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[Bean]

I did the dough in my machine and the dough needed at least another 3/4 cup flour. Also baked in less time for me. Next time more onions!


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.