This is a really great appetizer or salad accompaniment

Garlic And Artichoke Bread

Serves: 10
Source: Mimi Pass from Sunset Magazine

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

Instructions: 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.



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