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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prior to placing ingredients in breadmaker, fill the container with water. | 2. It needs to accomodate at least 11 cups of water. | 3. If it has that capacity, you can dump the water out and proceed. | 4. The dough makes a large amount and does rise to the top of the container. | 5. Place all ingredients in bread machine in order suggested by the manufacturer. | 6. If desired, you can hold off placing the herbs into the machine and wait until forming the loaves to place on top of bread. | 7. Set machine to dough cycle. | 8. When cycle is complete, punch dough down and knead a few times on a lightly floured surface (the dough should remain somewhat sticky). | 9. Place dough in oiled bowl, turn to coat with the oil, cover, and allow to rise again until doubled, about 1 hour. | 10. Ten minutes prior to rising is finished preheat oven to 400°F Lightly grease two baking sheets (I line them with Silpat sheets). | 11. After dough has risen the second time, press air out and divide dough in half (dough will still be sticky, do not use more flour). | 12. Press (using your hands) each half with a light touch into approximately an 8 x 11-inch rectangle on the individual prepared pans (rustic looking is okay, but don't press too flat). | 13. Brush with olive oil. | 14. If you haven't already added the herbs into the dough, scatter garlic, oregano, rosemary, marjoram, peppers, and parsley over surface of each and press lightly. | 15. Sprinkle with salt. | 16. Bake about 20-30 minutes or until a light golden. | 17. Serve warm or slice to use for a panini sandwich and grill. | 18. *Notethat preparation time doesn't include about 3 hours of rising time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/2	teaspoons		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
purpose flour	5	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic	4	cloves	peeled chopped	17.88	3.9672	0.7632	0.06
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
rosemary	1/2	teaspoon	chopped dried	0.4585	0.0724	0.0116	0.0205
marjoram	1/8	teaspoon	dried	0.2032	0.0454	0.0095	0.0053
italian parsley	2	teaspoons	chopped	-	-	-	-
salt	1/2	teaspoon	coarse	-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
lemon pepper	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.