Homemade Pan Bread with Fresh Herbs

Directions

This Italian style bread needs no butter and is best eaten while it's still warm.

It is excellent with vegetable soups.

Combine the water, yeast, sugar, and approximately 2 cups of the flour.

Mix thoroughly and let stand a few minutes until bubbles rise to the surface.

In a separate bowl combine remaining flour and salt.

Gradually combine by hand (or food processor with a dough hook) the flour until combined.

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 ⅓ of the olive oil.

Sprinkle the pan with ½ 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.

Preheat the oven to 350℉ (180℃).

Bake for 20 to 25 minutes or until golden brown.