• 1

  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.)

• 2

  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.)

• 3

  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.

• 4

  Transfer dough to lightly butter bowl and cover loosely with plastic wrap. Let rise until dough is doubled (about 1 -1½ hour.)

• 5

  Punch the dough down and turn it out on to a lightly floured board.

• 6

  Butter an 11 to 12-inch round pan (a pizza pan or large tart pan) or a baking sheet.

• 7

  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.)

• 8

  Preheat oven to 400°F.

• 9

  Press fingertips into dough creating indentations Brush top of dough with about 1 tablespoon of reserved herb/butter mixture. Bake 20 to 25 minutes.

• 10

  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.

Notes

• !

  Spreadable Lite Butter should not be used for this recipe