Olive Onion Quick Bread Recipes

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.

OLIVE ONION BREAD

Steps:

• Chop parsley & set aside. Thinly slice onions.
• Mix biscuit mix with parsley & water. Spread into a 8x8-inch square pan.
• Sauté onions in butter until golden brown. Season with salt & pepper to taste.
• Combine sour cream, egg, dill weed, onions & olives.
• Spoon over bread mixture. Bake at 450° for 20 minutes. Cut into squares to serve.

GREEK OLIVE AND ONION BREAD

Steps:

• Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
• Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 450 degrees F (230 degrees C).
• Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

ONION BREAD RECIPE

Steps:

• Dice onion and set aside.
• Heat bacon flavoured olive oil in a small pan over medium-high heat.
• Cook the onions until nicely browned. Set aside to cool.
• Heat the oven to 375º F.
• Grease a loaf pan or, an 8 inch round or square baking pan and line with parchment. Set aside.
• In a large bowl combine the flour, baking powder and salt.
• Add in the COLD butter. Using a knife, or pastry mixer, cut in the butter until crumbly.
• Place the egg in a small bowl and beat with a fork or whisk.
• Add the milk to the egg and mix.
• Pour the milk and egg mixture into the cooled and cooked onions.
• Make a well in the flour mixture, and pour in the wet ingredients.
• Mix with a spatula to combine.
• Scrape dough into the prepared baking dish.
• Bake in oven until baked. Apaproximately 25 minutes.Bread will be golden. You can use a cake tester to ensure it is baked.
• Remove the bread from the pan. Place on cooling rack.
• Slice and ENJOY!

OLIVE - CHEESE QUICK BREAD

Steps:

• Grease a loaf pan; set aside. Preheat oven to 350.
• In a large bowl, combine dry ingredients and the cheese; set aside.
• In a medium bowl, lightly beat egg; stir in milk and oil, mixing well.
• Add onion to the egg-milk, mix; then stir into flour mixture--do not over-mix, just get things moist.
• Spoon half of batter into prepared pan. Arrange 28 olives on their sides, 4 rows of 7 olives each.
• Spoon remaining batter over the olives, smoothing the top with the back of the spoon.
• Place remaining 7 olives evenly spaced down the center of the top of the loaf.
• Brush with olive oil (or spray).
• Bake 35-45 minutes until wooden pick comes out clean.
• Let stand 10 minutes---this is really important or the loaf will sort of fall apart when you cut it :-(.
• VARIATIONS: Use a different type of cheese for a whole different flavor. How about a different kind of olive? Mmmmm -- .

OLIVE-ONION PUFFS

Steps:

• Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tablespoon olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

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.