2 slices white bread, cubed
1 large onion, sliced
6 cloves garlic, minced
1 tablespoon olive oil
1 quart water
1 teaspoon salt
2 teaspoons dried basil
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1 teaspoon dried basil
1 1/2 teaspoons dried basil
1/2 teaspoon dried rosemary
1 package dry bread crumbs
1 (8 ounce) can tomato paste
1 egg, beaten
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
2 tablespoons olive oil
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix 2 slices of bread, onion, garlic, olive oil, water and salt. Mix this mixture until no lumps remain. Stir in basil, oregano, marjoram, basil, rosemary, bread crumbs, tomato paste and egg.
Shape the mixture into a loaf shape. Roll loaf into a 1/2 inch thick but not sticky. Place in a greased 9 x 13 inch loaf pan. Brush with olive oil, then sprinkle with Italian seasoning and sprinkle with more Italian seasoning.
Bake in preheated oven for 10 to 12 minutes. Remove from oven and let cool on a wire rack.
Preheat the oven to 350 degrees F (175 degrees C).