Sunday, February 27, 2011
Italian Snack Bread
Normally I would throw some pre-made garlic bread into the oven to go with the lasagna we had the other night. But not this time. I wanted to make something from scratch and something that would look gourmet. I found this bread recipe in a Taste of Home cookbook I checked out from the local library. A lot of people are intimidated to make their own bread because they think it is too difficult, but it's really not. This recipe was very easy and does not even require kneading. It also tasted great and looked much more impressive than that boring store-bought garlic bread.
Italian Snack Break
Source: Taste of Home Family Collection
2 1/2 c. flour, divided
1 pkg. (1/4 oz.) active dry yeast
2 1/2 t. dried oregano
1/2 t. salt
1 c. warm water (120 to 130 degrees)
2 T. olive oil
1 egg, beaten
1 1/2 c. thinly sliced onion
1/4 c. olive oil
1 t. dried rosemary, crushed
1 t. coarse salt, optional
In a large bowl, combine 1 1/2 c. flour, yeast, oregano, and salt. Stir in water, oil, and egg; mix well. Stir in enough remaining flour to form a soft dough. Cover and let rest 10 minutes. Pat into a greased 13-in x 9-in x 2-in baking pan; set aside.
In a skillet, saute onion in oil until tender. Spoon evenly over dough. Sprinkle with rosemary and salt if desired. Cover and let rise in warm place until doubled, about 30 minutes. Bake at 400 degrees for 25-30 minutes or until lightly browned. Cut into small squares. Serve warm or at room temperature.