I N G R E D I E N T S

• 4 1/2 cups of bread flour
• 1 cup of warm water (100°F-106°F is good)
• 1/2 cup of warm milk (see above)
• 1 tablespoon of sugar
• 1 tablespoon of active dry yeast
• 4 tablespoons of melted butter
• 1 egg
• 2 teaspoons of dried oregano
• 2 teaspoons of salt
• 1/2 cup of Muir Glen Organic Tomato Sauce
• 1/2 cup of grated Monterey jack cheese

D I R E C T I O N S

1. In the bowl of a standing mixer, combine the water, milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Add in the flour, salt, oregano, egg, and melted butter. Using the dough hook attachment, knead on low speed for 5 minutes.
3. Cover the bowl with a damp towel and let the dough rise in a warm, draft free space for an hour.
4. Divide the risen dough into 8 equal portions.
5. Roll a portion out into a long, flat rectangle, about 4″x12″. Spoon about a tablespoon of tomato sauce onto the dough, keeping away from the edges. Add a sprinkling of cheese.
6. Roll the dough tightly, and cut the log in half, lengthwise.
7. Twist the two ropes together, and form a knot.
8. After all 8 knots are formed, let rise for another 20 minutes before baking in a 350°F oven for 30 minutes.