Italian bread with onions and oregano with tomatoes in a bread machine

Italian bread with onions and oregano with tomatoes in a bread machine

Category: Yeast bread

Ingredients
Yeast	1 tsp
Wheat flour	2 1/2 tsp
Salt	1 1/2 tsp
Sugars (I use fructose)	1 tsp
Olive oil	1 tbsp. l.
Water	220 ml
Fried onions.

Cooking method

• All ingredients added directly.
• with onion
• Fried 3 medium onions in a little olive oil, added a little salt, flour for a golden color, dry Italian seasoning "Porcini mushrooms with parsley" to enhance the smell. After frying, laid out on a paper towel to remove excess oil.
• The onion turned out to be amazing, and the smell and taste, the delicate structure of Italian bread has been preserved. We don't like French so much because of its too hard crust, but this one turned out to be the most delicate.
• With dried tomatoes, oregano and olives
• The same recipe for Italian bread, take the olive oil from the jar in which the tomatoes are stored.
• Instead of onions, add finely chopped 5-6 dried tomatoes (put on a paper towel to remove excess oil), chopped large hard black olives 3-4 pcs., 1 tsp. oregano.
• If your HP does not have the "Italian bread" mode, there are 2 options - you can use the main mode (small loaf, medium crust), or, which will be closer to the Italian bread mode, the pizza mode and then completely the main mode.

Similar recipes

Italian wheat bread (bread maker) (Lola)

Italian bread Pane al latte "Fisarmonica" (oven) (dopleta)

Italian bread with kefir (bread maker) (GruSha)

I do it in the main mode for 3.50 min. oven Hitachi. It makes a good tall bread.

Of course, four hours is enough for ordinary white bread. I'm sure I'm good at it. But Italian bread has a 5 hour cycle. It is softer and more fluffy than white bread baked in the main mode. It seems to me that the combination of modes that I indicated for Panasonic 255 should work. I know from my own experience that several times, mastering other people's new recipes, I did not have time to finally straighten it out during the kneading, and I had to turn off and start the mode again (the main one in Panasonic is preheated from 30 minutes to an hour, depending on the outside temperature). And always in these cases the bread came out more airy and tender than the same one, which was then baked according to the corrected recipe in the usual main mode.
Of course, if you just need onion bread, it doesn't matter. But Italian works better with a longer setting.

Yours faithfully

I can not help but warn ...
I baked onion-cheese bread (just onion, not Italian, see gallery.). It was VERY tasty for me. The main thing is the smell! Rather, the aroma that this bread emits! I really love onions and eat them with pleasure!
But!
It was because of its smell that practically no one else ate it except me!
I think if done with raw onions it will be softer ...
And yet, the onions burnt at the edges of the bread ... (The bread didn't smell burnt!) So carefully set the type of crust.

On the advice of Lol, I began to use ready-made fried dry onions in jars (Sold in a chain of stores Perekrestok), I add to the dispenser - nothing burns and the smell is not as "intrusive" as from fried by hand. In the Italian mode of the Panasonic 253 there is no option to select the size and crust, but everything was fine. Raw onions do not become fried inside during baking, but simply steamed? Probably, the taste is different, I have not tried it. I liked the fried one.And the family does not like any additives at all - just White, Rye, Gray (whole grain) - such are the conservatives

I do it in the main mode for 3.50 min. oven Hitachi. It turns out a good tall bread.

Adding, With the Hitachi mode, the bread turns out to be very fluffy and measuring 13 x 13 x 17 cm. ...

[Alexandra]

From Alexandra "Italian bread" killed me!
The neighbors even struck with the scent!
This is not the first time I have baked this bread!
There is a fried onion in it! He attracts us!
So tasty! And the hand is already full ...
Ah, with such bread, just dolce vita!

Tell me, please, if my "ski" does not have the "Italian bread" mode and the "pizza" mode, is it possible to set the "dough" mode first, and then, after the oven wants to work again, from the very beginning "main" , which is designed for 3 hours 40 minutes?

It was this bread that I baked in the "heating" + "white bread" modes. This is the longest program in my bread maker.
But the dough for subsequent baking in the oven was prepared in the "dough" + "white bread" modes (except for baking). It worked very well.

Tell me, please, if my "ski" does not have the "Italian bread" mode and the "pizza" mode, is it possible to set the "dough" mode first, and then, after the oven wants to work again, from the very beginning "main" , which is designed for 3 hours 40 minutes?

Please tell a newbie. I have LG. There is no Italian bread regime. I really want to bake this particular type of bread. Since I "ran into" here dry tomatoes in olive oil. I do everything in test mode. Then, without removing the bucket from the stove and switch to the main mode? Am I getting it right?
Thank you in advance.

Da, vse verno

What makes Italian bread different from the rest? I'm talking about the program ...

What makes Italian bread different from the rest? I'm talking about the program ...

yes, somebody will explain? I do not have an Italian bread regime. French only. I would like to know what is the difference?

yes, somebody will explain? I do not have an Italian bread regime. French only. I would like to know what is the difference?

