Tomato Onion Rye Bread Recipes

SOURDOUGH ONION RYE BREAD

Steps:

• To proof your starter, feed it with equal parts of flour and water, cover loosely and let it sit overnight or up to 12 hours (longer proof=sourer flavor).
• At this point, measure out your 2 cups of starter into mixing bowl and proceed with recipe.
• Saute onions in olive oil until they become translucent.
• Remove from heat and add butter, water and salt.
• Cool to lukewarm (85 degrees F) and stir into starter.
• Add the rye flour and mix well.
• Add the white flour gradually, until it is too stiff to mix by hand.
• Turn onto a floured surface and knead in enough remaining flour until dough is satiny.
• Shape into an elongate loaf.
• Place on baking sheet and let rise, covered, in a warm place for 1 to 2 hours, or until about doubled in bulk (rising time will vary according to your starter, but it takes longer than breads made with commercial yeast).
• Preheat oven to 375 degrees F.
• Make diagonal slashes in top of loaf with a razor blade or very sharp knife.
• Bake for 40 to 50 minutes.
• Remove from baking sheet and cool on wire rack.
• This bread could also be made using the dough cycle of your bread machine.

BRUSCHETTA WITH TOMATO AND ONION RECIPE

Steps:

• Heat olive oil in a pan and add chopped garlic and onion. Saute for a minute.
• Add tomato, green chilies, dry basil, salt and cook for few seconds. Don't let tomato get over cooked.
• Apply some olive oil on the slices of baguette bread, add the above mixture on bread as topping.
• Cook the bread in preheated oven on 210 degree centigrade for about 15 minutes.
• The Italian bruschetta with an Indian twist is ready.

CRUNCHY BAKED TOMATO & ONION GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat half the oil in a pan and gently soften the onions and garlic for 15-20 mins until really soft and sticky but not browned. Put the onions, tomatoes (halve the large ones), herbs, sugar and breadcrumbs in a baking dish, season well and toss together.
• Drizzle with the remaining oil, scatter with a few more herb sprigs and bake for 1 hr until going golden on top and the tomatoes are juicy.

PATTY MELT

Steps:

• Cut onion in half and then slice.
• Mix ground beef with Worcestershire sauce, salt and pepper. Form into 4 patties and set aside.
• Butter both sides of your bread slices.
• Melt 2 tablespoons of butter in a skillet at med-low heat. Add onion. Cook for about 20-25 min stirring occasionally until softened and browned.
• While onions are cooking, place a large skillet over medium heat. Toast bread in the pan on both sides.
• In the large skillet, melt 2 tablespoons of butter at medium heat. Cook burgers for about 3-4 min on one side and flip. Continue cooking until done (140F for medium) usually another 3-5 minutes.
• Once nearly done add cheese to burger. Cover to melt.
• Stack up your burgers and enjoy!

STEWED TOMATOES (GOBBLEDYGOOK)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Stir the tomatoes, bread, sugar, butter, salt, and pepper in a bowl; pour into the prepared dish.
• Bake until hot and the tomatoes are tender, about 45 minutes.

SUN-DRIED TOMATO AND ONION BREAD

Steps:

• Sift flour and salt into a large bowl.
• In a small bowl, dissolve yeast and sugar in warm water.
• Let stand 5-10 minutes until frothy.
• Stir 3 tbsp olive oil into yeast mixture.
• Using a wooden spoon, gradually stir yeast mixture into flour to give a soft, but not sticky, dough.
• Knead on a lightly flour surfgace 5 minutes until smooth and elastic.
• Put dough into an oiled medium-size bowl.
• Cover and let rise in a warm place 35-40 minutes until doubled in size.
• Oil a baking sheet.
• Heat remaining 1 tbsp olive oil in a skillet, add onion and garlic.
• Cook 3 minutes until softened.
• Remove skillet from heat and set aside.
• turn out dough onto a lightly floured surface and cut in half.
• Roll out to give 2 rectangles each about 12 x 9.
• Transfer 1 piece to the baking sheet and prick surface with fork.
• Spread cooked onion mixture over pricked dough, leaving a 1/2 inch boarder around the edge.
• Arrange sun-dried tomatoes and basil leaves over onion and season with the ground pepper.
• Moisten edges of the dough with a little cold water and cover with second sheet of dough.
• Crimp edges to seal.
• Using a sharp knife make a lattice pattern on surface of dough.
• Brush with a little milk to glaze and sprinkle with coarse sea salt.
• Let rise 20 minutes.
• Preheat oven to 450.
• Bake loaf in preheated oven about 25 minutes until golden-brown and underside is firm and lightly colored.
• Serve warm or cold.
• Cut into pieces and garnish with basil.

ONION RYE BREAD

Steps:

• Place ingredients in the bread maker pan in the order listed.
• Process on the whole wheat cycle.

TOMATO SOUP WITH PANCETTA

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 3 minutes. Add the bread and toss to coat with the pan drippings. Saute until the bread is crisp and golden, about 5 minutes. Add the broth, tomatoes, basil, oregano, and crushed red pepper. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer until the flavors blend, about 10 minutes. Season soup with salt and pepper.
• Stir the mascarpone and sour cream in a small bowl to blend. Ladle the soup into bowls. Spoon a dollop of the mascarpone mixture atop the soup and serve.

