Best Very Quick Onion Yoghurt Bread Recipes

VERY QUICK ONION YOGHURT BREAD

Steps:

• Grease loaf pan.
• Mix flour and soup mix.
• Then add all other ingredients (except milk).
• Mix to sticky dough.
• Place in tin, brush top with milk.
• Bake for 1 hour at 180 degrees celcius.

SIMPLE YOGURT BREAD

Steps:

• Pre-heat oven to 350F (180C). Grease and flour a 9.5 inch (24 cm) loaf pan.
• In a medium bowl whisk together the flour, cornstarch, baking powder, bakings soda and salt, set aside.
• In a large bowl (or stand up mixer) beat on medium speed the eggs, sugar and vanilla for 5 minutes. Then add half the flour and beat to combine, slowly add the oil while beating, then add the yogurt and the remaining flour, beat on low speed (#2) until smooth. Pour into prepared pan, and bake for 30-35 minutes or until toothpick comes out clean. If the loaf is browning too much, then cover with foil and continue baking. Let cool completely before serving. Dust with powdered sugar if desired. Enjoy!

GREEK YOGURT ONION DIP

Steps:

• Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.
• Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

GREEN ONION QUICK BREAD

Steps:

• Preheat oven to 350°F.
• In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions.
• In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough.
• Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much.
• Transfer to parchment paper�lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges.
• Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.

OLIVE & ONION QUICK BREAD

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.