Best is to test with a skewer, which should come out clean when bread is done.
    10. 10
      Turn out and cool on a rack.
    11. 11
      (The top might crack, which is normal).

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on March 18, 2012


      Excellent! Great with or without butter. Bet it would be great with black olives too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2010


      Easy, delicious, totally addictive. We have some olive lovers in my house and they just devoured this!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2008

      I was so excited about making this, and I was disappointed that it didn't turn out correctly. It did not rise and seemed too moist. I probably should have allowed the bread to cook longer (it was not brown on top like the photos). I also cooked it for part of the time at too high a temperature because I had something else in the oven. I will not make that mistake again. I am also making a mental note to check my baking powder. I really loved the flavor even with the problems I had, and I will try again soon (especially now that I have the creme fraiche in the house).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Zurie's Holey Rustic Olive-And-Cheddar Bread

    Serving Size: 1 (930 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2641.4
    Calories from Fat 1419
    Total Fat 157.7 g
    Saturated Fat 43.5 g
    Cholesterol 682.9 mg
    Sodium 5026.4 mg
    Total Carbohydrate 215.9 g
    Dietary Fiber 14.6 g
    Sugars 4.0 g
    Protein 73.0 g

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