I don't have it either, but I bake both breads perfectly on the main program 3.50. If you bake in a bread maker, then there is no difference in the baked bread, except for the ingredients in the recipe.

No, there seems to be a difference. Somewhere I came across a mention that French bread has a thin but crispy crust, while Italian bread has a soft crust. Somewhere, something like that. If I don’t confuse anything, but when I read about it, I didn’t pay much attention, and now I’m not sure of the exact reproduction of the difference. So I asked what to clarify.

No, there seems to be a difference. Somewhere I came across a mention that French bread has a thin but crispy crust, while Italian bread has a soft crust. Somewhere, something like that. If I don’t confuse anything, but when I read about it, I didn’t pay much attention, and now I’m not sure of the exact reproduction of the difference. So I asked what to clarify.

Oven-baked baguettes are crispy. The dough can be made in cotton, and baked in the oven. And in the bread maker there is a crust that you set according to the program (color).

I understand this, but there really the difference was explained by a crust.

I understand this, but there really the difference was explained by a crust.

Then try to bake one and the other option yourself, and you will understand the difference. Basic program 3.50.

No, you did not understand me. The difference in the dough, I just understand, but I was interested in the difference in the programs of the bread machine. Anyone who has a program of French bread and Italian bread in the bread maker can look at what the discrepancy is.Why is the bread different? The difference was in baking ...

No, you did not understand me. The difference in the dough, I just understand, but I was interested in the difference in the programs of the bread machine. Anyone who has a French and Italian bread program in the bread maker can see what the discrepancy is. Why is the bread different? The difference was in baking ...

I understood everything. Do you have a program of these loaves? No - then get used to baking these breads in your house. on another program, you have no other choice. I bake on the main one, 3.50, everything works out, and I am not at all interested in how these breads differ in Panasonic, since I do not have this program and still have nothing to compare with and nothing to strive for. I proceed from what I have, and the bread turns out to be beautiful, both.
Well, let's make the crust in the oven by the baguette.

Eh ... well, okay ... let's do it this way
Well, maybe someone else will respond and I will still understand the essence of the problem. On the other hand, what will it change ??? Eh ...

Yes, you can set the color of the crust, in terms of its degree of crustiness. But the thickness of the crust depends on the type of bread program. Different kneading times and different proofing times give different crumb and different crust (thickness / softness of the crust).

Here ... This is what I wanted to know ... And how many different programs? Do you both have them?

The sandwich, by the way, should look like an Italian one, because it should also have a soft crust. That's what I think. Maybe I'm wrong ...

The day before yesterday I baked a sandwich, the crust is really thick and soft, delicious. Made from 2st. bread and 1st. rustic with vitamins.
-------------
From the instructions, the program:
2. French loaf with a crispy crust and a light texture.
3. Whole grain wheat bread. When baked, it usually produces a thick crispy crust.
5. Sweet pastries. For baking sweet breads with a crisper crust than the normal setting. A crispier crust is obtained with the addition of "burnt" sugar.
11. Sandwich. For baking light bread with a softer but thicker crust.

[Natalka]

Natalka, I have 253 model. In 255 models, the manufacturer replaced the Italian program with dumplings dough. The difference between French and Italian: the French program for baking lasts 6 hours, and for the Italian program - 4 hours 30 minutes (the rise for the French one is up to 4 hours 10 minutes, and for the Italian one up to 3 hours. Baking for the French is 55 minutes, for the Italian - 50 minutes). If you want to bake Italian bread, then choose a time program suitable for Italian, and this is the main 4 hours.

Thank you girls for the information! ..
Yes ... In my Moulinex, the 3.55 program is the longest (this is bread with yogurt). Plain bread-3.18, French bun-3.32, whole flour bread-3.45, butter bread-3.22. In short, six hours and does not smell.

[Alexandra]

Alexandra, thank you very much for the recipe for this bread. It turned out very tasty, and outwardly - cute. I slightly corrected it for myself: I put salt for 1 hour. l., and sugar - 1 / 2st. l. The rest exactly followed the recipe of the author. Here's what happened:

I baked Italian bread according to your advice. First I set the dough mode, and then the main mode. In total, it turned out to be very soft, airy and tasty bread. I'm glad. I cut the tomatoes finely - I was too lazy to get the blender out - I put a spoonful of basil. Bread is delicious !!!
THANKS for your advice !!!

The people here argued about how the French bread differs from the Italian one - the composition, the duration of the process and the crunch - the thickness of the crust. French bread is baked in Panasonic for 253 - 6 hours to get a THICK CRUNCHY crust (remember, the crunch of a French roll) And Italian bread, with a soft golden crust, is tender and light. It takes 4.5 hours to bake.
By the way, in the recipe for an Italian bread with dried tomatoes (my favorite bread), you can make sun-dried tomatoes yourself in the microwave. Cut the tomato into thin slices, on a plate in the microwave for 4.5 minutes at 750W. They dry well.Then you cut it, and then add the olive oil to the dough.

