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|Recipe courtesy North Dakota Wheat Commission|
|1 1/2 cups warm water (105-115 degrees)
1 package active dry yeast
1 teaspoon sugar
4 - 4 1/2 cups bread flour
2 teaspoons salt
1/4 cup + 2 tablespoons olive oil, divided
2 teaspoons oregano
Optional toppings: fresh or dried herbs such as sage, rosemary and green onions.
|Combine water, yeast and sugar in large bowl. Let stand 5 minutes. Add 3 cups flour, salt, oregano and 1/4 cup olive oil. Mix by hand or with a dough hook until the dough forms into a rough ball.
Turn dough onto a lightly floured surface, using additional flour to knead. If using the mixer with a dough hook, add all but the last 1/2 cup until certain it is needed. Knead until smooth and elastic, about 5 minutes.
Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise 1-1 1/2 hours. Punch down and divide into two or three portions. Cover and let rest 5 to 15 minutes.
To shape, flatten to desired thickness in 9 x 13 inch rectangles or 8 to 9 inch rounds. Place on oiled baking pans; cover and let rise 30 minutes.
Dimple the dough vigorously with finger tips. Cover again and let double in size (30-60 minutes). Brush surface with olive oil and sprinkle with additional toppings if desired. Bake on the lowest rack of a preheated 450 degree oven for about 15 minutes, or until bottom is well browned.
Makes 24 servings.
* Two pounds frozen bread dough may be used. Brush with oil and top with seasonings.
|With 24 pieces, one piece provides 117 calories, 2.5g protein, 18g carbohydrates, 3.6g fat. 0.8g dietary fiber, 0mg cholesterol, 179mg sodium.|