Mediterranean Bread Bread Machine Food

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OLIVE BREAD FOR THE BREAD MACHINE



Olive Bread for the Bread Machine image

Thi is great recipe is from Betty Crocker. After reading Sarah Beth's review, make sure your olives are well patted dry.

Provided by Sageca

Categories     Yeast Breads

Time 40m

Yield 1 1/2 pounds

Number Of Ingredients 8

1 cup water, plus
2 tablespoons water
1 tablespoon vegetable oil
3 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 1/4 tablespoons bread machine yeast
3/4 cup olive, pitted and coarsely chopped

Steps:

  • Place the ingredients, except olives, in the bread pan in the order recommended by your machine's manufacturer.
  • Process on the appropriate cycle.
  • Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
  • I prefer to make it with the dough cycle; shape it in 2 loaves and let is rise for 30 minutes.
  • Bake in a pre heated375* oven for 30 minutes.
  • Option:.
  • Add 1 1/2 cup old or sharp shredded cheddar cheese with the flour for a Cheese Olive Bread; fantastic.
  • Tip:.
  • For my bread to rise, I heat 2 cups of water in microwave for 5 minutes; this creates steam. Leave water in microwave. Sit your bread in microwave OFF for 30 minutes.Your bread will rise really nice.

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g

MEDITERRANEAN BREAD (BREAD MACHINE)



Mediterranean Bread (Bread Machine) image

Make and share this Mediterranean Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup water
1/3 cup crumbled feta cheese
3 garlic cloves, minced
1 1/4 teaspoons salt
1 tablespoon honey
1 tablespoon extra virgin olive oil
3 1/4 cups bread flour
1/2 cup sliced kalamata olive
2 teaspoons dried oregano
3/4 teaspoon bread machine yeast or 3/4 teaspoon fast rising yeast

Steps:

  • Measure ingredients into baking pan in the order recommended by the manufacturer.
  • Insert pan into the oven chamber.
  • Select Basic Cycle; press start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 237.4, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 497.3, Carbohydrate 42.4, Fiber 1.9, Sugar 2.6, Protein 6.5

FRESH TOMATO AND BASIL LOAF (BREAD MACHINE)



Fresh Tomato and Basil Loaf (Bread Machine) image

This bread machine bread has wonderful Mediterranean flavors incorporated into it. I always love the smell of fresh bread baking but I think I loved the smell of the tomatoes, onions and basil as much. It went well with a grill steak salad I had today. It is also wonderful for dipping, in a good quality extra virgin olive oil...

Provided by Diane Atherton

Categories     Savory Breads

Time 55m

Number Of Ingredients 12

1 Tbsp olive oil, extra virgin
1 small onion, chopped
1 large tomato, peeled, seeded and chopped (about 6 to 7 ounces)
1 Tbsp basil paste (or same amount of fresh chopped)
4 1/2 c bread flour
1/2 tsp fresh ground black pepper
1 1/2 tsp salt
2 tsp sugar
1 tsp rapid-rise active dry yeast
GLAZE
1 large egg yolk, disgard white or use in another recipe
1 Tbsp water

Steps:

  • 1. NOTES: I keep making this bread and finding ways to improve the process. This bread was tricky for the bread machine but I will continue to use the machine. I used the dough cycle and found that I needed to add more water at the beginning because it just seemed to dry. About 1/4 to 1/2 cup water should do it. Since making again, when the machine is on last knead, I add the veggie ingredients. This made the dough too wet, so I added more flour, adding a little at a time until it seemed to be the right consistency. Even with the extra work involved, this bread is my all time favorite and I will continue to make it.
  • 2. In a small frying pan heat olive oil over a moderate heat. Once hot, add onions; fry for 3 to 4 minutes until light golden color.
  • 3. Add tomatoes and basil; cook an additional 2 to 3 minutes until tomatoes are softened.
  • 4. Remove from heat; drain through a sieve placed over a bowl to catch juice. NOTE: Juice will be used so don't toss. Press mixture gently with back of spoon to extract as much juice as possible. Set tomato mixture aside as well as the juice.
  • 5. Add water to the reserved juice to make 1 1/4 cup liquid.
  • 6. Pour liquid into bread pan.
  • 7. Add flour, ensuring that the liquid is covered. Add pepper, salt and sugar in separate corners in the bread pan.
  • 8. Make a shallow indentation in the center of the flour; add yeast.
  • 9. Set machine to dough cycle; press start. NOTE: I used the 2 lb loaf setting. Not really sure if that matters since I only used the dough setting. Press start. NOTE: check to make sure dough is moist enough; add additional water if needed soon after you start the machine. I found I needed to add extra water.
  • 10. Lightly grease a 9 x 5-inch loaf pan; set aside.
  • 11. When dough cycle is complete; remove dough and place on a lightly floured surface. Punch down gently.
  • 12. Knead in reserved tomato mixture. You may need to add extra flour if dough is too moist. NOTE: See note in step 1. I am now added the tomato mixture into the bread maching during last kneading. Totally up to you.
  • 13. Flatten the dough and shape into a 1 inch thick rectangel. Fold the side to the middle and press down the edge to seal. Make a hollow along the center and found in half again. Gently roll into a loaf about 16-inches long. Shape into an "S" shape and place in prepared pan. Cover with oiled plastic wrap and set aside in a warm place to rise for 35 to 40 minutes. Meanwhile preheat oven to 400 degrees.
  • 14. Make a glaze by mixing egg yolk and water together. Brush over top of bread. Bake in preheated oven for 35 to 40 minutes.

