½cupfresh basil, checked and chopped or 4 cubes frozen basil
½cupfresh parsley, checked and chopped or 4 cubes frozen parsley
1tspkosher salt
½tsp Freshly ground black pepper
.
1cupshredded mozzarella cheese, optional
1
Sift flour into the bowl of an electric mixer. Add remaining ingredients and knead 10 Minutes- 12 Minutes until the dough comes smoothly away from the sides of the bowl.
Stir together olive oil, garlic, basil and parsley. Add salt and pepper.
4
Spray a 9x5-inch metal loaf pan with baking spray with flour or line pan with parchment paper.
5
On a lightly floured surface, roll dough into a 16x12-inch rectangle, about 1⁄4 inch thick.
6
Using a pastry brush, brush herb mixture onto dough, reaching end to end. Add shredded cheese if you’re making it dairy.
7
cut dough crosswise in four and downwards in four, creating 16 rectangles, each approximately 4x3 inches.
8
Stand the loaf pan vertically on one end. Starting at bottom, carefully stack dough pieces, herbed side up, one on top of the other.
9
Place the last piece in pan with the herbs facing down. Turn pan upright onto its bottom. Don’t worry if the slices don’t fill the pan; the bread will grow.
10
Cover the bread and let rise in a warm place until doubled in size, 15 Minutes- 20 Minutes.
11
Brush any remaining herb mixture over the top of the loaf.
½cupfresh basil, checked and chopped or 4 cubes frozen basil
½cupfresh parsley, checked and chopped or 4 cubes frozen parsley
1tspkosher salt
½tsp Freshly ground black pepper
.
1cupshredded mozzarella cheese, optional
Directions
1
Sift flour into the bowl of an electric mixer. Add remaining ingredients and knead 10 Minutes- 12 Minutes until the dough comes smoothly away from the sides of the bowl.
Stir together olive oil, garlic, basil and parsley. Add salt and pepper.
4
Spray a 9x5-inch metal loaf pan with baking spray with flour or line pan with parchment paper.
5
On a lightly floured surface, roll dough into a 16x12-inch rectangle, about 1⁄4 inch thick.
6
Using a pastry brush, brush herb mixture onto dough, reaching end to end. Add shredded cheese if you’re making it dairy.
7
cut dough crosswise in four and downwards in four, creating 16 rectangles, each approximately 4x3 inches.
8
Stand the loaf pan vertically on one end. Starting at bottom, carefully stack dough pieces, herbed side up, one on top of the other.
9
Place the last piece in pan with the herbs facing down. Turn pan upright onto its bottom. Don’t worry if the slices don’t fill the pan; the bread will grow.
10
Cover the bread and let rise in a warm place until doubled in size, 15 Minutes- 20 Minutes.
11
Brush any remaining herb mixture over the top of the loaf.
