Best Fabulous Oregano Bread Or Pizza Dough Recipes

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PARMESAN OREGANO BREAD (AKA PIZZA BREAD)



Parmesan Oregano Bread (aka Pizza Bread) image

The directions fill a loaf pan with balls, for a special presentation. This can also be shaped into s standard loaf or a round loaf. Posting this in response to a request. I have not yet tried it, but I will! Times are estimates.

Provided by Connie K

Categories     Yeast Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 10

1 (1/4 ounce) package yeast
1 1/4 cups lukewarm milk
1 tablespoon salt
1/4 cup olive oil
1 tablespoon oregano, dried
1/4 cup fresh grated parmesan cheese
3 -3 1/2 cups flour
2 tablespoons olive oil
1 tablespoon dried oregano
2 tablespoons fresh grated parmesan cheese

Steps:

  • Dissolve the yeast in the milk; Add salt, 1/4 cup olive oil, 1 tablespoon oregano, and 1/4 cup parmesan cheese.
  • Add flour a little at a time; When dough is manageable, turn out dough onto lightly floured surface and knead until smooth.
  • Place in bowl lightly oiled with olive oil; Rise for 1 hour in dark, warm place until dough has doubled.
  • Knead dough for 2-4 minutes; Divide dough into 20 equal pieces, roll each piece into a ball; Butter large loaf pan and place 14 of the balls on the bottom in 2 rows, 7 in each row; Brush with olive oil; Place remaining 6 balls down the middle on top of the other 14; Brush with olive oil and sprinkle with 1 tablespoon oregano and 2 tablespoons parmesan.
  • Cover and let rise for 45 minutes.
  • Bake for 35-40 minutes at 400 degrees.
  • The balls will produce a beautiful,"mountainous" surface on the bread- a real conversation piece!

FABULOUS OREGANO BREAD (OR PIZZA DOUGH)



Fabulous Oregano Bread (or Pizza Dough) image

This is a HUGE hit at any of our dinner parties when I make it as bread. It's absolutely fabulous as pizza dough and is the single most requested recipe in my repertoire.

Provided by Molly53

Categories     Yeast Breads

Time 2h

Yield 1 loaf

Number Of Ingredients 8

1 cup water
2 1/2 tablespoons olive oil
1 1/4 teaspoons salt
2 1/2 tablespoons grated parmesan cheese
2 teaspoons oregano
3 cups bread flour
3 tablespoons nonfat dry milk powder
1 1/2 teaspoons yeast

Steps:

  • Place all ingredients in order in your bread machine using the regular bread cycle.
  • If you want pizza dough, use the"dough" setting and roll out flat on a floured surface.
  • Preheat your oven to 400.
  • Spray your cooking pan with Pam.
  • You can also sprinkle a little cornmeal on the pan if you wish.
  • Lay dough out on your pan and cover with cling film OR apply a little extra olive oil over the surface of the dough.
  • Let rise for 1/2 hour.
  • Bake for 15-20 minutes.
  • Remove from oven, apply toppings and continue baking until toppings are done.
  • If you wish to make a freeform loaf: Preheat oven to 350°F.
  • Form loaf on a prepared baking sheet, cover with cling and let rise until doubled.
  • Bake until golden brown and sounds hollow when thumped (about 30 minutes).
  • Remove to a cooling rack and lightly coat with butter while still hot for a tender crust.

GARLIC AND OREGANO PIZZA DOUGH



Garlic and Oregano Pizza Dough image

I used this for a pizza party I had recently, and it was a huge hit! It works best with white pizzas (using olive oil and herbs or pesto as a sauce). The crust is amazingly tasty, and quite flavorful. It also cooks up incredibly crispy on the outside, and tender and chewy on the inside. It's a perfect pizza dough.

Provided by Obsidian468

Categories     European

Time 3h5m

Yield 2 pizzas, 6 serving(s)

Number Of Ingredients 7

3 1/2 cups cake flour
1 cup water
1/4 ounce yeast (quick rise, 1 packet)
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons oregano, minced, dried ((fresh is optional, see alternate directions)
1 tablespoon garlic, powdered (fresh is optional, see alternate directions)

Steps:

  • Mix yeast and water (follow directions on yeast packet for proper water temperature), and set aside for 5-7 minutes.
  • Combine flour, salt, dried oregano, and powdered garlic in a large mixing bowl. Create a well in the middle of the mixture and add one half of the yeast/water mixture.
  • Work the water/yeast mixture in by hand. Dough should be very crumbly, and not really hold together.
  • Add olive oil and the rest of the water/yeast mixture, and continue to combine by hand until dough is soft and smooth.
  • (Alternate, if using fresh oregano and garlic) Add to the above step, add in garlic and oregano, and combine by hand until dough is soft and smooth.
  • Place dough on a flat surface and vigorously knead for about 10 minutes. Alternatively, using an electric mixer with a dough hook, let the mixer work the dough for about 7 minutes under low-medium setting.
  • Put dough in a greased bowl (or a lightly oiled bowl), and make sure grease/oil covers the outside of the dough. Let rise for 45-60 minutes in a warm (80-90 degree) place.
  • Once dough has risen (increased to about double in size), punch it down (about three firm punches to the dough's surface), knead for another 2-3 minutes, and allow to rise again, per the instructions above). Repeat this step for a total of three rises.
  • After the dough has risen for the third time, separate into two pieces (or more, if smaller pizzas are desired).
  • Roll pizzas out into 13-14 inch circles and top as desired.
  • Bake in a 475 degree oven for 20-25 minutes, or until crust is crispy and golden brown. A baking stone is strongly recommended. If using a baking stone, lightly sprinkle with corn meal to prevent sticking.
  • To parbake (half bake the dough, and save for later), follow the above baking directions, but only bake for 8-10 minutes. Allow to cool, wrap in plastic wrap, and refrigerate for up to 24 hours, or freeze so they'll last longer.
  • Alternative baking method - if your oven has the capability to do so, preheat oven and baking stone to 600 degrees. Adjust cooking time to 5-10 minutes, or until crust is crispy and golden brown. This method can also utilize bread flour, as it cooks at a high enough temperature to allow the bread flour to rise properly during cooking, yet not allow the glutens to break down during cooking and cause the dough to collapse, thus making for a soggy pizza. This is my preferred method, as it allows for a reduced cooking time and more of a "brick oven pizza" flavor and crispiness. It's also the preferable method to cook pizzas with more liquid ingredients, such as tomato sauce, fresh tomatoes, etc.

Nutrition Facts : Calories 335.7, Fat 5.3, SaturatedFat 0.7, Sodium 390.9, Carbohydrate 63.5, Fiber 1.8, Sugar 0.3, Protein 7.1

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