My grandmother made this pan bread often but never wrote down the recipe. Eventually, my dad experimented until he came up with precise measurements. Our kids loves Grandpa's Pizza Bread.
- 1 package (1/4 ounce) active dry yeast
- 1-1/2 cups warm water (110° to 115°), divided
- 4 teaspoons sugar
- 4 teaspoons plus 2 tablespoons olive oil, divided
- 1-1/2 teaspoons salt
- 3-1/2 to 4 cups all-purpose flour
- Salt and coarsely ground pepper to taste
- In a large bowl, dissolve the yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add 4 teaspoons of oil, salt, remaining water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Brush a 13-in. x 9-in. baking pan with 1 tablespoon oil. Press dough into pan. Brush with the remaining oil and sprinkle with salt and pepper. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 375° for 20-25 minutes or until lightly browned. Cut in squares; serve warm, or at room temperature. Yield: 16-20 servings.
Originally published as Grandpa's Pizza Bread in Best of Country Breads 2000, p71
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