Thursday, May 13, 2010

Three Cheese Italian Bread

I am taking this with us on our picnic this weekend too, along with a Raspberry Lime Rickey that I plan on posting about later. I found this recipe at Real Mom Kitchen. The weekend is almost here!

What You Need:
2 1/2 Cups All-Purpose Flour
1 Packet of Yeast
1 Cup Warm Water
1 Teaspoon Granulated Sugar
1 Teaspoon Salt
4 Tablespoons Vegetable or Olive Oil (I used olive oil)
3/4 Teaspoon Dried Rosemary
3/4 Teaspoon Dried Oregano
3/4 Teaspoon Garlic Powder
1/2 Cup Mozzarella Cheese, shredded
1/4 Cup Sharp Cheddar Cheese, shredded
1/8 Cup Parmesan Cheese, grated

In a large bowl or mixer dissolve the yeast in warm water, then add sugar and stir. Let the mixture sit for 10 minutes until foamy bubbles appear sporadically.
Add salt, rosemary, oregano, garlic powder, 2 tablespoons of the oil, and flour; mix well until dough is smooth. Cover the bowl with a towel and let the dough rest for about 10 minutes.
With remaining 2 tablespoons of oil, pour it into a round cake pan and coat the bottom and sides leaving no area untouched. Place the dough in the pan and spread it out evenly slightly poking your fingers down into the dough. Sprinkle evenly with the cheeses. I let the dough rest another 10-15 minutes in the pan. Bake in a pre-heated 425 degree oven for 15-20 minutes or until cheese starts to turn golden brown.

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