"A cheesy Italian starter, perfect for dipping in ranch or marinara sauce." — LoveFood
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active dry yeast
2 1/2 cups
2 (1 ounce) packages
dry Italian-style salad dressing mix
dried oregano, or to taste
ground black pepper, or to taste
red pepper flakes, or to taste
shredded Colby-Monterey Jack cheese
The dough for this bread came together easily--smooth and elastic--probably because of the amount of yeast for the flour. The dough doubled in size in only 45 minutes, catching me totally off guard. The cooking time was right on the mark. The bread part was quite thick, and the seasonings just sat on the top. I could only bring myself to use one packet of the dry Good Seasons Italian Salad Dressing mix. When I put the cheese on the browned bread, it wouldn't spread out very easily. Then when I went to cut it into wedges, the cheesy part just fell off the bread. I have a couple of ideas how to do this differently. I could mix one of the packets of salad dressing mix into the dough, which would help out that flavor. I think a better solution would be to roll the dough out double the size, put all the seasonings and cheese on half and then fold over the other half and pinch it to seal it, letting all the yummy goodness melt in the middle. This has strong possibilities, and I hate to see my review keep anyone from making this bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Italian Bread Wedges
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 64
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