INGREDIENTS

INSTRUCTIONS

From Sheryl Benesch, Korbel Champagne Cellars.  This pan bread has an
Italian heritage.  It does not need butter and  is best eaten shortly
after it has emerged from the oven. It is  excellent with vegetable
soups.  Combine the waterm, yeast, sugar, and approximately 2 cups of
the  flour to make a thick paste.  Mix thoroughly and let stand a few
minutes until bubbles rise to the surface.  Combine the salt with the
remaining flour; add gradually to the yeast  mixture, until it will
absorb no more flour. Knead the dough until the  texture is smooth and
not sticky to the touch; about 5 to 10 minutes.  Place the dough in an
oiled bowl and let it rise in a warm place  until it has doubled in
bulk. Punch dough down, place on a lightly  floured surface, and knead
for another minute. Let dough rest for 5  to 10 minutes.  Brush a 9 x
13 inch sheet pan with 1/3 of the olive oil. Sprinkle the  pan with 1/2
tablespoon of the dry Italian seasonings and 1  tablespoon of garlic.
Roll the bread dough out to line the pan.  Lay the dough into the pan,
brush with the remaining olive oil,  sprinkle with the remaining garlic
and Italian seasonings, and then  the fresh herbs. (At this point the
bread may be prepared a day ahead  and kept in the refrigerator, on the
prepared pan, to rise.)  Let the dough rise for about 45 minutes to 1
hour. Bake in a  preheated 350 degrees F oven for 20 to 25 minutes or
until golden  brown.  Serves 8 to 12.  From:  SERVE WITH CHAMPAGNE by
Hilde Gabriel Lee with Allen Lee, Ten  Speed Press, Berkeley.  1988.
ISBN 0-89815-274-7 Shared by: Karin  Brewer, Cooking Echo, 4/93  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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