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1
In a large mixing bowl combine 1 1/2 cups of the flour, the yeast, and, if desired, herb.
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2
In a medium saucepan heat and stir milk, margarine, sugar, and salt just till warm (120 to 130 F) and margarine almost melts.
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3
Add to flour mixture.
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4
Add egg.
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5
Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl.
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6
Beat on high speed for 3 minutes.
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7
Stir in the remaining flour.
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8
Divide dough into halves or quarters.
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9
To chill, cover portions and refrigerate for at least 2 hours or up to 3 days.
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10
Or, to freeze, wrap the portions in plastic wrap and place in freezer bags.
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11
Seal, label, and freeze for up to 3 months.
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12
To use let dough stand at room temperature about 2 1/2 hours or till thawed.
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13
(Or, thaw overnight in the refrigerator.)
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14
To make Calzone use 1/2 of the above recipe,.
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15
In a mixing bowl stir together mozzarella or cheddar cheese, ricotta cheese, and if desired, sun-dried tomatoes.
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16
Set aside.
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17
On a lightly floured surface roll bread dough into a 10 inch circle.
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18
Transfer to a large baking sheet.
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19
Spread cheese mixture over half of the circle to within 1 inch of edge.
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20
Moisten edges of dough with water.
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21
Fold dough in half over cheese mixture.
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22
Seal edges by pressing together with fingers.
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23
Cut slits in top.
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24
Brush top with milk.
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25
Sprinkle with Parmesan cheese.
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26
Bake in a 375 over for 25 to 30 minutes or till crust is golden brown.
