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1
Heat oil in heavy small skillet over medium heat.
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2
Add chopped onion and saute until translucent, about 5 minutes.
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3
Remove from heat.
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4
Cool.
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5
Pour 1 1/2 cups warm water into small bowl.
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6
Stir in yeast and sugar.
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7
Let stand until foamy, about 10 minutes.
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8
Mix 4 cups flour and salt in large bowl.
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9
Stir in onion and any oil remaining in skillet.
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10
Add yeast mixture and oregano and mix well.
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11
Knead briefly in bowl just until dough comes together.
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12
Turn out dough onto generously floured surface.
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13
Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
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14
Oil large bowl.
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15
Add dough to bowl, turning to coat.
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16
Cover bowl with kitchen towel.
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17
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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18
Oil heavy large baking sheet.
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19
Punch down dough.
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20
Turn out onto floured work surface and knead briefly.
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21
Divide into 2 equal pieces.
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22
Shape each piece into smooth 6-inch round loaf.
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23
Place loaves on prepared baking sheet.
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24
Cover with kitchen towel.
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25
Let rise in warm draft-free area until double in volume, about 45 minutes.
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26
Preheat oven to 450F.
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27
Brush each loaf with some of beaten egg.
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28
Bake 10 minutes.
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29
Reduce oven temperature to 3509F.
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30
Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes.
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31
Transfer loaves to racks and cool.
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32
(Can be prepared 1 day ahead.
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33
Wrap tightly in foil and store at room temperature.)
