- 3 cups bread flour
- 1 cup warm water
- 1 packet (2 1/4 tsp) yeast
- 2 tbsp granulated sugar
- tsp salt
- 2 tbsp unsalted butter melted
- Italian seasoning
- Shredded cheese I used an Italian cheese blend
- Combine warm water, sugar, and yeast in a bowl of a stand mixer and set aside for a few minutes (until foamy). Add butter and salt to the yeast mixture, then sift in flour 1 cup at a time, until dough forms. Mix with dough hook attachment at medium speed, until dough is smooth, about 8 minutes. Place dough in an oiled bowl, cover with saran wrap or a damp towel, and set in a warm area for about an hour, or until doubled.
- Punch down dough and turn out on a well-floured surface. Roll dough out into a large rectangle, about ¼ of an inch thick. Brush butter over the entire surface of the dough, then cover evenly with italian seasoning and cheese.
- Using a sharp knife, slice the dough into squares. Use your best judgment for size, depending on the type of pan you are using (my squares were approximately 3 inches x 2 inches, or just high enough to peak over the top of the tin). Stack slices and place in a greased 9" x 5" loaf pan lined with parchment paper. Cover and let rise for another 40 minutes or until dough fills entire loaf pan. (It took me another hour in a warm place, about 78F.)
Preheat oven to 350°F. Bake for 30–35 minutes (or until tops begin to turn golden brown) and knife inserted comes out clean. Remove from the oven and serve while warm.
Recipe adapted from Petite Kitchenesse