Thursday, September 25, 2008

Blitz Bread

I wanted a bread for the soup I made the other day and didn't have time to make the divine breadsticks I'v posted before. I remember seeing this on another blog I visit so I decided to give it a try. I could not get two kids to eat it at all. One at the bottom but not the top. Dh and I loved the bread and I can't wait to make it again. I used the Johnny's garlic spread for the herbs. I found the recipe here:

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

dried herbs for sprinkling

1) Lightly grease a 9" x 13" pan ( I used non-stick spray), 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. (I used my kitchen aid, but didn't use the dough hook. I used the paddle type attachment. The one I use to mix cookie dough)

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.

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