Onion Olive Bread Recipes

GREEK OLIVE AND ONION BREAD

Steps:

• Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
• Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 450 degrees F (230 degrees C).
• Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

OLIVE AND ONION BREAD

Steps:

• Cut onion in half and slice thinly. Saute in olive oil over medium-low heat until just softened.
• Coursley chop olives and add to onion mixture. Remove from heat and allow to cool slightly. Stir in fresh chopped herbs.
• In bowl of stand mixer with a dough hook, combine flour, salt and yeast. Add olive and onion mixture and combine. Add warm water all at once and start mixer at speed 2 and knead for about 3 minutes. If the dough continues to be sticky and is not coming away from the bowl clean, add more flour in small amounts until dough holds its shape and bowl edges are clean.
• Continue to knead for about 1-2 more minutes until dough looks smooth.
• Remove dough hook and drizzle olive oil over dough and roll around until dough is the shape of a ball and covered with oil. Cover the bowl with plastic wrap and a towel. Leave to rise in a warm place until dough has doubled in size.
• Remove plastic wrap. Reserve wrap to cover the shaped dough. Punch dough down to remove air bubbles and gently knead on a lightly floured surface to form a ball. Cover with the reserved plastic wrap that has been sprayed or wiped with oil.
• When dough is almost doubled in size again, place an oven safe pan of water in the bottom of the oven, below the bottom rack. Place a baking stone on the lowest rack of the oven and preheat to 400 degrees. When oven is ready, carefully remove the plastic wrap and slash the dough across the top in 2 or 3 lines with a very sharp knife.
• Very carefully lift the dough and place on the hot stone. If you aren't using a stone, bake on an oiled baking sheet that has NOT been preheated.
• Bake for approximately 35-40 minutes. Using a stone my reduce cooking time slightly. Bread is ready with well browned and makes a hollow sound when tapped.
• Remove bread from stone or baking sheet to cool on a rack.

ONION BREAD II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

OLIVE-ONION CHEESE BREAD

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.

OLIVE ONION BREAD

Steps:

• Chop parsley & set aside. Thinly slice onions.
• Mix biscuit mix with parsley & water. Spread into a 8x8-inch square pan.
• Sauté onions in butter until golden brown. Season with salt & pepper to taste.
• Combine sour cream, egg, dill weed, onions & olives.
• Spoon over bread mixture. Bake at 450° for 20 minutes. Cut into squares to serve.

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.

ONION & OLIVE BREAD

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.

SWEET ONION BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
• Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
• Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.
• Preheat the oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. In a saute pan, heat the olive oil. When the oil is hot, caramelize the onions for about 10 minutes. In an electric mixer with a whip attachment, whip the egg whites until stiff. Switch the whip attachment to a paddle attachment and cream the butter and sugar together. Add the egg yolks, one at a time, beating well after each yolk. With the machine running add the apple juice and ginger. In another bowl, combine the flour, baking powder, salt and pepper, together. With the machine on low speed, alternate adding the flour 1/3 at a time with the milk. Do not over mix the batter. Fold in the stiff egg whites. Pour the batter into the prepared pan. Bake for 50 to 60 minutes or until the center of the bread comes out clean. Remove the pan from the oven and invert onto a wire rack. Allow the bread to cool for 5 minutes before slicing. Slice a couple of slices from the loaf and place the loaf and the slices on a plate.