Olive Oregano Bread Recipes

OREGANO GARLIC BREAD

Steps:

• In a small bowl, combine the butter and seasonings; spread over cut sides of bun. Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until toasted.

OLIVE BREAD

Steps:

• Place water, yeast, and molasses in a mixing bowl; stir to mix. Let stand for a few minutes until mixture is creamy and foamy.
• Add olive oil and salt; mix. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs.
• Turn dough out onto a lightly floured board. Knead, adding flour as needed to keep from being sticky, until smooth and elastic. Place in well oiled bowl, and turn to coat the dough surface with oil. Allow to rise until doubled in bulk, about an hour or so.
• Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 25 to 30 minutes.
• Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.

KALAMATA OLIVE BREAD WITH OREGANO

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.

OLIVE QUICK BREAD WITH CUMIN AND OREGANO

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.

OLIVE & OREGANO BREAD

Steps:

• 1. Mix 1/2 cup warm water with pinch of sugar and yeast. Let sit for 10 minutes till foamy. 2. Heat olive oil in small frying pan and saute onions till golden brown. 3. Place flour, salt, and pepper in mixing bowl, making a well in the center. Add the yeast mixture, fried onion, olives and olive paste, herbs as well as remaining 3/4 cup warm water. Gradually incorporate flour, till dough forms a ball. 5. Knead for 5 minutes, till dough is smooth and elastic. Place in lightly greased bowl. Let rise in warm place about 2 hours. 6. Lightly grease baking sheet. Turn dough onto lightly floured surface and knead again for a few minutes. Shape dough into an 8 inch round and place on baking sheet. Using a sharp knife, score the top of the loaf to make criss-cross cuts. Cover and let rise again for approximately 30 minutes. Preheat oven to 425 degrees. 6. Dust loaf with flour and bake for 10 minutes then lower oven temperature to 400 degrees. Bake for another 20 minutes or until loaf sounds hollow when tapped. Transfer to a wire rack to cool.