Wednesday, October 15, 2008
What to eat Wednesday-Allyson's Blitz Bread
Two weeks ago today Allyson gave me this recipe. She said that she had made the best bread, and that we should try it.
WOW! 7 loaves of bread later, and our family loves it. No crying, just begging for more. Wanting it in their lunch. Every single one loves to dip it into olive oil and balsamic vinegar.
1 1/2 cups warm water
3 TB olive oil (plus additional for drizzling and dipping)
1 1/4 tsp salt
3 1/2 cups flour
1 TB instant yeast
3 tsp herb medley (plus additional for sprinkling on top)
I have used basil or a mix of Italian Herbs
coarse salt for sprinkling on top
optional: 1 cup fetta
Lightly grease a 9" x 13" pan and drizzle 1 -2 TB olive oil in the bottom.
Combine all of the ingredients except for the sprinkling of herbs, coarse salt and fetta.
Beat at high speed with an electric mixer for 60 seconds.
Optional- to make cheese stuffed bread: Add 1 cup crumbled feta cheese and just blend into the dough until it is mixed in.
Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, until it is puffy.
While the dough is rising, preheat the oven to 375.
After the dough has risen, gently poke the dough all over with your index finger.
Drizzle it lightly with olive oil, and sprinkle with the dried herbs and course salt.
Bake the bread until it's golden brown, 35-40 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Excellent dipped in olive oil and balsamic vinegar.