GREEN ONION QUICK BREAD
This bread is quick to whip up and perfect along with soups and stews for the colder nights. From Canadian Living. If you do not have buttermilk on hand - simply take 3/4 cup milk and add 2 tsp of lemon juice or vinegar and let sit for 10-15 min.
Provided by Deantini
Categories Quick Breads
Time 45m
Yield 1 bread, 8 serving(s)
Number Of Ingredients 10
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.
GREEN ONION GARLIC NAAN BREAD
I am going to show you how to make naan Chef John-style-when I want it fast and I don't want to use yeast and wait for a dough to rise but I also want it just as good as if I did. While I originally tried this method to save time, it produces what might be my favorite style of naan. It really is incredible whether you use garlic and green onions, or not. As naan are made, they must be stacked and wrapped in a kitchen towel to keep them soft and supple.
Provided by Chef John
Categories Indian Bread
Time 38m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 52.8 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 367.6 mg
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
GREEN ONION SPOONBREAD
Provided by Emeril Lagasse
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to the dish and tilt the dish to coat the bottom and sides with the cornmeal. Set the baking dish aside.
- Combine the milk, cream, buttermilk, salt, and pepper in a medium saucepan, and bring just to a boil. Whisk in the 1 cup cornmeal and cook, stirring constantly, until the mixture thickens and has the consistency of grits, 1 to 2 minutes. Remove the saucepan from the heat and immediately transfer the mixture to a heatproof bowl. Stir in the cheese, and set the bowl aside until the mixture is lukewarm, stirring often to prevent a skin from forming on the top, 10 to 15 minutes.
- In a small bowl, lightly beat the egg yolks. Then stir the yolks, green onions, thyme, baking soda, and baking powder into the cornmeal mixture.
- Combine the egg whites and the sugar in a mixing bowl, and beat until stiff peaks form. Fold 1/3 of the whites into the cornmeal mixture to lighten it. Then gently fold in the remaining whites, taking care not to deflate the whites.
- Transfer the mixture to the prepared baking dish, and bake until the spoonbread is puffed and golden brown on top, and a knife inserted into the center comes out clean, about 30 minutes. Serve immediately.
PARMESAN GREEN ONION BREAD
This bread is great for get-togethers because you can put it together ahead of time and throw it in the oven a half hour before dinner. It's so good that I usually have to double the recipe because it gets eaten so fast. I got this recipe from a Family Circle magazine about 20 years ago.
Provided by Hey Jude
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
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).
HERBED GREEN ONION BREAD (BREAD MACHINE)
This is a great onion bread; plenty of flavor from herbs and green onions. This is nice served with chicken or beef.
Provided by Chris from Kansas
Categories Yeast Breads
Time 4h10m
Yield 1 1/2 lb. loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Place ingredients in bread machine pan in order suggested by manufacturer.
- Choose settings and start machine as directed by manufacturer.
Nutrition Facts : Calories 161.6, Fat 3.4, SaturatedFat 1.9, Cholesterol 23.4, Sodium 179.8, Carbohydrate 27.6, Fiber 1.2, Sugar 2.3, Protein 4.8
GREEN ONION CORN BREAD
Steps:
- Preheat oven to 400°F. Lightly spray 13x9x2-inch metal baking pan with nonstick spray. Melt butter in medium skillet over medium heat. Add 1 cup sliced green onions and sauté until beginning to soften, about 3 minutes. Cool.
- Whisk 2 cups cornmeal, 1 cup flour, 1/2 cup sugar, 4 teaspoons baking powder and 1 teaspoon salt in medium bowl to blend. Add onion-butter mixture, buttermilk and eggs; stir until just combined. Transfer batter to prepared pan.
- Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)
GREEN ONION ROLLS
Better double the batch! These savory, elegant rolls will disappear fast. -Jane Kroeger, Key Largo, Florida
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 415mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
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GREEN ONION BREAD (香葱面包) - CHINA SICHUAN FOOD
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Reviews 6Category StapleCuisine ChineseTotal Time 4 hrs 20 mins
- In a stand mixer, add all the ingredients of the dough expect butter, knead on low speed for 5-7 minutes.
- Add softened butter in; continue kneading for another 7 to 10 minutes until you get a smooth, elastic and soft dough. transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten. Place in a large bowl and cover with a plastic wrapper and set aside until it is doubled in size. If you need help for this process, check milk bread.
- Knead the dough again to remove the air inside and then further divide into 12 portions. Take one out, press down and roll out to a larger wrapper. Spread a thin layer of sweet Mayonnaise and then place 1 tablespoon of pork sung in. Wrapper well and then re-shape into a ball. Place it in a lined baking tray. Repeat to finish all the others.
- Important tip for the second proof : place the baking tray in your oven with a large bowl of hot water inside. Close your oven door and wait until all the balls are at least doubled in size.
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