Black Olive and Cheddar Sourdough variation

For the past while, we’ve been using Sir Sour Alot to bake 4 loaves of bread, every other day.  Give or take.  We’ve been using the Quick and Easy Sourdough Bread recipe each time because… well… it’s quick and easy.

When it came to the final kneading of the dough, before shaping into loaves, that’s when we would get creative and start kneading in other ingredients.  Garlic powder, grated dry Parmesan or Asiago cheese, or both together (both from the Bulk Barn), rolled oats, shredded cheddar cheese, etc.  Whatever we have in the cupboard that we thought to try.

Yesterday I needed to make a quick run into town, so I was able to pick up a can of sliced black olives.  I used half the can, chopping the black olives up finer, and kneaded it in to half the dough, together with about a cup of shredded cheddar.  (We kneaded rolled oats into the other half.)

We also used warm potato water, drained from the potatoes I’d made for supper, as the liquid.


This is what they looked like, by the time the other loaves were done in the oven and I was about to put these in.  When kneading the shredded cheddar and olives into the dough, the cheddar basically disintegrates and gets completely worked into the dough.  So you can’t really see it, but you sure can taste it!

It took all our will power to finish off the last of the previous baking we did before going into the fresh loaves!  Two of which went into the freezer as soon as they were completely cooled.

This morning, we tried the olive and cheddar loaf, toasted.


It was so incredibly delicious, we’re now thinking of making ONLY olive and cheddar bread from now on!

Since Sir Sour Alot expanded so enthusiastically last night, maybe we’ll do some extra baking tonight.  I even picked up more cheese – old, rather than medium, cheddar, for the extra tang.

So, to summarize, to the basic recipe we made the following changes:

  • substituting potato water for regular water in the recipe.
  • adding chopped black olives and shredded cheddar cheese (medium) to the dough during the final kneading.

I look forward to when we can start making yogurt cheese again.  After draining the liquid off the yogurt to make the cheese, I would use the liquid to bake bread, and it’s even better than potato water.

The Re-Farmer

One thought on “Black Olive and Cheddar Sourdough variation

  1. Pingback: Sourdough Bread Variation: Cheese and Olive Roll | The Re-Farmer

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