Thursday, May 14, 2009

Blitz Bread


1 1/2 cups (12 ounces) warm water
3 tablespoons (1 1/4 ounces) olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups (14 ¾ ounces) all-purpose flour
1 tablespoon instant yeast
1/2 teaspoon garlic salt
3 teaspoons dried herbs (I have an herb medley of oregano, basil, parsley and rosemary that I use)
dried herbs for sprinkling


1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients, except the dried herbs for sprinkling, and beat at high speed with an electric mixer for 60 seconds.

3) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it is puffy.

4) While the dough is rising, preheat the oven to 375°F.

5) Gently poke the dough all over with your index finger.

6) Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired.

7) Bake the bread till it’s golden brown, 35 to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

To make cheese-stuffed bread: Add 1 cup crumbled feta cheese to the dough after it's been kneaded for 60 seconds.

5 comments:

Kat and Steve said...

OK, that looks HEAVENLY! It looks similar to Foccacia bread, is that right? Soooo yummy. I'm going to try this one or sure.

Karen said...

Yum!!

Angie Lewis said...

Wow...looks tasty. Can I come over and have some?!

Ruth said...

That looks so amazing! I will definitely be making it soon. Thanks for posting the recipe.

em ♥ muffin said...

yeah russ still does that one too... he lived in river falls. where are you guys?