Onion And Buttermilk Quick Bread Food

OLIVE & ONION QUICK BREAD

Steps:

• Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

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).

SAVORY ONION BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
• Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly. Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
• Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
• In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
• Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.

GREEN ONION QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
• In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
• Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
• Transfer to parchment paper�lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
• Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.

BUTTERMILK QUICK BREAD

Steps:

• Combine the dry ingredients in large a bowl and make a well in the center.
• Whisk the wet ingredients in a small bowl together, then pour into the well in the dry ingredients and blend together just until moist.
• Grease a 9 x 5 loaf pan with cooking spray and pour the batter into it. Bake at 350F for 45 minutes or until the center comes out clean and let cool for at least 10 minutes prior to serving. (Or, just use your bread machine's Quick Bread cycle.).

BUTTERMILK QUICK BREAD

Steps:

• Heat oven to 350*F. Spray loaf pan with non-stick cooking spray.
• Whisk together flour, sugar, baking powder, baking soda and salt in medium mixing bowl. In another bowl combine oil of choice, if using butter first melt it, buttermilk and eggs. Whisk to combine.
• Pour the liquid ingredients over the dry ingredients. Gently stir and fold ingredients until all the flour has been incorporated and shaggy, wet batter is formed. Be careful not to over mix.
• Scrape batter into prepared pan spreading evenly into corners. Bake for 45-50 minutes. When finished the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool for 15 minutes before slicing.
• Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can be wrapped in plastic and then aluminum foil and frozen for up to three months.
• Variations: Blueberry Loaf - 1 cup fresh or frozen blueberries, 1 tsp vanilla, zest from one lemon.
• Spicy Jalapeño Loaf - reduce sugar to 2 Tbsp, 1/3 cup diced jalapeño peppers, 1 cup shredded sharp cheddar, 2 tsp chili powder.
• Irish Soda Bread Loaf - reduce sugar to 1/4 cup, 1 Tbsp caraway seeds, 3/4 cup raisins or currents.
• Cherry Almond Loaf - 1 cup dried cherries, 1/2 cup toasted sliced chopped almonds, 1 tsp almond extract.
• Apple Cinnamon Loaf - 1 cup finely diced apples, 2 tsp cinnamon, 1/2 cup toasted chopped walnuts.
• Pesto Parmesan Loaf - reduce sugar to 1 Tbsp, 1/4 cup prepared pesto, 1/2 cup shredded Parmesan cheese.

ONION AND BUTTERMILK QUICK BREAD

Steps:

• Preheat oven to 180 deg C, 350 deg F, Gas mark 4.
• Sift flour into a large mixing bowl then stir in soup mix and chives.
• Use a flat-bladed knife, and a cutting action, to mix in the buttermilk. This should form a soft dough. Use the extra buttermilk to achieve this consistency, if too dry.
• Lightly flour your work surface. Turn out dough and quickly knead into a smooth ball. Divide into 4 even pieces. Shape each piece into a ball.
• Place balls onto a floured baking tray. Allow room for each to rise. Sift a little flour over the top and make a slash, with a sharp knife, across each loaf.
• Bake for 25-30 minutes, or until golden and cooked through.