Post by bean on Mar 14, 2007 13:26:09 GMT -5
Italian Snack Bread
Source: Country Cooking
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 olive or vegetable oil
1 egg, beaten
TOPPING:
1-1/2 cups thinly sliced onion
1/4 cup olive or vegetable oil
1 teaspoon dried rosemary, crushed
1 teaspoon coarse salt, optional
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. 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° for 25-30 minutes or until lightly browned. Cut into small squares. Serve warm or at room temperature. Yield: about 8 servings.
This is wonderful! I like it so much better than the seasonings you buy at the store (less salty). I did double the sun-dried tomatoes.
A winner!
Italian Bread Dipping Sauce
1 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped dried oregano
One to two minced fresh garlic cloves (to taste)
1/2 teaspoon salt
1 teaspoon freshly ground coarse black pepper
Dash of red pepper flakes (optional)
1 tablespoon sun-dried tomatoes, finely chopped (optional)
Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.
Source: Country Cooking
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 olive or vegetable oil
1 egg, beaten
TOPPING:
1-1/2 cups thinly sliced onion
1/4 cup olive or vegetable oil
1 teaspoon dried rosemary, crushed
1 teaspoon coarse salt, optional
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. 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° for 25-30 minutes or until lightly browned. Cut into small squares. Serve warm or at room temperature. Yield: about 8 servings.
This is wonderful! I like it so much better than the seasonings you buy at the store (less salty). I did double the sun-dried tomatoes.
A winner!
Italian Bread Dipping Sauce
1 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped dried oregano
One to two minced fresh garlic cloves (to taste)
1/2 teaspoon salt
1 teaspoon freshly ground coarse black pepper
Dash of red pepper flakes (optional)
1 tablespoon sun-dried tomatoes, finely chopped (optional)
Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.
