Ingredients
1 package (1/4 ounce) active dry yeast1 egg, lightly beaten1/4 cup warm water (110° to 115°)1-3/4 cups 2% milk2-1/2 teaspoons canola oil2 tablespoons plus 1-1/2 teaspoons sugar2 teaspoons salt3/4 teaspoon each dried oregano, marjoram and thyme1/2 teaspoon garlic powder5 to 5-1/2 cups all-purpose flourTOPPING:1 egg, lightly beaten1 teaspoon salt-free Italian herb seasoning
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, egg, oil, sugar, salt, oregano, marjoram, thyme, garlic powder and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 12-in. rectangle. Cut into 6-in. x 1-in. strips. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Brush with egg; sprinkle with herb seasoning. Bake at 400° for 9-12 minutes or until golden brown. Remove to wire racks.
