Sourdough Bread Variation: Cheese and Olive Roll

Today, we made another variation of the Quick and Easy Sourdough Bread recipe.

For the last while, we’ve been making a Black Olive and Cheddar variation that has been so delicious.  With today’s bread baking, I did two loaves this way.

The other two loaves were made into rolled loaves.  The other change was that I used the liquid from our yogurt “cheese” making.

I also made another technique variation, by accident. 😀


As I usually do when using sourdough, I pre-measured all the ingredients, using a doubled recipe.  At this point, the only change is the type of liquid.

Following the recipe, I added the yeast, starter, sugar, salt and 4 cups of flour into the liquid, mixing well.  It’s been a while since I’ve made it, as my younger daughter has been the enthusiastic bread baker for the last while.  The batter seemed thinner than usual, but so was the starter, and that was what the recipe said, so I went with it.  When it was well mixed, I covered the bowl and set it aside in a sun spot, then headed out for a quick run into town with my younger daughter to get some unexpected necessities.

While we were gone, my older daughter chopped up a can of black olives and shredded some Old cheddar cheese for me.

While out and about and chatting, I mentioned what I’d done with the bread so far, then realized…

I’d forgotten to double the quantity of flour.  It should have been 8 cups, not 4! 😀

No worries.  I knew that doing it this way would result in a sponge, and I was good with that variation.

This is what it looked like when we got back, about an hour later.


Look and that beautiful chemical reaction!  So bubbly. 😀

Normally, after rising, the soda is kneaded into the dough with 1 cup of flour.  Since I was working with a sponge, I stirred in 2 more cups first, then added the soda with the 3rd cup of flour.  By the 4th cup, I was mixing it in by hand and continued to knead in more flour, little by little, in the bowl until it was thick enough to start kneading on the table.

I didn’t add much more flour after that.

After well kneading the dough, I divided it in half and set one part aside.  With the remaining half, I cut it in half again for two loaves.  With each piece, I kneaded them a bit before rolling them out into rectangles.  Leaving an edge all around, I spread out some chopped olives and shredded cheese.


Typically, I would have brushed melted butter on the dough, first, but I didn’t feel like melting any butter, so I just used the cheese and olives alone.  After rolling the dough up, I pinched the seams to seal them and tucked the ends under before placing the rolled loaf into an oiled baking pan.  I started preheating the oven in between shaping the two loaves.

When the rolled loaves were done and waiting to go into the oven, I took the rest of the dough and kneaded in the olives and cheddar, as we have been doing normally for the past while.  The moisture of the olives does require adding a bit more flour as it’s being kneaded in.


With these loaves, I slashed the tops so they wouldn’t split while rising in the oven.  I also rubbed the tops with oil (I’d forgotten to do that with the rolled loaves before putting them in the oven).

They took about 35 minutes to finish baking.

Despite my pinching the seams to seal the rolls, cheese still managed to escape and overflow on one side of each loaf, just a bit.


Oh, did they ever turn out wonderful!

As of this writing, 1 1/2 loaves are already eaten.  It was basically supper! 😀

Oh, they were so good!

My daughters have asked me to keep doing these rolled loaves from now on.  They are liked even better than just kneading the olives and cheese into the dough.

While I was waiting on the loaves to bake, I posted a couple of pictures on my Facebook page.  A friend of mine asked me if I were interested in some whey in the spring, if she has any left over.

Of course, I said yes!

I have awesome friends.

As for the use of the yogurt liquid instead of water, there wasn’t a huge taste difference; the olives and cheese overpower it, really.  The texture was finer, though, and the bread moister and lighter.

This variation was a definite success!

The Re-Farmer

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