Garlic And Artichoke Bread

Submitted by Mimi Pass from Sunset Magazine

"This is a really great appetizer or salad accompaniment."

Ingredients:
all purpose flour
1 loaf (1 lb.) frozen white bread dough, thawed
1 jar (6 oz.) marinated artichoke hearts, drained and chopped; save marinade
1 1/4 cups grated parmesan cheese
4 cloves garlic, minced or pressed
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano

Directions:
On a floured board, roll dough into a 12" x 18" rectangle (let rest 5 min. if springy). Brush half the reserved marinade over the dough; sprinkle with the artichokes, 1 Cup cheese, garlic, basil, and oregano. I chop the artichoke hearts, garlic, basil and oregano in the food processor to mix before spreading on the bread. Then I sprinkle on the cheese. Roll dough tightly, starting from the long edge, into a snug log. Pinch seam to seal.

On a greased 12" x 15" baking sheet, or a silpat lined sheet, shape the log into a ring; pinch ends together to seal. Brush ring with the remaining marinade. Cover lightly with plastic wrap; let stand in a warm place until puffy, about 30 min. Bake, uncovered in a preheated 375F oven for 15 minutes; sprinkle top with remaining grated cheese. Bake until bread is golden brown, 10 - 15 min. longer; transfer to a rack. Serve hot or cool. When cool, store airtight up to 2 days; Freeze to store longer.

Groups:
Appetizer, Bread

Preparation Time:
40 mins

Cooking Time:
10-15 mins

Servings:
10