Onion Bread For The Abm Recipes

ONION HERB BREAD (ABM)

Steps:

• 1. Place all ingredients in machine in manufacturer's recommended order.
• 2. Set on medium crust or white bread setting.
• 3. When done, remove from pan and cool on wire rack 30 minutes before slicing.

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.

BUTTERMILK ONION BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

BACON, CHEDDAR AND ONION BREAD (ABM)

Steps:

• 1. Place all ingredients (except cheese, bacon and onion) in machine in order recommended by manufacturer.
• 2. Set on Fruit and Nut (or raisin) cycle. When machine beeps, add cheese, bacon and onion.
• 3. If your machine doesn't have this cycle, you can add everything at once, but it will "pulverize" the bacon (but you will still have the flavor).

ONION BREAD FOR THE ABM

Steps:

• Place all ingredients in bread pan in order recommended by manufacturer.
• Bake on regular cycle.
• This will also work on rapid bake cycles.

RED ONION CAPER BREAD (ABM)

Steps:

• Bake according to manufacturer's instructions, adding the onions and capers during the add-ins cycle or 5 minutes before the final kneading is finished.

ONION BREAD

Steps:

• Measure and add liquid ingredients to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan.
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
• Close up bread machine.
• Choose the "basic" setting that most machines have - it's the three hour setting on mine.
• I always use the "light" crust color because the bread comes out quite a bit softer.

RED PEPPER & RED ONION BREAD (ABM / MACHINE)

Steps:

• Place bread machine pan on electronic scales and weigh in / add the ingredients. (280ml water weighs 280g).
• Replace pan in bread machine and start on suitable cycle - I favour the wholemeal cycle with a dark crust as it has the longest rise time but still has a beep for adding ingredients plus I like my bread to be crusty. Machines vary but the raisin bread setting should also be fine.
• Whilst the machine is kneading, chop and prepare the red pepper & red onion into a small bowl and season to taste with a little fresh ground black pepper, a very generous dash of dried (or fresh) garlic (possibly some basil/oregano if you fancy it herby, and paprika if you *really* love it spicy!).
• Add the pepper & onion a bit at a time during the last five minutes of the final knead (my machine does its beep five minutes before the end of the final (second) knead) as there is a lot of liquid in these fresh ingredients and if you add them all at once it would make the dough rather too wet. Basically add about half of them at the beep and the other half a few minutes later.
• Enjoy!
• (Time listed includes total kneading, rising & baking time).