Italian Snack Bread
Country Woman
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Meet the Cook: This snack bread's very versatile - I've served it with spaghetti, as an appetizer and as a main dish. Because it stays so moist, I often bake it a day before.
I have been an avid cook ever since my husband and I were married...that was 29 years ago. We have two children - a son 22 and a daughter 19.
SERVINGS: 8
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 25 min.
Ingredients:
- 2-1/2 cups all-purpose flour, divided
- 1 package (1/4 ounce) active dry yeast
- 2-1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1 cup warm water (120° to 130°)
- 2 tablespoons Crisco® Light Olive Oil
- 1 egg, lightly beaten
- TOPPING:
- 1-1/2 cups thinly sliced onion
- 1/4 cup Crisco® Light Olive Oil
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon coarse salt, optional
Directions:
In a large bowl, combine 1-1/2 cups 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. baking pan; set aside.
In a large 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° 25-30 minute or until lightly browned. Cut into small squares. Serve warm or at room temperature. Yield: about 8 servings.