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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 774g Recipe makes 1 loaf) |
||
| Calories 1824 | ||
| Calories from Fat 297 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.0g | 50% | |
| Saturated Fat 11.6g | 58% | |
| Monounsaturated Fat 15.3g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 4319mg | 179% | |
| Potassium 968mg | 27% | |
| Total Carbohydrate 319.8g | 106% | |
| Dietary Fiber 14.0g | 55% | |
| Sugars 27.4g | ||
| Protein 57.6g | 115% | |
Feta Cheese and Olive Bread
By: najwa
Sep 15, 2002
Try using herbed feta cheese instead of plain, or add your favorite herbs ... yummy!! I always freeze leftovers, then heat in the microwave. Makes 1.5 pound loaf
1 loaf
Ingredients
- 1 cup buttermilk
- 1/3 cup feta cheese, crumbled
- 2 teaspoons olive oil or vegetable oil (I use olive oil)
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 3 cups bread flour, unsifted
- 2 teaspoons bread machine yeast
- 1/2 cup halved pitted Greek olive
Directions
1
Heat buttermilk for 30 seconds in the microwave on HIGH.2
Add ingredients to the bread machine according to your manufacturer's directions, except the olives.3
Cycle: Basic or Nut, Loaf Size: 1.5 lb.4
After 5 minutes of kneading, check the dough; add a tablespoon of water at a time if too dry, or a tablesoon of flour at a time if too wet.5
Add the olives at the add-in beep.
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- Course > Breads > Yeast
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Freezer
- Preparation > Equipment > Small Appliance > Bread Machine
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Gifts
- Occasion > Seasonal
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Vegetarian
- Dietary > Lighter Fare
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Barefoot Beachcomber
On Feb 7, 2005
I LOVE this bread! I've made it several times now, used herbed and plain feta and canola oil instead of olive. It is lovely....try a sandwich with this, very nice. My teen grand-d thinks this makes a perfect grilled cheese sandwich.
From: BarbryT
On Nov 29, 2007
Very good bread! Deliciously savory. And I certainly can see how it would make a great grilled cheese sandwich; I plan to try that. But it needs no topping for moisture; it is just scrumptious on its own. I put the feta in during the second kneading and the olives at the very end of the second cycle. If you want the olives to be distributed in larger pieces, I recommend putting them in whole (but pitted!) rather than halves. Do make this bread, folks! 
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