Oregano Cheese Bread
This oregano/garlic loaf goes well with any Italian dish or use with a variety of cheeses to make gourmet toasted cheese sandwiches!!! No preservatives or anything artificial. A perfect substitute for fat loaded store-bought garlic bread.
NEEDED TO COMPLETE:
Water - 1 C + 2 Tbl. (110*-120* F)
Olive Oil - 1/4 C.
Parmesan Cheese - 1/4 C. (stir into flour mixture)
Yeast - Use entire package enclosed.
Try with our Italian Dipping Herbs - YUM!!!
BREAD MACHINE DIRECTIONS (1 1/2 lbs):
ADD ingredients to bread machine pan in order suggested by manufacturer (see machine's instruction book). SET machine for Basic Cycle and Medium/Normal crust color. Press START. NOT recommended in cycles of less than three hours. REMOVE bread from pan; cool on wire rack. To create a softer crust, place a light linen towel over bread until it cools.
CONVENTIONAL OVEN DIRECTIONS:
COMBINE bread mix and yeast in large bowl: stir well. Add very warm water along with the softened butter. Stir to form soft dough. KNEAD on lightly floured surface until smooth and elastic, about 5 minutes. Place in oiled bowl, cover and let rest/rise in a warm, draft-free place for approx. 30 minutes or until doubled in size. PUNCH down the dough and then form into a loaf to fit a greased 8 1/2 X 4 1/2 inch loaf pan. Cover; let rise until doubled in size, approx. 30-40 minutes. BAKE in 375* oven for 25-35 minutes or until done (thump the loaf - it should sound hollow). Remove from pan; cool on wire rack.
