GREEK OLIVE AND ONION BREAD
This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.
Provided by healthyfoodie
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g
OLIVE AND ONION BREAD
A rustic loaf with a variety of olives, red onions and fresh herbs
Provided by Marci
Categories Bread
Time 50m
Number Of Ingredients 8
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.
OLIVE CHEESE BREAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 8 servings
Number Of Ingredients 7
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-ONION CHEESE BREAD
This luscious cheese bread will have your guests reaching for more. The cheese, onions, and olives make this bread a delicious and flavorful appetizer. -Amy Voights, Brodhead, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 369 calories, Fat 28g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 590mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
OLIVE & ONION QUICK BREAD
I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ONION & OLIVE BREAD
This a great rustic loaf that pares well with wine and cheese. Toss in some fruit and a good book.................................... Prep time includes rise time.
Provided by Diana Adcock
Categories Yeast Breads
Time 4h
Yield 1 loaf
Number Of Ingredients 11
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.
ONION FLATBREAD
This impressive flatbread couldn't come together more simply. Prepared pizza dough is stretched and topped with thinly sliced onions and shredded cheese. Bake until browned in a hot oven and that's it! Top with herbs and flaky salt and you have a delicious side dish perfect with any meal or on its own.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with 1/2 cup shredded cheddar and 1/2 thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ F oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.
OLIVE-ONION CHEESE BREAD
Make and share this Olive-Onion Cheese Bread recipe from Food.com.
Provided by katew
Categories Lunch/Snacks
Time 30m
Yield 16 slices
Number Of Ingredients 7
Steps:
- Combine first 6 ingredients in a large bowl.
- Cut bread in half lengthwise.
- Place on baking sheet.
- Spread both halves with cheese mixture.
- Bake 350 F for 15 - 20 minutes till cheese melts.
- Cut each half into 8 slices.
OLIVE CHEESE BREAD
"The recipe for this rich cheesy bread was given to me by a co-worker's wife, and I've used it often," notes Nancy McWhorter of Bridge City, Texas. "With the tasty addition of ripe olives and onions, it's a perfect complement to seafood, Italian food or barbecue fare."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Slice bread in half widthwise and lengthwise. , Place on an ungreased baking sheet. Spread cheese mixture over cut sides of bread. Bake at 350° for 15-20 minutes or until the cheese is melted.
Nutrition Facts : Calories 223 calories, Fat 16g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 360mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
OLIVE ONION BREAD
A tasty easy quick bread, goes with just about any meal. I like to make it for something different when company comes.
Provided by redwine
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450.9, Fat 25, SaturatedFat 10.5, Cholesterol 82, Sodium 1063.3, Carbohydrate 49.1, Fiber 3.2, Sugar 10.6, Protein 8.3
OLIVE BREAD
With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 loaf (30 slices).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts :
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