Italian Bread Rounds Recipe

This recipe is from the bread making class we had with Sister Gudmunson. We hope you enjoy making these for your family!

Italian Bread Rounds  (2 required rises)

Measurement	Ingredients	Kitchen Tools Needed:
1 TBS  2 Cups 1 TBS  2 tsp  4 cups  1-2 TBS  Oil Melted butter	Yeast Warm Water Sugar Salt Flour Italian Seasoning Oil  Melted Butter	Kitchen Aid (6QT) or BOSCH or mixing bowl if by hand Dough Hook Measuring cups Measuring spoons Jelly Roll Pans Plastic Wrap or Clean Towels for covering Dough Scraper* optional, but wonderful tool!
Instructions: Add yeast, water, sugar together until yeast is dissolved and foamy. (Less than 5 minutes) Add Italian seasoning and stir til blended. Add flour one cup at a time. This will be a soft, but sticky dough.  Do not knead. You will know when you have enough flour when the dough starts to form and does not fall immediately after mixing.  1st Rise: Cover and let rise in the mixing bowl, til double in size. Punch down and shape into two to three rounds and place on lightly greased jelly roll pan. Before they begin to rise, lightly spread oil over the rounds and sprinkle flour on top. (I use my hands for the oil and then a flour sifter for the flour.)   2nd Rise:  Let rise until almost double in size again—then use a brush and very carefully brush melted butter over the rounds and sprinkle with Italian Seasoning or any other favorite seasoning.  Rising Options: You can either rise these loaves using a warm oven, or set on the counter.  Rising Counter Top Method: Place loaves in an area away from cool drafts. Put plastic wrap or clean, lint-free towels loosely over the dough and let rise until double in size.  Rising Oven Method: Turn your oven on to 170-175 degrees and let warm up. Then turn OVEN OFF. Carefully place the loaves in the oven and let rise until double in size. After they are risen, remove from oven.  Temperature: PREHEAT oven to 425 degrees. Bake for 10 minutes (or until lightly brown) and then reduce temperature to 375 for 15 minutes.  Tear off pieces of bread and Dip in olive oil/balsamic vinegar. Excellent also with soups or with pasta dishes. This bread is also DELICIOUS when toasted the 2nd or 3rd day.  Storage: After loaves have completely cooled, place in air tight containers, such as bags or bread containers. DO NOT keep in the fridge. Storing it in the fridge will dry the bread out. Keep it in a dry place. It will stay fresh for up to a week. (But most of the time it will get eaten before it’s been a week! J) You can freeze these loaves in freezer bags and they’ll last for 6-8months if packaged properly. This bread makes excellent sandwiches and toast! YUM!