Tomato Onion Rye Bread Recipes

Steps:

• Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 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. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.

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.

Steps:

• Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and season with salt and pepper to taste.
• Toss the watercress in a few tablespoons of the dressing and arrange on a platter. Top with slices of the tomatoes and onions and drizzle with the remaining dressing. Sprinkle with the blue cheese.

Steps:

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

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.

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.

Steps:

• Preheat broiler.
• Stir together onion and mayonnaise. Arrange bread slices in 1 layer on a baking sheet and broil 6 inches from heat until lightly toasted (watch carefully). Remove from oven and turn toasts over. Spread evenly with onion mixture and sprinkle with cheese and freshly ground pepper.
• Broil hors d'oeuvres until topping is bubbling and lightly browned, 1 to 2 minutes (watch carefully to prevent burning).
• Serve warm.

Steps:

• Cut rounds from brown bread (big enough around to hold your tomato and onion slices), or use party rye-sized pumpernickel bread with crusts trimmed (and smaller tomato and onion slices).
• Place onion slices on one slice of bread and season with salt and pepper.
• Sandwich bread together.
• Spread edges of bread with mayonnaise then roll the edges in minced parsley.
• Garnish with a slice of tomato and sprig of parsley if you like.
• (Actually, I like to just cram the tomato into the sandwich as well--).

Steps:

• Preheat oven to 180 degrees celcius.
• In a round, deep baking dish splinkle a layer of blended bread crumbs on the bottom, followed by a layer of tomato then a layer of onion. Sprinkle a bit of salt and pepper on top.
• Repeat step 2 until you get to the top of the dish. Finish with a 1cm layer of breadcrumbs. Put the tbs of butter in the middle ontop of the breadcrumbs.
• Put in oven. Cook for approximately 20-30 minutes. Pie is cooked when tomato and onion have gone soft and breadcrumbs ontop are crispy.
• Enjoy.