Olive Oregano Bread Recipes

OLIVE OIL DIP FOR ITALIAN BREAD

Steps:

• Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

OLIVE OIL BREAD

Steps:

• In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
• Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 30 to 40 minutes, until golden brown.

OLIVE BREAD

Steps:

• This bread tastes better if kneaded by hand. Place 4 cups of flour in a mixing bowl. Make a well in the center.
• Dissolve the yeast in 1 cup of the water, and add to the flour. Knead until smooth. Let rise in the bowl, covered, for one hour.
• Punch down the dough, then work in the olives, salt, oregano, 1/4 cup water and 1 cup flour. Knead the dough again for a few minutes, then let rise, covered in the same bowl, for another hour.
• Divide the dough into 5 portions, and mold into ovals about 6 inches long. Using a sharp knife or razor, cut 3 slits horizontally across each top, and leave uncovered for 20 minutes.
• Brush with the melted butter or margarine, and sprinkle with 2 teaspoons of flour. Place the loaves on a greased cookie sheet.
• Bake in a preheated 375-degree oven for about 45 minutes, or until the bread taps hollow. Serve warm.

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.

OLIVE QUICK BREAD WITH CUMIN AND OREGANO

Steps:

• Preheat oven to 350°F
• Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
• Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
• Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
• Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
• Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.

GARLIC & OREGANO BREAD

Steps:

• In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.

KALAMATA OLIVE BREAD WITH OREGANO

Steps:

• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
• Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
• Combine buttermilk, butter, and egg whites, stirring with a whisk.
• Add buttermilk mixture to flour mixture, stirring just until moist.
• Fold in onion, olives, and oregano.
• Spread batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan.
• Cool completely on wire rack.

OREGANO AND ONION BREAD

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.)