Italian Cheese Bread

ITALIAN CHEESE BREAD
(source unknown)
Yield - 1 loaf

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2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon quick-rise yeast

In mixer bowl, combine the first four ingredients.

1 cup warm water (105-115' F)
1 tablespoon vegetable oil

Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Kneed with dough hook until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on parchment paper and pat into a 12-in. circle.

1/4 to 1/3 cup prepared Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Dash pepper
1 tablespoon grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake on baking stone at 450 degrees for 15 minutes or until golden brown. Serve warm.

ITALIAN CHEESE BREAD (source unknown) Yield - 1 loaf
Return to menu	Next Pastry recipe
2-1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 tablespoon quick-rise yeast In mixer bowl, combine the first four ingredients. 1 cup warm water (105-115' F) 1 tablespoon vegetable oil Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Kneed with dough hook until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on parchment paper and pat into a 12-in. circle. 1/4 to 1/3 cup prepared Italian salad dressing 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme Dash pepper 1 tablespoon grated Parmesan cheese 1/2 cup shredded mozzarella cheese Brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake on baking stone at 450 degrees for 15 minutes or until golden brown. Serve warm.