Prep 25 mins
Cook 1 hr 20 mins
The directions fill a loaf pan with balls, for a special presentation. This can also be shaped into s standard loaf or a round loaf. Posting this in response to a request. I have not yet tried it, but I will! Times are estimates.
- 7.08 g package yeast
- 295.73 ml lukewarm milk
- 14.79 ml salt
- 59.14 ml olive oil
- 14.79 ml oregano, dried
- 59.14 ml fresh grated parmesan cheese
- 709.77-828.06 ml flour
- 29.58 ml olive oil
- 14.79 ml dried oregano
- 29.58 ml fresh grated parmesan cheese
- Dissolve the yeast in the milk; Add salt, 1/4 cup olive oil, 1 tablespoon oregano, and 1/4 cup parmesan cheese.
- Add flour a little at a time; When dough is manageable, turn out dough onto lightly floured surface and knead until smooth.
- Place in bowl lightly oiled with olive oil; Rise for 1 hour in dark, warm place until dough has doubled.
- Knead dough for 2-4 minutes; Divide dough into 20 equal pieces, roll each piece into a ball; Butter large loaf pan and place 14 of the balls on the bottom in 2 rows, 7 in each row; Brush with olive oil; Place remaining 6 balls down the middle on top of the other 14; Brush with olive oil and sprinkle with 1 tablespoon oregano and 2 tablespoons parmesan.
- Cover and let rise for 45 minutes.
- Bake for 35-40 minutes at 400 degrees.
- The balls will produce a beautiful,"mountainous" surface on the bread- a real conversation piece!
I tried this recipe and found that the bread was to salty for one loaf of bread. I made a second loaf and instead of 1 tablespoon of salt I used 1 teaspoon of salt and it was a lot better.
I didn't make this as a bread, but as a pizza crust, and it sure made a good one. The changes I made to the recipe were in the spices, I didn't use the oregano, but used 1 rounded tablespoon of Penzey's pizza seasoning, and 1 rounded teaspoon of garlic powder. I've been hooked lately on finding the perfect homemade pizza crust from scratch and this is the best I've found so far. Thanks Connie, we love it as a pizza crust!