Green Onion Quick Bread Recipes

GREEN ONION QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
• In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
• Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
• Transfer to parchment paper�lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
• Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.

OLIVE & ONION QUICK BREAD

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.

HERBED GREEN ONION BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine pan in order suggested by manufacturer.
• Choose settings and start machine as directed by manufacturer.

PARMESAN GREEN ONION BREAD

Steps:

• Mix well all ingredients except bread.
• Spread on cut surfaces of bread.
• Place halves together and wrap in foil.
• Bake at 400° for 10 minutes.
• Open foil, separate halves and lay, cut side up, on a cookie sheet or pan.
• Bake 7 minutes longer, or til bubbly and lightly browned around the edges.
• Cut into pieces (I use kitchen scissors).

GREEN ONION GARLIC NAAN BREAD

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.