John Peterson of North Dakota was the Northern Region Grand Prize Winner ’07 in the Fleischmann’s Yeast recipe contest

1/2 cup warm water (100 degrees to 110 degrees F) 

2 teaspoons Italian seasoning                       

2 envelopes Fleischmann's Active Dry Yeast        

1/2 pound browned ground beef, well drained

1 tablespoon sugar  

5-1/2 to 6 cups bread flour                               

2 eggs                                                                          

1 cup spaghetti sauce  

Garlic Butter:                                   

1/4 cup oil  

1/4 cup butter, melted

2 tablespoons tomato paste 

1/2 teaspoon garlic salt

2 teaspoons garlic salt

Combine water, yeast and sugar in a large mixing bowl; let stand until foamy, about 10 minutes. Add eggs, spaghetti sauce, oil, tomato paste, garlic salt and Italian seasoning. Stir in ground beef. Gradually add enough flour to form a soft dough. On lightly floured surface, knead until dough is smooth and elastic, about 8 to 10 minutes. Place dough in a greased bowl, turning once to coat. Cover and let rise about 1 hour in warm, draft-free area until dough doubles in size. Punch dough down. Form into 2 round loaves.  Place each in a greased round casserole dish or an 8 or 9-inch round cake pan. Let rise until dough doubles in size. Bake at 350 degrees F for about 30 minutes. Serve warm with garlic butter OR use additional spaghetti sauce for dipping. Store in refrigerator.