Greek Olive And Onion Bread Recipes

Steps:

• Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
• In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
• Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
• Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
• Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
• Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
• Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
• Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.

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.

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.

Steps:

• In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.

Steps:

• In a medium bowl combine the yeast, sugar and 1/4 cup warm water.
• Let stand for 5 minutes.
• In a large bowl combine the flour and salt.
• Give it a quick mix and add the oil, olives, onions along with the remaining 3/4 cup water.
• Mix until dough is evenly blended, around 3 minutes or so.
• Turn out onto a lightly floured board and kneed for 10 minutes.
• Place dough in a well oiled bowl, turn once and cover with plastic wrap or a clean towel and place in a warm spot until doubled, around 2 hours.
• Sprinkle a pizza pan with the corn meal.
• Punch down the bread dough, shape into a round shape, cover with a towel and let rise for 1 hour.
• Preheat oven to 400 degrees.
• Bake bread for 15 minutes at 400 degrees then reduce heat to 375 degrees.
• Bake until bread sounds hollow when tapped on bottom and top is a golden brown color.
• Brush with melted butter, top with shredded cheddar and bake for 5-7 minutes more.
• Remove and let cool on a rack.

Steps:

• In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
• Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
• Stir until all the dry ingredients are moistened.
• Cover and let stand for 15 minutes.
• Sprinkle a work surface with flour.
• Scrape dough out onto the floured surface.
• Dust the top of the dough with flour.
• Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
• Place in a clean, greased bowl, turning to grease all over.
• Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
• Punch down the dough and pat it into a ½ inch thick circle.
• Sprinkle with the olives and cheese.
• Knead the dough lightly to incorporate the ingredients, then shape into a ball.
• Pat out to make a circle 8 inches in diameter.
• Place on a greased baking sheet.
• With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
• (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
• Cover and let rise until puffy, 30 to 45 minutes.
• Preheat the oven to 375 F.
• Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
• Cool the bread on a wire rack before slicing.
• Makes 1 round loaf.
• Beatrice Ojakangas Baking Book.