Bacon Onion And Walnut Mini Breads Recipes

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WALNUT BREAD



Walnut Bread image

Categories     Bread     Milk/Cream     Food Processor     Onion     Bake     Sauté     Vegetarian     Walnut     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 8

1/2 cup (1 stick) butter or walnut oil
3/4 cup finely chopped onion
2 cups warm milk (105°F. to 115°F.)
2 tablespoons sugar
2 envelopes dry yeast
2 teaspoons salt
5 cups (about) all purpose flour
3/4 cup walnuts, toasted, coarsely chopped (about 3 ounces)

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Let cool.
  • Combine milk and sugar in large bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 10 minutes. Transfer to processor. Mix in onion mixture, salt and 1 cup flour. Blend in enough remaining flour, 1 cup at a time, to form smooth ball. Transfer dough to floured work surface and knead until smooth and elastic, about 3 minutes. Shape dough into ball.
  • Butter large bowl. Place dough in bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
  • Butter heavy large baking sheet. Punch down dough. Turn out onto floured work surface. Sprinkle walnuts over; knead to incorporate. Divide dough in half. Shape each half into 6-inch round loaf. Place dough rounds on prepared baking sheet, spacing 4 inches apart. Flatten slightly. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 45 minutes. Preheat oven to 400°F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 25 minutes. Transfer to racks; cool. Serve at room temperature.

CARAMELIZED ONION AND BACON PULL-APART BREAD



Caramelized Onion and Bacon Pull-Apart Bread image

Smoky cheese and bacon combine with the natural sweetness of caramelized onions in this hot, crusty party bread that is meant for sharing.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h35m

Yield 8 to 12 servings

Number Of Ingredients 9

1/4 pound bacon (3 to 4 slices), cut into 1/4-inch dice
3 large onions, thinly sliced (about 8 cups)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
One 1 1/2-pound round rustic loaf of bread, such as sourdough or Italian
4 ounces smoked Gouda, shredded
4 ounces mozzarella, shredded
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
  • Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
  • Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
  • Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

BACON-ONION BREAD



Bacon-Onion Bread image

Savory quick bread flavored with bacon and onions. Delicious and unusual for sandwiches to go with soup or toast to go with omelets. The quality of the bacon will make a difference in the taste, so it's worth the extra cost for the good stuff. Plain nonfat yogurt can be used in place of the cottage cheese or sour cream to lower the calories.

Provided by littleturtle

Categories     Quick Breads

Time 1h5m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 12

6 slices bacon
2 tablespoons reserved bacon grease
1 small onion, peeled & finely chopped
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 large eggs, beaten
1 cup small curd cottage cheese or 1 cup sour cream
1/4 cup butter, melted (1/2 stick)

Steps:

  • Adjust oven rack to top third position, and pre-heat oven to 350°F.
  • Coat 9"x5"x3" loaf pan with cooking spray.
  • In a skillet, cook the bacon just until crisp.
  • Using a slotted spoon, transfer bacon to paper towels to drain; then coarsely dice.
  • Discard all but 2 tablespoons of the bacon grease.
  • Add onion, and saute over medium-low heat until tranlucent (2-3 minutes).
  • In a large bowl, thoroughly mix the flour, baking powder, sugar, salt, black pepper, and cayenne pepper.
  • Blend together the eggs, cottage cheese, and butter until smooth; then stir in the bacon and onion.
  • Pour the wet ingredients over the dry ingredients and mix together just until combined (Do NOT over mix).
  • Spoon batter into the prepared loaf pan, smoothing it on top.
  • Bake in pre-heated oven for 50 minutes or until tester comes out clean when inserted.
  • Turn out onto a wire rack to cool before slicing.

Nutrition Facts : Calories 219.7, Fat 13, SaturatedFat 5.8, Cholesterol 58, Sodium 497.6, Carbohydrate 18.5, Fiber 0.7, Sugar 1.5, Protein 7

MAPLE, WALNUT AND BACON BRIE BITES



Maple, Walnut and Bacon Brie Bites image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 8 serving

Number Of Ingredients 6

8 mini (.9 ounces each) Brie wheels
1/4 cup chopped toasted walnuts
1 tablespoon pure maple syrup
1 teaspoon apple-cider vinegar
5 slices cooked bacon, chopped
Sliced scallions, for garnish

Steps:

  • Preheat the oven to 250 degrees F.
  • On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes.
  • In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately.

MILE HIGH CRISPY BACON AND ONION BREAD - BREAD MACHINE



Mile High Crispy Bacon and Onion Bread - Bread Machine image

I could not believe how high this bread was - and it was an experiment too! Wonderful flavours of bacon & onion with just a smidge of mixed herbs. Just crisp up your bacon & fry your onion, and then it all goes in the breadmaker for a delectable bread! Just think - you can have an English Breakfast just by adding some scrambled eggs on top of a slice of this bread!

Provided by French Tart

Categories     Yeast Breads

Time 17h10m

Yield 1 Loaf of Bread, 4-6 serving(s)

Number Of Ingredients 10

150 g smoked lardons or 150 g finely diced smoked bacon
1/2 red onion, very finely diced
360 ml tepid water
2 tablespoons dried nonfat dry milk powder
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 teaspoons sugar
1/2 teaspoon mixed herbs
560 g strong white bread flour
7 g dried yeast

Steps:

  • Fry your bacon in it's own fat in a frying pan and when nearly crispy & cooked, add the diced onion. Stir around thoroughly & continue to cook until the bacon is crispy & the onion soft.
  • Drain well & allow to cool slightly.
  • Put the ingredients into your bread machine in the order that is written in your manual; mine is wet first & dry last.
  • Make sure that the yeast does not come into contact with the liquid.
  • Select the 1 kilo or 2lb setting on White Rapid or White Normal; choose your crust finish.
  • Do not add the bacon and onion to the Extras tray - there is too much!
  • Add the bacon & onion when extras are added in the cycle - towards the end of the kneading time.
  • When cooked, take out straight away with OVEN GLOVES & turn out to cool on a wire cooling rack.
  • If the paddle stays in the bread - remember to take it out BEFORE cutting the bread.
  • Serve with butter, eggs, cheese or by its self with salad.
  • This is also wonderful toasted too!

Nutrition Facts : Calories 633.8, Fat 11.6, SaturatedFat 1.6, Cholesterol 0.8, Sodium 898.2, Carbohydrate 113.5, Fiber 4.3, Sugar 5.5, Protein 16.6

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