Italian Snack Bread Recipe - by egourmetstore

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Italian Snack Bread

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :275

Ingrediants

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

Preparation

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, 125? to 130?F; stir into dry mixture. Mix in egg and enough reserved flour to make stiff batter. Cover; let rest 10 minutes.

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.

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