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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I've been making this bread for quite a few years...even my Italian friends tell me it's delicious. When it's in season, I like to substitute 1 tablespoon minced fresh basil for the dried basil. Betty Peyret, Pine Grove, California Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
2 teaspoons sugar |
1/4 cup plus 3 tablespoons olive oil, divided |
3/4 teaspoon salt |
2-2/3 to 3 cups king arthur unbleached all-purpose flour |
3 tablespoons grated parmesan cheese |
1 teaspoon dried basil |
1/4 teaspoon garlic salt |
1/4 teaspoon garlic powder |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add 1/4 cup oil, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
3. Punch dough down. Turn onto a lightly floured surface. Pat dough flat; let rest for 5 minutes. Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place for 20-30 minutes or until dough begins to rise.
4. With a wooden spoon handle, make indentations in the dough at 1-in. intervals. Brush with 2 tablespoons of the remaining oil. Combine Parmesan cheese, basil, garlic salt and garlic powder; sprinkle over top. Drizzle with remaining oil.
5. Bake at 450° for 12-15 minutes or until golden brown. Cut into squares; serve warm. Yield: 2 dozen.
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