Red Pepper Red Onion Bread Abm Machine Recipes

ROASTED RED PEPPER BREAD

Steps:

• Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

PECAN & RED ONION BREAD (FOR BREAD MACHINE)

Steps:

• Combine all ingredients in the order given.
• Select White Bread and push start.

RED ONION CAPER BREAD (ABM)

Steps:

• Bake according to manufacturer's instructions, adding the onions and capers during the add-ins cycle or 5 minutes before the final kneading is finished.

RED PEPPER & RED ONION BREAD (ABM / MACHINE)

Steps:

• Place bread machine pan on electronic scales and weigh in / add the ingredients. (280ml water weighs 280g).
• Replace pan in bread machine and start on suitable cycle - I favour the wholemeal cycle with a dark crust as it has the longest rise time but still has a beep for adding ingredients plus I like my bread to be crusty. Machines vary but the raisin bread setting should also be fine.
• Whilst the machine is kneading, chop and prepare the red pepper & red onion into a small bowl and season to taste with a little fresh ground black pepper, a very generous dash of dried (or fresh) garlic (possibly some basil/oregano if you fancy it herby, and paprika if you *really* love it spicy!).
• Add the pepper & onion a bit at a time during the last five minutes of the final knead (my machine does its beep five minutes before the end of the final (second) knead) as there is a lot of liquid in these fresh ingredients and if you add them all at once it would make the dough rather too wet. Basically add about half of them at the beep and the other half a few minutes later.
• Enjoy!
• (Time listed includes total kneading, rising & baking time).

CHEESY ROASTED RED PEPPER BREAD

Steps:

• Heat oven to 400° F. Cut bread loaf horizontally into 3 layers. In small bowl, mix remaining ingredients.
• Spread 1/2 of cheese mixture over bottom layer of bread. Top with second layer; spread with remaining cheese mixture. Top with third layer; press firmly.
• Wrap loaf tightly in heavy-duty foil. Bake 15 to 20 minutes or until hot. Cut into slices. Serve warm.

ONION HERB BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in machine in manufacturer's recommended order.
• Set on medium crust or white bread setting.
• When done, remove from pan and cool on wire rack 30 minutes.
• Slice and serve with butter.

GRUYERE QUICHE WITH ONION & RED PEPPER

Steps:

• Sauté onion in olive oil for 5 minutes; add the salt, herbs and mustard.
• Lower heat; cover and let cook 15 minutes, stirring occasionally.
• Preheat the oven to 375°F.
• Stir in the vinegar and bell pepper into the onions; turn the heat up to medium and cook, uncovered, for another 5 minutes.
• Remove from heat.
• Sprinkle the cheese into the crust and spoon the onion/pepper mixture on top of the cheese.
• Whisk together the eggs, milk and pepper; slowly pour over the veggies and cheese.
• Bake on a cookie sheet for 35-40 minutes till set.

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.

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.