Greek Olive and Onion Bread

Name: Greek Olive and Onion Bread
Prep time: 3 h 5 min
Cook time: 3 h 5 min
Total time: 3 h 5 min
Yield: 16
Cuisine: Mediterranean, European, Greek
Ingredients: 2 liters bread flour; 59 milliliters chopped fresh dill; 473 milliliters pitted kalamata olives, chopped; 2 Tbsps extra-virgin olive oil; 2 larges red onions, diced; 2 teaspoons salt; 414 milliliters warm water; 1 teaspoons white sugar; 14 grams packages rapid rise yeast

Greek Olive and Onion Bread might be just the hor d'oeuvre you are searching for. This recipe serves 16. Watching your figure? This vegan recipe has 247 calories, 7g of protein, and 5g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. It is a very budget friendly recipe for fans of Mediterranean food. Head to the store and pick up sugar, dill, kalamatan olives, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 5 minutes.

Instructions

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).

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Water

Yeast

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Bowl

Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

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Yeast

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.

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Olive Oil

Onion

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Frying Pan

Remove the onions from heat and reserve.

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Onion

Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well.

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Garlic Powder

Bread Flour

Olives

Onion

Sugar

Dill

Salt

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Bowl

Add the yeast mixture and the remaining 1 3/4 cup water.

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Water

Yeast

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.

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Dough

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.

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Dough

Cooking Oil

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Bowl

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.

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Dough

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Baking Sheet

Knife

Preheat an oven to 450 degrees F (230 degrees C).

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Oven

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.

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Oven

Equipment

Ingredients

Servings:

2liters

bread flour 59milliliters

chopped fresh dill 473milliliters

pitted kalamata olives, chopped 2Tbsps

extra-virgin olive oil 2larges

red onions, diced 2teaspoons

salt 414milliliters

warm water 1teaspoons

white sugar 14grams

packages rapid rise yeast

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Skouras Saint George Agiorgitiko. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.