1 : c Fresh pearl onions
1/3 : c Olive oil
2 : tb Balsamic vinegar
1 : tb TABASCO pepper sauce
1 : tb Dried basil leaves
2 : lg Cloves garlic; crushed
1 : ts Salt
1 : lb Chicken breasts; skinless,
-boneless : -boneless
1 : lb Boneless beef sirloin
2 : lg Red peppers; cored, seeded,
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Green pepper; cored, seeded
-and : -and cut into 3/4-inch
-pieces : -pieces
1 : lg Zucchini; cut into 3/4 inch
-pieces : -pieces
0: From Sheryl Benesch, Korbel Champagne Cellars
1: This pan bread has an Italian heritage
2: It does not need butter and is best eaten shortly after it has emerged from the oven
3: It is excellent with vegetable soups
4: Combine the waterm, yeast, sugar, and approximately 2 cups of the flour to make a thick paste
5: Mix thoroughly and let stand a few minutes until bubbles rise to the surface
6: Combine the salt with the remaining flour; add gradually to the yeast mixture, until it will absorb no more flour
7: Knead the dough until the texture is smooth and not sticky to the touch; about 5 to 10 minutes
8: Place the dough in an oiled bowl and let it rise in a warm place until it has doubled in bulk
9: Punch dough down, place on a lightly floured surface, and knead for another minute
10: Let dough rest for 5 to 10 minutes
11: Brush a 9 x 13 inch sheet pan with 1/3 of the olive oil
12: Sprinkle the pan with 1/2 tablespoon of the dry Italian seasonings and 1 tablespoon of garlic
13: Roll the bread dough out to line the pan
14: Lay the dough into the pan, brush with the remaining olive oil, sprinkle with the remaining garlic and Italian seasonings, and then the fresh herbs
15: (At this point the bread may be prepared a day ahead and kept in the refrigerator, on the prepared pan, to rise
16: ) Let the dough rise for about 45 minutes to 1 hour
17: Bake in a preheated 350 degrees F oven for 20 to 25 minutes or until golden brown
18: Serves 8 to 12
19: From: SERVE WITH CHAMPAGNE by Hilde Gabriel Lee with Allen Lee, Ten Speed Press, Berkeley
20: 1988
21: ISBN 0-89815-274-7 Shared by: Karin Brewer, Cooking Echo, 4/93 From Gemini's MASSIVE MealMaster collection at www
22: synapse
23: com/~gemini