Romano Oregano Bread Abm Recipes

ROMANO OREGANO BREAD (ABM)

A cheesy Italian style bread. Try making the dough in the machine and baking it in a log shape in the oven. When cool make it into garlic bread, Oh Yeah! or anything else that appeals. I used this today for making some great sandwich buns. I made a couple of them round but the rest of the 8 that this recipe made were the longer type buns. When you have great tasting bread anything that you put with it is also marvelous. I made a wonderful tasting sandwich with just a fried egg and some very thinly sliced sweet onion with a small skiff of mayo, some pepper and salt. I find that this bread doesn't rise a lot until you hit it with the baking temp then it pops up like crazy.

Provided by Annacia

Categories Yeast Breads

Time 6m

Yield 1 1 1/2 lb loaf

Number Of Ingredients 8

Romano Oregano Bread (Abm) image

Steps:

Make per your machine instructions.
Baking time is however long your machine takes.
Hint: If you would like chunks of cheese. Cut the cheese into 1/2 inch cubes (instead of using grated) and add them at the "addition" signal from the machine.

Nutrition Facts : Calories 2334.9, Fat 70.6, SaturatedFat 32.7, Cholesterol 177.2, Sodium 4390.4, Carbohydrate 322.9, Fiber 13.6, Sugar 27.5, Protein 96.4

Ingredients

3 cups bread flour
1 cup water
3/4 cup grated romano cheese
2 tablespoons sugar
1 tablespoon dried oregano
1 1/2 tablespoons olive oil
1 teaspoon salt
2 teaspoons dry yeast

ITALIAN HERB BREAD I

This aromatic bread can be served with dinner, or the dough can be used for pizza.

Provided by Ann Barr

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 24

Number Of Ingredients 11

Italian Herb Bread I image

Steps:

Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g

Ingredients

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour

FABULOUS OREGANO BREAD (OR PIZZA DOUGH)

This is a HUGE hit at any of our dinner parties when I make it as bread. It's absolutely fabulous as pizza dough and is the single most requested recipe in my repertoire.

Provided by Molly53

Categories Yeast Breads

Time 2h

Yield 1 loaf

Number Of Ingredients 8

Fabulous Oregano Bread (or Pizza Dough) image

Steps:

Place all ingredients in order in your bread machine using the regular bread cycle.
If you want pizza dough, use the"dough" setting and roll out flat on a floured surface.
Preheat your oven to 400.
Spray your cooking pan with Pam.
You can also sprinkle a little cornmeal on the pan if you wish.
Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
Let rise for 1/2 hour.
Bake for 15-20 minutes.
Remove from oven, apply toppings and continue baking until toppings are done.
If you wish to make a freeform loaf: Preheat oven to 350°F.
Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
Bake until golden brown and sounds hollow when thumped (about 30 minutes).
Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.

Ingredients

1 cup water
2 1/2 tablespoons olive oil
1 1/4 teaspoons salt
2 1/2 tablespoons grated parmesan cheese
2 teaspoons oregano
3 cups bread flour
3 tablespoons nonfat dry milk powder
1 1/2 teaspoons yeast

GREEK OREGANO AND LEMON (ABM)

Based on a recipe from Madge Rosenberg's book, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says in its introduction, "You can smell lemons and oregano at sea as you come near the Greek islands that are not too stony to support growth. Oregano will grow between the cracks in rocks. This bread is comfortable with broiled or sauced fish. Toast, rub with garlic, and float in chicken or egg-lemon soup." Measurements are for the large 1 ½ pound loaf; measurements for the small (1 pound) loaf are in parentheses.

Provided by mersaydees

Categories Yeast Breads

Time 3h10m

Yield 1 loaf

Number Of Ingredients 10

Greek Oregano and Lemon (Abm) image

Steps:

Add first nine ingredients to bread machine in the order recommended by its manufacturer.
Process on the basic bread cycle.
When the bread cycle completes, brush the lemon juice on top of the bread while it's still in the machine.

Nutrition Facts : Calories 1896.7, Fat 46.7, SaturatedFat 6.6, Sodium 3512.2, Carbohydrate 324.6, Fiber 22.8, Sugar 14.9, Protein 48.3

Ingredients

2 1/4 teaspoons active dry yeast (1 1/2)
2 1/2 cups bread flour (1 2/3)
3/4 cup whole wheat flour (1/2)
1 1/2 teaspoons salt (1)
1 tablespoon sugar (2 teaspoons)
1 1/2 tablespoons lemon zest, grated (1)
1 tablespoon dried oregano (2 teaspoons)
3 tablespoons olive oil (2)
1 1/4 cups water (3/4 cup plus 2 tablespoons)
1 1/2 tablespoons lemon juice (1)

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Romano Oregano Bread Abm Recipes

ROMANO OREGANO BREAD (ABM)

ITALIAN HERB BREAD I

This aromatic bread can be served with dinner, or the dough can be used for pizza.

FABULOUS OREGANO BREAD (OR PIZZA DOUGH)

This is a HUGE hit at any of our dinner parties when I make it as bread. It's absolutely fabulous as pizza dough and is the single most requested recipe in my repertoire.

GREEK OREGANO AND LEMON (ABM)

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