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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I brought four loaves of this bread to a friend's birthday party. She tore it into pieces and served it in little baskets. It made a nice hors d'oeuvre. Sometimes I make it into breadsticks with a warm marinara sauce for dipping. -CL Reader Ingredients:
1 package dry yeast |
1 tablespoon sugar |
1 cup warm water (105° to 115°) |
3 cups bread flour |
2 tablespoons nonfat dry milk |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1 tablespoon freeze-dried chives |
1 teaspoon garlic powder |
1 teaspoon salt |
cooking spray |
Directions:
1. Dissolve yeast and sugar in warm water in a 2-cup glass measure, and let stand 5 minutes. Place flour and next 6 ingredients (flour through salt) in a food processor, and pulse 5 times. With processor on, slowly add yeast mixture through food chute, and process until dough forms a ball. Process dough 1 additional minute. (Dough will be sticky). Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Punch dough down; roll dough into a 15 x 10-inch rectangle on a lightly floured surface. Cut dough into 4 (15 x 2 1/2-inch) strips. Roll up each strip tightly, starting with long edge and pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Cover and let rise 35 minutes or until doubled in bulk.
3. Preheat oven to 375°.
4. Uncover dough. Bake at 375° for 15 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on a wire rack. Cut each loaf diagonally into 3/4-inch slices.
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