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Ingredientes
- 2 c. Hot water
- 1 Tbsp. Dry yeast
- 3 Tbsp. Sugar
- 6 c. To 7 c all purpose flour
- 1 Tbsp. Salt
- 1/2 c. Extra virgin olive oil
- 1 Tbsp. Dry italian seasonings
- 2 Tbsp. Chopped fresh garlic
- 1/4 c. Minced fresh basil leaves
- 2 Tbsp. Minced fresh oregano
Direcciones
- This pan bread has an Italian heritage. It does not need butter and is best eaten shortly after it has emerged from the oven. It is excellent with vegetable soups.
- Combine the waterm, yeast, sugar, and approximately 2 c. of the flour to make a thick paste. Mix thoroughly and let stand a few min till bubbles rise to the surface.
- Combine the salt with the remaining flour; add in gradually to the yeast mix, till it will absorb no more flour. Knead the dough till the texture is smooth and not sticky to the touch; about 5 - 10 min. Place the dough in an oiled bowl and let it rise in a hot place till it has doubled in bulk. Punch dough down, place on a lightly floured surface, and knead for another minute. Let dough rest for 5 - 10 min.
- Brush a 9 x 13 inch sheet pan with 1/3 of the extra virgin olive oil. Sprinkle the pan with 1/2 Tbsp. of the dry Italian seasonings and 1 Tbsp. of garlic. Roll the bread dough out to line the pan.
- Lay the dough into the pan, brush with the remaining extra virgin olive oil, sprinkle with the remaining garlic and Italian seasonings, and then the fresh herbs.
- (At this point the bread may be prepared a day ahead and kept in the refrigerator, on the prepared pan, to rise.)
- Let the dough rise for about 45 min to 1 hour. Bake in a preheated 350 degrees F oven for 20 to 25 min or possibly till golden.
- Serves 8 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 8 servings | |
| Calories 153 | |
| Calories from Fat 125 | 82% |
| Total Fat 14.15g | 18% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 888mg | 37% |
| Potassium 56mg | 2% |
| Total Carbs 6.4g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.77g | 3% |
| Protein 1.07g | 2% |
