Ingredients
- 1 pkg active dry yeast (21/4 tsp.)
- 1-1/3 cup water (about 90 - 100 degrees)
- 2 TBSP. olive oil
- 4 cups all purpose flour
- 2 tsp. salt
- 2 tsp.dried rosemary
- 2 tsp dried oregano
- 1 tsp. chili flake
- 2 cloves garlic minced
- 1 cup grated cheddar cheese
- 1 egg, beaten
- 1 TBSP. coarse salt (optional)
- 1/2-1 cup grated parmeasan cheese
Preparation
Step 1
Sprinkle the yeast over the water and let it sit for about 5 minutes, or until you see it foam and bubble slighty. Add the olive oil and mix well.
Combine the flour, salt, rosemary, oregano. chili flakes, garlic and grated cheddar cheese and blend well. Using a food processor, stand mixer, or wooden spoom, slowly incorporate the liquid into the dry ingredients untill a dough forms. Knead the dough for 7 minutes ( if using and mixer) or 15 minutes (if kneading by hand) untill the dough is elastic and pliable.
Place dough into an oiles bowl and over with plastic wrap. Let it rise in a warm place until it has doubled in size. Punch the dough down and shape it into a rectangle. Roll the rectangle tightly into a log, squeezing out any air pockets as you go. Lightly grease your chicken roaster dish and place the dough in the dish, around the center cup. Pinch the end's together so that dough looks like a doughnut, and allow it to rise for a second time, cover with plastic wrap.
Pre-heat oven to 375. when dough has risen again, brush the top lighty with the beaten edd and sprinkle the top with the salt and parmeasan cheese. Bake for 25-35 minutes, or until nicely browned on top. (if the top is browing too quickley, tentloosely with foil.) As soon as the bread is cooled enough to handel, remove it from the dish and let it cook on a reack. To serve, slice the bread into poeces and return it to the dish. Place your favorite tomato sauce in the center of the dish and heat in the oven for 10 min. at 350. serve together,with tomato sauce as a dip for the pizza bread.