Herbed Garlic Bread
|Dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs) (105° To 115)|
|Lite beer||3⁄4 Cup (12 tbs)|
|Olive oil||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Unbleached flour||4 1⁄2 Cup (72 tbs), divided|
|Unbleached flour||2 Tablespoon|
|Vegetable cooking spray||1|
|Loosely packed fresh basil||3⁄4 Cup (12 tbs), shredded|
|Minced fresh parsley||1⁄4 Cup (4 tbs)|
Dissolve yeast and 1 teaspoon sugar in water in a large bowl; let stand 5 minutes.
Add beer (at room temperature), olive oil, 2 teaspoons sugar, salt, garlic powder, and 1 1/2 cups flour; beat at medium speed of an electric mixer until blended.
Gradually stir in enough of the remaining 3 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray; turn to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and let rest 10 minutes.
Turn dough out, and knead in shredded basil and minced parsley.
Divide dough evenly into 3 portions.
Shape each portion into a round, slightly flat loaf.
Place loaves on baking sheets coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes.
Bake at 400° for 15 minutes or until lightly browned.
Remove from baking sheets, and let cool on wire racks.
Cut each loaf into 8 wedges.