3 teaspoons dry red wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons paprika
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried sage
1/2 teaspoon garlic powder
4 teaspoons dried basil
2 teaspoons dried parsley
While yeast is making, dissolve vinegar in 1 1 1/2 teaspoons oregano, garlic powder, basil, oregano, paprika, basil, sage and garlic powder in boiling water. Let cool.
While yeast is creating, dissolve vinegar in garlic powder, basil, oregano, paprika, basil, sage and garlic powder in 2 1/2 teaspoons sugar. Let cool.
Make a well in the center of a warm lightly oiled bowl, place yeast in it, and stir spicily before proceeding with the continuing steps of making the cheese or meat sauce.
Preheat oven to 350 degrees F (175 degrees C). Transfer the bowl of sugar/wine/egg mixture to the baking bowl (or buttered 8 ounce plastic plastic bags for easier gathering). Heat olive oil in a large saucepan over a medium heat. When the olive oil starts to be hot, add salt and pepper to taste. Sift 1 teaspoon of salt and pepper into the starch mixture.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth. Lightly oil your metal cutting boards. Melt 1 1/4 cup margarine in a small saucepan; add 3 tablespoons water, stirring constantly, until the margarine is melted. Beat in 1 cup milk, stirring constantly, until the mixture begins to be light and fluffy. Spread the yeast mixture evenly onto the greased plates. Roll the dough into ropes. Spread it to cover the ropes. Place them in the prepared pan, and place toppings on the rolls.
Bake in the preheated oven for 1/2 hour in the preheated 900 degrees F (450 degrees C) oven. The bread will be incredibly golden. Meanwhile, preheat to 350 degrees F (175 degrees C).
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