Wow!

This is what a good bun (Italian, of course!) Does to people!

By the way, in the recipe for an Italian bread with dried tomatoes (my favorite bread), you can make sun-dried tomatoes yourself in the microwave. Cut the tomato into thin slices, on a plate in the microwave for 4.5 minutes at 750W. They dry well. Then you cut it, and then add the olive oil to the dough.

Everything ingenious is simple !!! Thanks for the tip! And then I kept racking my head HDE to get this ?!

Variation:
I chose the following composition for myself:

water 440ml
flour 750g (sometimes I replace it with 50g of rice flour)
salt 4 tsp
sugar 2 tsp
yeast 2 tsp
rast. oil 2 tbsp. l
olive oil 2 tbsp l
linseed oil 2 tbsp l
fried onion
flaxseed, sesame, cumin, dill seed, dried and fresh

Program 1 (easy) in mulinex

Now this is our favorite white bread

Can you please tell me, how much is 2.5 cups of flour in this recipe (Alexandra) in grams? I really want to bake this miracle, but everyone has different cups ...

I figured it was somewhere around 400g. and was not mistaken. The gingerbread man turned out to be correct

She began to bake without waiting for an answer. And you are right, the bun took about 400 grams of flour, or even more. For a long time it was sticky, it was necessary to add and add flour. Now baking, the smell throughout the apartment is awesome!
True, in addition to onions, I also tied the tomato in the microwave and added it. I think it won't get any worse!

and I baked bread with raw onions, while the bread was baking - the smell was incredible, fresh bread smelled very good too. But since I baked 900 grams of bread, on the second day its smell became very unpleasant, not everyone ate it.

Prinoshu svoi iznineniya, ne mogu vam otvechat svoevremenno, ya v ot'ezde
V chashke 240 ml, beloi muki vhodit 150 g

The recipe was tested on Mulik 5004. Mode 3 - whole-flour bread, weight 750g, crust - the most unbaked. Very nice bread came out! Thanks for the recipe!

Hello everyone! I've been going to make onion bread for a long time and that's what happened. I baked with potato broth, based on Alexandra's recipe. Only my stove does not have an Italian mode, I did it on the Basic one. I liked the bread very much.

Yesterday we made bread according to your recipe with onions, only instead of Italian seasoning we used dried porcini mushrooms, it turned out great. Our oven Panasonic SD-255 was used at first PIZZA, then the full BASIC

I baked onion bread. I took Alexandra's recipe as a basis. Baking on the "dietary" program, because there is no Italian in my HP, and the dietary program is closest to it. It seemed to me that the onion taste was too pronounced in bread, my husband liked it. Next time, reduce the fried onions and add tomatoes and oregano. But in general, the bread is interesting, suitable for lunch and sandwiches. Thanks a lot to Alexandra for the recipe.

Thanks for the recipe. I baked bread with oregano, tomatoes and olives. Only I didn't add sugar, because I had tomatoes felted with 5% sugar, and not in oil. It turned out very tasty, the smell was awesome for the entire third hour. And now the bread smells like pizza. Only very small, you need to mix more next time.

[Agenda]

Agenda

Good health

Initially, the recipe was for the automatic "Italian" mode in Panasonic 253, there was no choice of weight, only this.

And in all other cases, you can increase

I have Breville and there is no Italian regime there. I forgot to write that I baked on the Main. The weight is the smallest, 750.

Hello everyone! Once again I made Italian with onions and added dried herbs - basil and thyme - that was at home. The taste turned out to be interesting. I made it from 375 g of flour, didn't look, the bun was very soft, but it was too late to add flour. I decided - come what may, but it turned out fine. Bread with live yeast (6g).

Can you please tell me, can you grind porcini mushrooms right in the HP? Or do they need to be pre-processed somehow?

I put Italian bread and onions according to the recipe, only half of the flour was replaced with wallpaper Belovodye. very interesting what happens ...

I will not say about porcini mushrooms, but I should warn you about whole grain flour: it takes more water and the kneading mode is preferable with heating (whole grain, dietary, French)

Keep an eye on the bun, it can be dry if you left the same proportions

Thank you for such a prompt response! the bun was raw, but perhaps this is my personal problem, because all recipes have to add 3-5 tablespoons of flour. or I squeezed the onion rather badly. on pizza, now I'm looking forward to the end of the main mode. really want to try!

[First I mixed it with "Pelmeni", then I put "Basic"]

Hello everyone! I'm back with my Italian with onions. I decided to make a different cooking mode. First I mixed it with "Pelmeni", then I put "Basic", that is, it turned out two full mixes and three lifts. When I looked under the lid while baking, I was shocked! Bread from 380 g of flour rose to the edge of the bucket!

This is the kind of bread. Size M, light crust. It seems to me that in the absence of the Italian regime, this approach can be used. I think. that you can reduce the amount of yeast.