ITALIAN BREAD (BREAD MACHINE)



Italian Bread (Bread Machine) image

I love this recipe because it is very quick and easy. The ingredients for this recipe are always in most peoples houses. I've been known to whip up a loaf in the morning when I realized I was out of bread for school lunches. I don't always use the egg white in the recipe unless you want a crispy crust. Most times I just brush on butter after if comes out of the oven. This recipe is tried and true and loved by all in my circle of family and friends; enjoy. Notes: Easy and with no milk. I have also added Parmesan, thyme, garlic after the flour and salt just to give it an added flavor change every now and then. Serving Ideas: Wonderful w/ pastas or stews.

Provided by Biffy 62

Categories     Yeast Breads

Time 1h25m

Yield 1 Loaf

Number Of Ingredients 8

1 cup water, warmed
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 teaspoons dry yeast
3 cups all-purpose flour
1/2 teaspoon salt
1 whole egg white
2 tablespoons cornmeal

Steps:

  • Add into bread machine container, warmed water, olive oil, sugar, yeast. Let yeast foam a bit.
  • Dump in flour (start with 2 1/2 cups); add salt on top of flour.
  • Turn on bread machine to dough setting. Watch for the first bit and add flour as needed to get a good dough. (elastic and not sticky).
  • Get cookie sheet ready by lightly oiling with olive oil and sprinkle on cornmeal.
  • Form dough into loaf and set on cookie sheet with tea towel to cover until doubled in size.
  • Preheat oven to 375*F.
  • Cut slits diagonally in loaf with sharp knife. Brush with egg white.
  • Bake in preheated oven for 20-25 minutes, until golden brown and when you knock the bottom of bread it sounds hollow.

BEST BREAD MACHINE BREAD



Best Bread Machine Bread image

I found this recipe on Allrecipes.com. It makes the lightest white bread with a flaky crust. I wanted to share this recipe because it makes the best loaf of bread and is foolproof. I just got a breadmaker and I have been trying many recipes. This is by far the ultimate white bread recipe. Being new to bread making I was a bit afraid to mix the yeast like this but it is really simple and should turn out perfect!

Provided by Laurie-Luvs-2-Eat

Categories     Yeast Breads

Time 3h10m

Yield 1 1/2 Lb. Loaf, 12 serving(s)

Number Of Ingredients 6

1 cup warm water (110 degrees F~45 degrees C)
2 tablespoons white sugar
2 1/4 teaspoons bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Steps:

  • Place the water, sugar, and the yeast in the pan of the bread machine. Mix it up a bit. Let the yeast dissolve and foam for 10 minutes.
  • Add the oil, flour and the salt to the yeast.
  • Select white bread setting for 1 1/2 pound loaf and press start.
  • I use the light crust setting but each machine may be different.
  • A little helpful hint. After every loaf of bread I made the kneading paddle would get stuck when I tried to clean it. I was afraid I was going to break it trying to force it off. Now I spray it with vegetable oil spray before each use and it slips off easily for cleaning.

Nutrition Facts : Calories 169.3, Fat 5, SaturatedFat 0.7, Sodium 196.2, Carbohydrate 26.9, Fiber 1.4, Sugar 2.2, Protein 4.1

SOFTEST EVER BREAD MACHINE BREAD



Softest Ever Bread Machine Bread image

My sister gave me this recipe soon after I brought home my bread machine. It's a staple in our house. Soft and fluffy and great for sandwiches or just to eat fresh out of the oven! UPDATE 3/25/2005 - I made this using the dough cycle of my bread maker today but baked it in the oven and it turned out perfectly! I baked it at 350°F for 25-30 minutes.

Provided by Dine Dish

Categories     Yeast Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 6

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
1 (1/4 ounce) package bread machine yeast
1/4 cup vegetable oil
3 cups bread flour
1 teaspoon salt

Steps:

  • Place the water, sugar and yeast in the pan of the bread machine.
  • Let the yeast dissolve and foam for 10 minutes.
  • Add the oil, flour and salt to the yeast.
  • Select Basic or White Bread setting, and press Start.
  • You can also use the dough cycle of your bread maker and then place in a greased loaf pan; punch down and let rise again and then bake at 350 for 25-30 minutes or until done.

Nutrition Facts : Calories 1967.3, Fat 58.7, SaturatedFat 7.7, Sodium 2344, Carbohydrate 314.3, Fiber 12, Sugar 26.2, Protein 41.6

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