2 tb Olive oil
1/2 c Chopped onion
1 1/2 c Warm water; (105F; to 115F.)
1 Envelope dry yeast
1 ts Sugar
4 1/2 c Unbleached all purpose
-flour; (about)
2 1/2 ts Salt
1/4 c Chopped fresh oregano
1 Egg; beaten with 1
; tablespoon water
Heat oil in heavy small skillet over medium heat. Add chopped onion and
saute until translucent, about 5 minutes. Remove from heat. Cool.
Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let
stand until foamy, about 10 minutes.
Mix 4 cups flour and salt in large bowl. Stir in onion and any oil
remaining in skillet. Add yeast mixture and oregano and mix well. Knead
briefly in bowl just until dough comes together. Turn out dough onto
generously floured surface. Knead until dough is smooth and elastic, adding
more flour by tablespoonfuls as necessary to keep dough from sticking,
about 10 minutes.
Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen
towel. Let dough rise in warm draft-free area until doubled in volume,
about 1 hour.
Oil heavy large baking sheet. Punch down dough. Turn out onto floured work
surface and knead briefly. Divide into 2 equal pieces. Shape each piece
into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover
with kitchen towel. Let rise in warm draft-free area until double in
volume, about
45 minutes.
Preheat oven to 450F. Brush each loaf with some of beaten egg. Bake 10
minutes. Reduce oven temperature to 3509F. Bake until bread is golden brown
and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves
to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and
store at room temperature.)
Makes 2 loaves.
Yields
1 servings