Onion Herb Bread Abm 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.

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 II

Steps:

• In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

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.

AUSTRALIAN FOUR HERB BREAD

Steps:

• Lightly grease loaf pan.
• Combine yeast, sugar and milk in medium bowl, cover, and let stand for 15 minutes or until foamy. Stir in egg and butter.
• Sift flour into large bowl, make well in centre, gradually stir in yeast mixture, mix to a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth.
• Place dough into lightly oiled bowl, cover and let stand for 1 hour or until doubled in size.
• Punch down dough and knead for 5 minutes or until smooth.
• Divide dough into 4 portions.
• Roll 1 portion into 6" x 8" rectangle.
• Combine herbs and extra egg white in small bowl, spread a quarter of the herb mixture over dough.
• Roll dough up from long side like a Swiss Roll.
• Repeat with remaining dough and herb mixture.
• Place 2 rolls side by side in prepared pan, top with remaining rolls.
• Cover and let stand in warm place for about 40 minutes or until dough reaches the top of the pan.
• Brush loaf lightly with combined extra egg yolk and milk, sprinkle with rock salt.
• Bake at 375 degrees for about 50 minutes or until golden brown and loaf sounds hollow when tapped.
• Let stand in pan for 5 minutes before removing to cooling rack.

ONION BREAD

Steps:

• Measure and add liquid ingredients to the bread pan.
• Measure and add dry ingredients (except yeast) to the bread pan.
• Use your finger to form a well (hole) in the flour where you will pour the yeast. Yeast must NEVER come into contact with a liquid when you are adding ingredients. Measure the yeast and carefully pour into the well.
• Close up bread machine.
• Choose the "basic" setting that most machines have - it's the three hour setting on mine.
• I always use the "light" crust color because the bread comes out quite a bit softer.

HERB AND ONION BREAD

Steps:

• Add ingredients according to bread machine manufactures directions.
• Slect bread machine for basic or whole wheat cycle, set crust for medium and press start.
• During the mixing cycle is dough is to wet& sticky add flour, 1 tablespoon at a time.
• If to firm add water 1 teaspoon at a time, until dough is smooth yet soft to the touch.
• After baking, remove from oven and pan to wire rack to cool.

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.