{"id":22196,"date":"1988-08-09T15:05:31","date_gmt":"1988-08-09T22:05:31","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=22196"},"modified":"2017-04-02T15:06:20","modified_gmt":"2017-04-02T22:06:20","slug":"grilled-green-onion-breads","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=22196","title":{"rendered":"Grilled Green-Onion Breads"},"content":{"rendered":"

\"\"<\/a>1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature
\n3 T. olive oil
\n3\/4 C. sliced green onions
\nAbout 1\/3 C. all-purpose flour<\/p>\n

With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky). Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes. On a floured board, knead dough briefly to expel air. Divide into 12 equal pieces. Shape each into a ball and coat with flour. Roll each ball into a 4- to 5-inch round, sprinkling with flour as needed to prevent sticking. Space rounds evenly on two floured 15- by 17-inch baking sheets. Cover loosely and let rise until puffy, 20 to 30 minutes. Lay rounds of dough on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid (open vents for charcoal). Cook until rounds are browned on the bottom, about 2 minutes; turn, replace lid, and cook until browned on the other side, 1 to 2 minutes longer. Transfer breads to a bowl. Serve hot (cover with foil to keep warm up to 30 minutes) or cool.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 loaf (1 lb.) frozen white or whole-wheat bread dough, thawed to room temperature 3 T. olive oil 3\/4 C. sliced green onions About 1\/3 C. all-purpose flour With your hands, flatten bread dough on a board. Top with olive oil and green onions and knead into dough until incorporated (dough will be sticky). Place dough in a bowl and cover. Let rise in a warm place until doubled, 50 to 60 minutes. On a floured board, knead dough briefly…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,5],"tags":[79,86],"class_list":["post-22196","post","type-post","status-publish","format-standard","hentry","category-on-the-grill","category-starches","tag-bread","tag-grill"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/22196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22196"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/22196\/revisions"}],"predecessor-version":[{"id":22198,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/22196\/revisions\/22198"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}