Friday, September 3, 2010

Cheesy Bread

I love to have salad in the summer.  My kids not so much (and my husband for that matter) but if I make breadsticks or some kind of carb they don't mind it nearly as much.  I found this recipe here and knew that my kids would love it and wouldn't mind the salad at all.

2-1/2 c. flour
1 t. salt
1 t. sugar
1 T. yeast
1 c. warm water
1 T. oil
1/4 c. prepared Italian salad dressing
1/2 t. sugar
1/8 t. salt
1/4 t. garlic powder
1/4 t. ground oregano
1/4 t. dried thyme
dash pepper
1-2 T. grated Parmesan cheese
1 c. shredded mozzarella cheese

1.  Preheat oven to 450 degrees.  In a bowl combine water and yeast.  When frothy add sugar, oil, and salt.  Add enough flour to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or 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.

2.  Punch the dough down; place on a greased 16″ pizza pan and pat into a 16″ circle. Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.

3.  For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)  Bake for 11 minutes or until golden brown. Slice. Serve warm.

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