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Italian Snack Bread

 Italian Snack Bread
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.
8 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (120° to 130°)
  • 1 egg, lightly beaten
  • 2 tablespoons olive oil
  • 2-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • TOPPING:
  • 1-1/2 cups thinly sliced onion
  • 1/4 cup olive oil
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon coarse salt, optional

Directions

  • In a large bowl, dissolve yeast in warm water. Add the egg, oil
  • oregano, salt and 1-1/2 cups flour. Beat until smooth. 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° for 25-30 minutes or until lightly browned. Cut into
  • small squares. Serve warm or at room temperature. Yield: about 8

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Italian Snack Bread (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (1 piece) equals 254 calories, 11 g fat (2 g saturated fat), 27 mg cholesterol, 158 mg sodium, 32 g carbohydrate, 2 g fiber, 5 g protein.