Ingredients
8
8 servings
- •1 tablespoon active dry yeast
- •1 teaspoon white sugar
- •1 cup warm water
- •2 teaspoons vegetable oil
- •1 teaspoon salt
- •2 ½ cups all-purpose flour
- •2 (1 ounce) packages dry Italian-style salad dressing mix
- •1 teaspoon dried oregano, or to taste
- •½ teaspoon ground black pepper, or to taste
- •¼ teaspoon red pepper flakes, or to taste
- •1 cup shredded Colby-Monterey Jack cheese
Instructions
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine yeast mixture with vegetable oil, salt, and half the flour in a large mixing bowl; stir mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about at least 2 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Place risen dough into an 8x8-inch square baking pan. Cover the top of the dough with Italian salad dressing mix and sprinkle loaf with oregano, black pepper, and red pepper flakes.
- Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, about 30 minutes. About 5 minutes before bread is finished baking, sprinkle the loaf with Colby-Monterey Jack cheese; bake until cheese has melted. Cut into wedges and serve warm.
Nutritional Facts
Per 8 servings
- Calories: 243
- Carbohydrate: 35g
- Fat: 7g
- Fiber: 2g
- Protein: 9g
- Sugar: 4g
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