KALAMATA OLIVE BREAD WITH OREGANO
My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.
Provided by Vino Girl
Categories Quick Breads
Time 1h8m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
- Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
- Combine buttermilk, butter, and egg whites, stirring with a whisk.
- Add buttermilk mixture to flour mixture, stirring just until moist.
- Fold in onion, olives, and oregano.
- Spread batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan.
- Cool completely on wire rack.
GARLIC BREAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
- Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
- Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
- Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.
OLIVE BREAD (FOR THE BREAD MACHINE)
My local bakery occasionally makes an absolutely fabulous olive bread which I have attempted to clone. This is the closest I can come to it and it is a very nice version though not as great as the original. As usual, the best ingredients make the best bread so get the best olives you can find - it really makes the difference.
Provided by joanna_giselle
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- First prepare the onion. Sprinkle the slices with salt and allow to sit for 5 minutes. Then rinse and squeeze to drain. The onion will be softer and not as sharp tasting. Finely chop, you should have around 2 tablespoons.
- Pit the olives with a sharp knife and roughly chop.
- Add the olives, chopped onion, oregano, garlic and tomato paste together and grind in a little black pepper to taste.
- Set the bread machine on the basic cycle which is around 3 hours.
- Add the remaining ingredients into the bread machine in the order recommended by the manufacturer, (mine is liquid first then solid) and then add the olive mixture at the beep for extras.
- Bake with a medium crust or dark if you like it that way.
- This bread is wonderful with a Greek salad or spread with tarama or eggplant dip.
Nutrition Facts : Calories 360, Fat 5.8, SaturatedFat 0.8, Sodium 528.5, Carbohydrate 66.5, Fiber 3.1, Sugar 1.2, Protein 9.3
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
GARLIC & OREGANO BREAD
Homemade bread can be easy! Literally just stir up the dough. No kneading. No sweating. Use a rubber spatula for easy clean-up.-Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
FABULOUS OREGANO BREAD (OR PIZZA DOUGH)
This is a HUGE hit at any of our dinner parties when I make it as bread. It's absolutely fabulous as pizza dough and is the single most requested recipe in my repertoire.
Provided by Molly53
Categories Yeast Breads
Time 2h
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Place all ingredients in order in your bread machine using the regular bread cycle.
- If you want pizza dough, use the"dough" setting and roll out flat on a floured surface.
- Preheat your oven to 400.
- Spray your cooking pan with Pam.
- You can also sprinkle a little cornmeal on the pan if you wish.
- Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
- Let rise for 1/2 hour.
- Bake for 15-20 minutes.
- Remove from oven, apply toppings and continue baking until toppings are done.
- If you wish to make a freeform loaf: Preheat oven to 350°F.
- Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
- Bake until golden brown and sounds hollow when thumped (about 30 minutes).
- Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.
OLIVE QUICK BREAD WITH CUMIN AND OREGANO
An easy quick bread. Add walnuts if desired. Perfect for an Italian or Greek dinner. From Pop It, Stir It, Fix It, Serve It.
Provided by KelBel
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
- Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
- Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
- Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
- Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.
Nutrition Facts : Calories 213.7, Fat 6.5, SaturatedFat 1.6, Cholesterol 30.7, Sodium 425.5, Carbohydrate 32.7, Fiber 1.5, Sugar 0.2, Protein 6
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GREEK BREAD WITH OREGANO AND OLIVE OIL - THE GREEK FOODIE
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5/5 (10)Total Time 2 hrs 30 minsCategory Breakfast, Dinner, LunchCalories 245 per serving
- Add the yeast in half a cup of warm water. Add 1 tsp sugar and 5 tablespoons of flour. Stir, cover with a kitchen towel and put the cup aside in a warm place for about 30 minutes.
- Add the yeast mixture, mix and slowly add about one cup of warm water. Knead for 5 min.Cover bowl tightly with plastic wrap and set aside in a warm place (I use my microwave oven) to proof for an hour.
- Punch down dough. Generously flour a sheet of parchment paper; transfer the dough to parchment, and quickly shape into a ball with floured hands. Place the dough on the parchment paper and sprinkle the top with a tablespoon of dry oregano and a teaspoon of coarse finishing salt. Sprinkle a little flour. Top with plastic wrap and let it rest for 30 minutes.
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5/5 (1)Category BreadCuisine American, GreekTotal Time 3 hrs
- In the mixing bowl of your stand mixer combine the yeast, water, flour, salt, olive oil and the oregano. With a rubber spatula mix the ingredients and let sit for 15 minutes.
- Next, gently fold into your dough the chopped Kalamata olives. Using the bread hook of your mixer, mix on low-medium speed for 5 minutes. If you find the dough sticking to the side of your bowl, sprinkle in some additional flour, 1 tablespoon at a time.
- Transfer your dough to a well greased bowl. Cover with a clean kitchen towel and place your bowl in a warm place for 60-70 minutes.
- After this first rising, punch the dough down and shape your bread loaf. Place the dough on a parchment lined baking sheet, and let rise, loosely covered, for an additional hour, in a warm place. For help on how to shape the bread, watch this video.
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