Swedish Cheese and Olive Bread: TrySwedish Thursday Recipe

This easy dough comes together quickly and rises in about thirty minutes. The finished bread is soft and flavorful, with pockets of savory Västerbottensost and briny olives throughout.

• 150 g (1 1/2 cups) grated Västerbottensost
• 1 envelope dry yeast
• 1/2 l (2 cups) warm water
• About 800 ml (6 3/4 cups) bread flour
• 1 tsp salt
• 200–300 ml (3/4 to 1 1/4 cups) pitted Kalamata olives, chopped

1. Stir the dry yeast into warm water until dissolved. In a bowl or food processor, add the salt and flour and mix quickly to form a dough. Knead or process for at least 5 minutes until smooth and elastic.
2. Fold in the chopped olives and grated Västerbottensost until evenly distributed.
3. Preheat the oven to 175 °C (347 °F). Lightly oil a springform pan or a baking mold with a removable edge.
4. Shape the dough into small balls (dust hands with a little flour if needed) and place them close together in the prepared pan to form the loaf.
5. Cover the pan with a towel and let the dough rise for about 30 minutes, until puffed.
6. Bake for about 45 minutes, or until the loaf is cooked through and golden. Remove from the oven and transfer the bread to a rack to cool slightly before serving.