Cheesy Stuffed Green Chile Olive Bread by Britney Breaks Bread - Taste USA

Cheesy Stuffed Green Chile Olive Bread by Britney Breaks Bread

  • Duration Preparation (2 hours) - cooking (35 - 40 minutes)
  • Serving


  • 2 1/4 tsp (12 ml) active dry yeast
  • 2 tbsp (30 ml) granulated sugar
  • 1 cup (250 ml) whole milk, lukewarm
  • 1 cup (250 ml) green chiles, drained
  • 2 cups (500 ml) sharp cheddar cheese
  • 1 cup (250 ml) black olives, sliced
  • 2 eggs
  • 5 cups (1.25 litre) All-Purpose Flour
  • 1 tsp (5 ml) Salt
  • 2 tbsps (30 ml) Salted Butter, room temperature
  • Filling:
  • 1 1/2 cup (375 ml) sharp cheddar cheese
  • 3 tbsps (45 ml) salted butter, room temperature
  • 1/2 cup (125 ml) black olives, diced
  • 2 tsp (10 ml) garlic powder


  • 1

    In a mixing bowl, gently whisk together active dry yeast, lukewarm milk, and sugar. Allowyeast to bloom for about 10 minutes (it should be foamy and bubbly).

  • 2

    Fit a stand mixer with the dough hook attachment and add the yeast mixture, drained green chiles, sharp cheddar cheese, olives, eggs, and salt. Add one cup of flour at a time and begin mixing on low speed and gradually increase to medium speed once dough begins to form. Continue to mix for 5-8 minutes. Dough should be smooth and should pull away from the bowl.

  • 3

    Add 2 tablespoons (30 ml) of butter, one a time, and continue to mix for an additional 5 minutes. If dough is still sticking to the bowl, add an additional tablespoon (15 ml) of flour.

  • 4

    Add dough to a well oiled bowl and allow dough to rise in a warm place for about 1 hour, until it has doubled in size. (I usually leave the oven light on and allow the dough to rise in the oven)

  • 5

    While dough is rising, make the filling by combining the sharp cheddar cheese, butter, black olives, and garlic powder in a bowl and mix until combined.

  • 6

    Preheat oven to 350 °F (175 °C).

  • 7

    Once dough has risen, add dough onto a well floured work surface. Use a rolling pin to roll dough into a 12 x 18 (32x45 cm) rectangle. Lightly coat the dough with the cheese/olive filling. A light layer is all that is needed.

  • 8

    Roll into a log by rolling the dough lengthwise. Cut log into 1 inch (2.5 cm) rolls and pinch the sides and roll into a ball. (if the sides aren't sticking, wet your fingers with water and pinch again). Add rolls to a cast iron skillet OR 9 x 13 (22x32 cm) baking pan lined with parchment paper. Allow dough to rise again for 20 minutes.

  • 9

    Brush dough with a beaten egg and bake for 35-40 minutes. Garnish with fresh thyme,additional butter, and flake salt.

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