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 BREAD II
Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.
Provided by Claudia Grimaldi
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 31.8 g, Cholesterol 5.1 mg, Fat 4.8 g, Fiber 1.2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 402.5 mg, Sugar 2.4 g
OREGANO GARLIC BREAD
"When making spaghetti one night, I created this recipe to use up left over sub rolls," says Laura Winemiller of Delta, Pennsylvania. "It's simple to increase when you're having guests for dinner."
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the butter and seasonings; spread over cut sides of bun. Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until toasted.
Nutrition Facts : Calories 271 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 465mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
GARLIC & OREGANO BREAD
Homemade bread can be easy! Literally just stir up the dough. No kneading. No sweating. Use a rubber spatula for easy clean-up.-Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SAVORY ONION BREAD
Make and share this Savory Onion Bread recipe from Food.com.
Provided by HS Kinn
Categories Vegan
Time 3h30m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Begin by proofing your yeast. I do this by warming up the water, about a minute in most microwaves. You don't want it to boil, or you'll kill the yeast. That's not so good if you want your bread to rise.
- Once the water's heated, put in the 2 t of yeast and stir, and then set aside somewhere dark.
- Assemble the rest of your ingredients. I grind the flax right before I put it in the bread, because flax is very perishable. If you have any leftover, freeze it.
- Add flour, spices and ground flax to bowl or bread machine.
- Chop up the onion and add to the rest of the ingredients.
- Check your water and yeast mixture. If it's bubbly, add it to the other ingredients.
- Add olive oil and agave.
- If you're using a bread machine, put it on the white bread cycle, or if you're like me, put it on the dough cycle, pull it out once that's finished and then bake it in a loaf pan at 400 degrees for thirty minutes in the oven.
SAVORY ONION BREAD
Sharp cheddar cheese combined with tender onions and it 's a quick bread that goes great with green salads.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 45m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
- Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
- Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
- In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
- Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
Nutrition Facts : Calories 188.2 calories, Carbohydrate 18.1 g, Cholesterol 37.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 7.3 g, SaturatedFat 4.2 g, Sodium 571.6 mg, Sugar 1.2 g
KALAMATA OLIVE BREAD WITH OREGANO
My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.
Provided by Vino Girl
Categories Quick Breads
Time 1h8m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
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.
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