It's been a *long* while since I've put up a good recipe. So here's a new one for you that I plan on making this week. I'll let you know how it goes.
Stuff you'll need:
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 tablespoon active dry yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 pinch ground black pepper
- 1 tablespoon vegetable oil
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon grated Parmesan cheese
- 1 cup mozzarella
How to make it:
- In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
- When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
- Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
- Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
I plan on having this with some pasta and meat sauce (probably for dinner on Friday night, but I may wait until Saturday, dunno yet).
I should note that I nabbed this one from allrecipes.com, it's not one of my own.
"Pasta and meat sauce"? There's nothing like Italy when it comes to varying pasta dishes. And all you bloody americans make out of it are Macaroni & Cheese, Pasta and meat sauce and Pasta Alfredo! Arghh!
Oh, wait, the Swedes can actually beat the US with their Spaghetti and Meatballs. ;)
Go buy a decent italian cook book!
(nothing wrong with the bread recipe, though :)
There is no such thing as Pasta Sauce, it is called Gravey. Period.
Replace the dried spices in your list witht he fresh equivalent, you will notice the difference.
When in doubt, add more basil.
Hey I'd have to agree with Bill... ditch the dried and go with fresh herbs.
I never knew you enjoyed cooking Aaron, it's one of my hobbies. If you ever want a killer salsa recipe let me know. :)
Gravy? I know what you mean but that sounds gross ;).
I agree, that sounds disgusting. And I plan to ditch the dried herbs in favor of fresh. Whenever I can use fresh stuff, I always use it.
As you are cooking Italian bread, I assumed you were cooking italian to go with it, I have yet to hear any Italians call it sauce, only gravy.
Perhaps if I was Italian, I'd call it that. But I'm a country hay-seed, and gravy goes over mashed spuds and biscuits. Nothing else. Sauce, on the other hand, goes over all things "Italian" (pizza, pasta, breadsticks, etc).
@Kevin -- Is it anything like this one: http://ramblings.aaronballman.com/?p=43
I can attest for Aaron's awesome salsa.
Nope... the recipe for the one I have is a cooked one. I always get raves when I make it. I'll look up the recipe @ home and send it along. :)
And if you do not have fresh herbs, use MSG instead. That's what the cheap chef in our university's mensa (cantina?) always does :-p