ITALIAN BREAD SNACKS RECIPES
ITALIAN SNACK BREAD RECIPE: HOW TO MAKE IT
I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. —Joan Nowacki, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield about 8 servings.
Number Of Ingredients 12
Steps:
- 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 13x9-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° until lightly browned, 25-30 minutes. Cut into small squares. Serve warm or at room temperature.
Nutrition Facts : Calories 254 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 158mg sodium, CarbohydrateContent 32g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
ITALIAN BREAD RECIPE - FOOD.COM
Make and share this Italian Bread recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 2 loaves
Number Of Ingredients 5
Steps:
- Preheat oven 375°F
- Dissolve yeast in 1 cup of water; let stand for five minutes. Dissolve salt in 2 cups of water. Put 5 cups of flour in a large bowl, add liquids; mix well. Add remaining flour to make a workable dough. Knead on a lightly floured board for 10 minutes or until dough is smooth. Place in a greased bowl, cover, and allow to rise until it doubles in bulk.
- Punch dough down and knead again for five minutes. Divide dough into two balls, return to greased bowl, cover, and let rise until doubled. Separate pieces of dough and roll each into an oblong shape.
- Sprinkle cornmeal onto baking stone. Place the two loaves on the stone. Cover lightly and allow to rise until doubles. Brush tops with melted butter. Make one long slash about one inch deep and almost the entire length of each loaf.
- Bake 50 to 60 minutes or until loaves are golden brown and bread sounds hollow when tapped.
Nutrition Facts : Calories 1375.5, FatContent 3.8, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 3504.6, CarbohydrateContent 287.5, FiberContent 10.9, SugarContent 1, ProteinContent 40.1
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