Onion Herb Bread Abm Recipes

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).

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 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.

ONION HERB BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, rosemary, salt, dill, garlic powder, onion and 1 cup of flour. Beat until smooth. Add the remaining flour and stir for about 1 minute. , Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 30 minutes. , Stir the batter down, about 25 strokes. Spread into a greased 8x4-in. loaf pan. Cover and let rise until almost doubled, about 15 minutes. , Bake at 375° for 40-45 minutes. Remove from pan to a wire rack. Serve warm.

HANDMADE ONION BREAD

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and half the flour. Mix thoroughly, and let sponge rise until doubled in size, approximately 35 minutes.
• While the dough is rising, place thinly sliced or finely chopped onion in a sauté pan with sesame seeds, garlic, and butter. Sauté until caramelized (light brown). Remove from heat and let cool.
• Gradually add the rest of the flour, kneading JUST until smooth. I usually knead gently with my fingertips to work the flour inches When the dough has absorbed all the flour and is beginning to get tacky, I stop kneading. (One thing I discovered was to use ONLY the amount of flour listed, even as the dusting powder for the kneading surface. So 8 cups TOTAL and no more, or the bread comes out very heavy.)
• Place dough in a greased bowl, and turn several times to coat. Allow to rise until doubled, approximately 35 minutes.
• Punch down the dough. Divide dough into three equal parts. Pour onion mixture onto the dough and fold over on itself JUST enough to distribute the onion mix throughout the dough.
• Shape into loaves (they will be a little ugly here, not smoothed on top), and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled, approximately 35 minutes.
• Bake at 350°F (175°C) for 30-40 minutes (mine are done in 30 no problem). The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

ONION HERB BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in machine in manufacturer's recommended order.
• Set on medium crust or white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes.
• Slice and serve with butter.