| 1 | From sheryl benesch, korbel champagne cellars. |
| 2 | This pan bread has an italian heritage. |
| 3 | It does not need butter and is best eaten shortly after it has emerged from the oven. |
| 4 | It is excellent with vegetable soups. |
| 5 | Combine the waterm, yeast, sugar, and approximately 2 cups of the flour to make a thick paste. |
| 6 | Mix thoroughly and let stand a few minutes until bubbles rise to the surface. |
| 7 | Combine the salt with the remaining flour; add gradually to the yeast mixture, until it will absorb no more flour. |
| 8 | Knead the dough until the texture is smooth and not sticky to the touch; about 5 to 10 minutes. |
| 9 | Place the dough in an oiled bowl and let it rise in a warm place until it has doubled in bulk. |
| 10 | Punch dough down, place on a lightly floured surface, and knead for another minute. |
| 11 | Let dough rest for 5 to 10 minutes. |
| 12 | Brush a 9 x 13 inch sheet pan with 1/3 of the olive oil. |
| 13 | Sprinkle the pan with ?tablespoon of the dry italian seasonings and 1 tablespoon of garlic. |
| 14 | Roll the bread dough out to line the pan. |
| 15 | 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. |
| 16 | (at this point the bread may be prepared a day ahead and kept in the refrigerator, on the prepared pan, to rise). |
| 17 | Let the dough rise for about 45 minutes to 1 hour. |
| 18 | Bake in a preheated 350 °F oven for 20 to 25 minutes or until golden brown. |
| 19 | Serves 8 to 12 |
