OREGANO AND ONION BREAD
Categories Bread Herb Onion Bake Vegetarian Vegan Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat. Cool.
- Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
- Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
- Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes.
- Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)
ONION & OLIVE BREAD
This a great rustic loaf that pares well with wine and cheese. Toss in some fruit and a good book.................................... Prep time includes rise time.
Provided by Diana Adcock
Categories Yeast Breads
Time 4h
Yield 1 loaf
Number Of Ingredients 11
Steps:
- In a medium bowl combine the yeast, sugar and 1/4 cup warm water.
- Let stand for 5 minutes.
- In a large bowl combine the flour and salt.
- Give it a quick mix and add the oil, olives, onions along with the remaining 3/4 cup water.
- Mix until dough is evenly blended, around 3 minutes or so.
- Turn out onto a lightly floured board and kneed for 10 minutes.
- Place dough in a well oiled bowl, turn once and cover with plastic wrap or a clean towel and place in a warm spot until doubled, around 2 hours.
- Sprinkle a pizza pan with the corn meal.
- Punch down the bread dough, shape into a round shape, cover with a towel and let rise for 1 hour.
- Preheat oven to 400 degrees.
- Bake bread for 15 minutes at 400 degrees then reduce heat to 375 degrees.
- Bake until bread sounds hollow when tapped on bottom and top is a golden brown color.
- Brush with melted butter, top with shredded cheddar and bake for 5-7 minutes more.
- Remove and let cool on a rack.
OLIVE-ONION CHEESE BREAD
This luscious cheese bread will have your guests reaching for more. The cheese, onions, and olives make this bread a delicious and flavorful appetizer. -Amy Voights, Brodhead, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.
Nutrition Facts : Calories 369 calories, Fat 28g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 590mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
OLIVE & ONION QUICK BREAD
I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
GREEK OLIVE BREAD
Nuggets of feta cheese and olives stud this delicious loaf, perfect with grilled or barbecued lamb or chicken.
Provided by Olha7397
Categories Yeast Breads
Time 1h5m
Yield 1 bread
Number Of Ingredients 9
Steps:
- In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
- Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
- Stir until all the dry ingredients are moistened.
- Cover and let stand for 15 minutes.
- Sprinkle a work surface with flour.
- Scrape dough out onto the floured surface.
- Dust the top of the dough with flour.
- Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
- Place in a clean, greased bowl, turning to grease all over.
- Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
- Punch down the dough and pat it into a ½ inch thick circle.
- Sprinkle with the olives and cheese.
- Knead the dough lightly to incorporate the ingredients, then shape into a ball.
- Pat out to make a circle 8 inches in diameter.
- Place on a greased baking sheet.
- With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
- (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
- Cover and let rise until puffy, 30 to 45 minutes.
- Preheat the oven to 375 F.
- Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
- Cool the bread on a wire rack before slicing.
- Makes 1 round loaf.
- Beatrice Ojakangas Baking Book.
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