Directions

• 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.

•  !
  Spreadable Lite Butter should not be used for this recipe