Herb And Onion Bread Food

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.

EASY GARLIC HERB & SPRING ONION FOCACCIA

Steps:

• In a large bowl combine the yeast, water and sugar. Allow to stand for about 5 minutes or until starting to foam.
• Add the flour, salt and olive oil to the yeast mixture. Using an electric mixer fitted with dough hooks, mix the dough on low speed until all the flour is incorporated. Continue mixing and kneading for 1 minute total. If the dough is very sticky and wet, add the remaining 1/4 cup of flour. Alternatively, you can mix by hand- use a wooden spoon and stir until the dough is combined, then knead the dough on a lightly floured surface for 1 minute. The surface of the dough should spring back when it's touched- this means it's ready to proof.
• With lightly floured hands, shape the dough into a ball and place back into the mixing bowl. Cover and let rise in a warm place for about 2 hours or until doubled in size. Depending on the freshness of your yeast and the outside temperature, the dough may take less time to double in volume.
• Generously oil a 10x15" baking sheet. Once the dough has doubled in volume, punch it down and scrape it out of the bowl onto the prepared baking sheet. If the dough is too sticky to handle, lightly dust it with flour directly in the bowl.
• Allow the dough to rest on the baking sheet for 10 minutes to allow the gluten strands to relax (this will assist in shaping the dough). Then, using your hands, gently press the dough into a rectangular shape towards the edges of the baking pan. If the dough springs back, let it rest for another 5-10 minutes, then shape again. Cover the dough and place in the fridge for 1 hour.
• Using a small food processor add the parsley, basil and garlic. Process on speed 1 until finely chopped (about 8 seconds). Alternatively chop the herbs by hand. Place the chopped herbs into a small bowl and stir in the olive oil. Slice each spring onion in half lengthwise. Set aside.
• Preheat the oven to 450°F. Remove the dough from the fridge and remove the cover. Using two fingers, create dimples in the surface of the dough, spacing them about 1-1 1/2" apart.
• Generously apply the olive oil and herb mixture with a pastry brush onto the top of the dough. Make sure the entire surface is well coated in olive oil (note you may not need all of the mixture). Arrange the spring onions on top and gently press them into the dough. Sprinkle with coarse salt.
• Bake the prepared focaccia in the preheated oven for 20-22 minutes, or until golden brown. Remove from the oven and let cool. Finish the bread with a light brushing of olive oil. Slice into desired sizes and enjoy.

ONION HERB FOCACCIA BREAD

Steps:

• Sprinkle yeast into 1 cup warm water and stir with fork to dissolve. Let sit for five minutes. Mix flour, sugar and salt in a large mixing bowl. Make a well in the center and pour in the dissolved yeast and the oil.
• Mix in the flour a little at a time. Add the additional 1/4 cup water one tablespoon at a time, to form a soft sticky dough. Add more water, one tablespoon at a time only if needed. Dough should not be dry.
• Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, approximately 10 minutes.
• Brush top of dough with olive oil and cover with a dish towel. Let rise until doubled in size, about 30-40 minutes. Punch down and divide the dough into two pieces. Place on cookie sheet and stretch dough into rectangular shape approx 6x12 inches each.
• Let rise again until double, approximately 30 minutes, then use finger tips to gently press into the surface of the dough to form "dimples" about 1/2 inch deep. Brush with olive oil and sprinkle with herbs and onion slivers.
• Bake in preheated 350°F oven for 25-30 minutes or until golden. Serve hot or room temperature.

CHEESE & ONION BREAD

Steps:

• Preheat a fan oven to 200 degrees celsius. Line a baking tray with tin foil and lightly sprinkle with flour.
• Mix the flour, sugar, baking powder, salt, cheese, and onion in a large bowl.
• In a separate bowl, mix the egg, milk and sunflower oil.
• In small quantities, gradually add the wet mixture to the dry until a sticky dough is formed. Careful - you may not need to use all of the wet mixture!
• On a floured surface, roughly shape the dough into a flattened ball and place on the prepared baking tray. Place in the preheated oven and bake for 35-40 minutes, or until cooked. The crust should be golden brown and starting to darken. A knife should come out clean when placed into the bread.
• Enjoy warm, straight out of the oven or when cooled.

SOURDOUGH ONION HERB BREAD

Steps:

• Add all ingredients to bread machine in the order recommended by the manufacturer.
• Select dough cycle, but remove from machine at the end of the kneading and do not let dough rise in machine.
• Turn dough out onto lightly floured board and shape into two loaves.
• Place into greased bread pans and spray tops with non-stick cooking spray.
• Cover and let rise in a warm place until light.
• Patience here, as this can take several hours (usually 2 1/2 to 3).
• Bake at 350° F for about 30 minutes, or until golden brown.
• Remove from oven and turn out of pans onto wire rack to cool.
• Brush tops of loaves with butter while still hot.
• Recipe can also be made without a bread machine, using conventional methods.

ONION-HERB FOCACCIA

Steps:

• On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle; press into an oiled rimmed baking sheet. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan. Bake at 400 until golden, about 20 minutes. Brush with the remaining herb oil.

HERB AND ONION FOCACCIA

Steps:

• Get Cookin'
• 1. Preheat oven to 425°F.
• 2. Unroll the pizza dough as directed on the package onto a parchment-lined cookie sheet. Sprinkle half of the herbs on the dough and fold the dough in half lengthwise.
• 3. Brush the top with olive oil and evenly distribute the remaining herbs, onion, and cheese.
• 4. Salt and pepper to taste.
• 5. Bake for 15 minutes until the foccacia is golden brown and crispy.
• 6. Drizzle with extra-virgin olive oil and serve sliced.
• Hints and Clues
• You can use a pizza stone or pizza pan if you have one. Make sure the pan is heated in the oven thirty minutes before you put the dough on it.