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Categories:
active dry yeast warm water white sugar olive oil salt basil oregano garlic onion powder Romano cheese bread flour
Viewed: 22 - Published at: 8 years agoIngredients
- 2 (1/4 ounce) packages active dry yeast
- 2 cups warm water (110*F.)
- 2 tablespoons white sugar
- 14 cup olive oil
- 1 tablespoon salt
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 cup grated romano cheese
- 6 cups bread flour
Method
- 1.
- Mix yeast, warm water, and white sugar together in a large bowl.
- Set aside for five minutes, or until mixture becomes foamy.
- 2.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture.
- Gradually mix in the next three cups of flour.
- Dough will be stiff.
- 3.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery.
- Place in an oiled bowl, and turn to cover the surface of the dough with oil.
- Cover with a damp linen dish towel.
- Allow to rise for one hour, or until the dough has doubled in size.
- 4.
- Punch dough down to release all the air.
- Shape into two loaves.
- Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans.
- Allow to rise until doubled in size, about a 30 minutes.
- 5.
- Bake at 350*F. for 35 minutes.
- Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
- My Note: I cut the recipe in half, used Parmesan cheese, and used spelt flour for half the flour.
- The end results were delicious.
- This would make excellent pizza dough.
- It went great with fettuccine alfredo.
