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Svingunie Recipe

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This recipe for Svingunie is from The Vitale/Sansone/Gimbosa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. Robin Hood flour (must be Robin Hood)
4 T. vegetable oil
3 T. sugar
1 pkg yeast with 1 c. warm water
1 (28 oz.) can of Cento tomato filets or diced tomatoes
Oregano
Parmesan or romano cheese
Directions:
Directions:
Knead all ingredients very well

Open the can of tomatoes and put in 2 T sugar, set aside

Fry onions, set aside

Oil the insides of a large bowl. Put bread in large bowl and cover with saran wrap and a heavy towel. Let it rise to the top (approx. 3 hours)

Grease jelly-roll sheet with Crisco shortening

Spread the bread in pan. Cover with saran wrap and towel again to lit it rise a little (since it flattens when you flatten in the pan)


Press into bread the Cento tomato filets or diced tomatoes

Press into bread the onions

Sprinkle with oregano

Sprinkle with Parmesan or romano cheese

Bake at 350º approx. 25 minutes until bottom is brown.

 

 

 

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