In a small bowl combine Spreadable Butter, garlic powder, Italian seasoning, and parsley. Set aside. (¼ cup mixture to be added bread dough and remainder reserved at room temperature for brushing on shaped loaf before and after cooking.)
For preparation using a stand mixer with dough hook attachment: In a mixing bowl, dissolve yeast and sugar in warm water. Let stand about 10 minutes (Mixture should be foamy.)
Combine 2½ bread flour and salt; add to yeast mixture along with ¼ cup herb/ butter mixture. Combine by hand with a spatula to wet ingredients then attach a dough hook to knead until dough clings to hook and pulls away from sides of the bowl (about 5 to 6 minutes) Add additional ¼ cup flour if necessary to keep the dough from being too sticky. The dough will be soft but smooth and elastic.
Transfer dough to lightly butter bowl and cover loosely with plastic wrap. Let rise until dough is doubled (about 1 -1½ hour.)
Punch the dough down and turn it out on to a lightly floured board.
Butter an 11 to 12-inch round pan (a pizza pan or large tart pan) or a baking sheet.
Shape the dough into an 11 to 12-inch round and transfer to prepared pan. Cover loosely with plastic wrap and let rise until dough is about doubled (about 30 minutes.)
Preheat oven to 400°F.
Press fingertips into dough creating indentations Brush top of dough with about 1 tablespoon of reserved herb/butter mixture. Bake 20 to 25 minutes.
Brush top of hot bread with add additional herb/butter mixture (about 1 to 2 tablespoons). Sprinkle with salt if desired. Serve either in wedges or split the wedges and add cold cuts.
Spreadable Lite Butter should not be used for this recipe
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