More Great Recipes: Bread

Italian Snack Bread


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 3/4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon rosemary
OR
2 1/2 teaspoons oregano
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons olive oil
1 egg, at room temperature
1/2 cup grated Parmesan cheese
1/4 cup chopped walnuts


1. Set aside 1 cup flour. In large bowl, combine remaining flour, undissolved yeast, rosemary and salt. Heat water and 2 tablespoons oil until hot to touch, 125º to 130ºF; stir into dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; let rest 10 minutes.



2. With lightly oiled hands, spread dough in oiled 13- × 9-inch pan. Make small indents in surface of dough with finger or end of wooden spoon; drizzle with remaining oil. Top with cheese and walnuts; press nuts into dough.



3. Cover loosely with plastic wrap; let rise in warm, draft-free place until light and puffy, about 20 minutes. Bake at 400ºF for 25 minutes. Cool in pan on wire rack. Serve warm or cool, cut into squares.


Pairs Well With


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