TOMATO ONION RYE BREAD

Steps:

• Measure wet ingredients (water and tomato sauce to equal 1-2/3 cups, PLUS 1 tablespoon MORE water, molasses, olive oil, and lemon juice) into ABM pan.
• Measure rye, whole wheat, and bread flours, vital wheat gluten, caraway seeds, and dried onions into large mixing bowl.
• Spoon dry ingredient mixture into ABM pan.
• Measure bread machine yeast ~ add it to one corner of the ABM pan.
• Measure salt ~ add it to opposite corner (from the yeast) of the ABM pan.
• Select DOUGH cycle (or whole wheat cycle, 2-lb loaf, and light crust, if baking in the ABM).
• Check dough after machine has mixed for about 5-8 minutes ~ push any visible flour from corners of pan into dough with a spatula ~ check dough for a nice smooth consistency; if dough appears too dry or shaggy, then add 1 teaspoon water ~ if dough appears too wet, add 1 teaspoon flour.
• Caution: Rye flour dough mixture should appear to be stickier/more wet than doughs made without rye flour!
• For baking in the oven after using the DOUGH cycle, pour dough out onto a plastic mat (or onto table or counter top) sprayed with cooking spray.
• Punch down the dough and shape into a loaf; place dough into a 10-5/8 x 5-1/2 x 2-3/4 loaf pan sprayed with cooking spray; slash dough diagonally three times; let dough rise again for approximately 40 minutes, or until dough is 1 1/2 inches above baking pan.
• Preheat oven to 350°F (glass) ~ or preheat oven to 375F (metal pans).
• Bake in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pan at 350F for 20 minutes ~ check loaf and tent with foil if bread is browning too fast ~ bake another 10 minutes for a total bake time of 30 minutes.
• Cool in pan 5 minutes, then turn onto a wire rack ~ cool 20 minutes.
• For a soft buttery crust, brush about 2 tablespoons melted butter over entire outside surface of bread (top, bottom, and sides). Cool completely, then place bread into a plastic bread bag for storage at room temperature.
• Note: Dough can be divided into two 1-lb loaves; and baked in 8x4 metal pans at 375F for 20-25 minutes.

SOURDOUGH TOMATO BREAD

Steps:

• Dissolve yeast in 1 cup warm water, set aside.
• In large bowl; mix starter and tomato juice. Add yeast mixture, salt, sugar and stir well.
• Add 1 cup of flour at a time and beat well to develop the gluten. When a stiff dough forms, turn out onto a floured surface and knead until smooth and elastic, adding the last 1 cup of flour as you go.
• Turn into greased bowl and lightly grease top, cover with towel and place in draft free area for 2 hours. Will double in bulk.
• Punch down and divide dough in two, form into rounds and place each on a baking sheet that has been sprinkled generously with cornmeal.
• Let rise 1/2 hour, rub top lightly with flour and slash with sharp knife. Bake at 350 degrees F (175 degrees C ) for 45-60 minutes or until bottoms are lightly browned when checked.
• For a soft crust, cool under a clean dishtowel. For a harder European type crust, cool without.

PIONEER WOMAN'S FAVORITE SANDWICH

Steps:

• First we are going to make the special sauce. Measure 1 tablespoon of Dijon mustard and 1 tablespoon of mayonnaise and mix the together in a small bowl. That's it! That's the special sauce. Mix it together well and then spread a very thin layer onto the inside of both pieces of bread.Now slice a nice ripe tomato. Thinly slice a red onion. Place two slices of tomato on one piece of bread and two slices of mild cheddar on the other slice. On top of the tomatoes place several slices of red onion followed by two sliced of provolone.Open your can of whole green chilies (or if you have roasted your own fresh chilies, those are fabulous as well!) and lay one or two slices on top of the provolone. Now very carefully put the two halves of this glorious sandwich together.Now, are you ready? Spread a ridiculous, fattening and obscene amount of butter on top of the bread. Don't miss a single centimeter. Flip the sandwich over and repeat the Obscene Butter Process on the other side.Meanwhile, heat a skillet (non-stick is preferable here) over LOW heat. Place the sandwich in the skillet and cook it for at least 5 minutes. Flip and continue cooking for another couple of minutes, until golden brown. Remove to a cutting board and slice this beautiful little piece of heaven in half and eat. Lawsie mercy, folks. You have no idea how spectacularly delicious this is.

RYE ONION BREAD

Steps:

• Place ingredients except seeds and onion flakes in bread machine according to the instructions of your machine. Mine calls for wet ingredients first so I listed them in order to be placed into the machine. Be sure to place the salt and yeast in separate corners.
• Set machine on the dough cycle. Place seeds and onion flakes in when machine beeps during the end of kneading.
• Lightly oil large baking pan.
• When dough cycle is finished remove dough to a floured work surface. Divide into two. Roll out into a 1 inch disk. Fold one side in to center pressing with rolling pin, then the other half fold to center pressing inches Then fold at center line pressing seams to seal. Roll the loaf forward and back to form a 12 inch loaf. Repeat with the other 1/2 of the dough.
• Place both on the pan leaving room for them to raise. Cover with oiled plastic wrap. Place in a warm draft free place for 45 minutes.
• Remove wrap dust with flour and score the loafs Leave to stand for ten minutes while you preheat oven to 425 degrees.
• Bake for 20 minutes.
• It will sound hallow when you tap on the bottom which will be dark.
• Cool on wire rack.