In my recent quest to bake with yeast, I've been buoyed up by my experience with King Arthur's English Muffin bread, which I've made at least a dozen times. All of my loaves have risen nicely - except the batch where I actually forgot to add the yeast. Yeah.I've been having a great time reading bread books and yeast recipes. It's a very deep rabbit hole indeed! I'm trying to start with baby steps (the Stollen was a pretty big - and not totally successful - stride).
For my third yeast experiment, I went with another King Arthur bread variety - no knead, start to finish in under 2 hours! It's a focaccia-mimic and it is as tasty as it is easy. King Arthur calls it "Blitz Bread" (recipe here, blog post with step-by-step photos here). The nice thing about this recipe is that you can season it to suit your mood, or your menu.
n.o.e.'s notes:- As advertised, this is bread comes together very easily.
- I did not use (do not own) the optional pizza dough flavor or the optional cheese powder.
- I wanted to get a good first taste of the base bread, so I sprinkled a few basic herbs very sparingly. I was not particularly sparing with the olive oil, which pretty much coats the dough as the bread cooks.
the verdict:This bread was fragrant and tasty. We ate it warm from the oven as an accompaniment to dinner. The best part was the olive oil- soaked bottom crust.
15 comments:
I agree - lots of olive oil is the way to go with focaccia and pizza.
I saw this recipe too and I'm glad to know you liked it. Good for you for getting into yeast! The bread looks great - before, during and after. Gorgeous texture! I just saw that there's a new book coming out soon called "Kneadlessly Simple" which seems to have a lot of recipes like this. It's by Nancy Baggett, who has also written some great baking books. I'm going to check it out!
I've made this a few times. It's always delicious.
That looks like a wonderful focaccia - suitable for a myriad of toppings. I'm marking this one for sure!
Yum! Olive oil soaked crust is always good. I'm glad Adventure #3 was a success!
Oh my goodness, the olive oil soaked crust sounds so delicious. I admire how you're venturing into the world of yeast - I need to get better at it myself!
This looks fantastic -- the perfect foccacia. I'm definitely eager to try this one!
I really need to make this recipe again. I think I didn't use enough oil in the pan when I made it, plus I added cheese and it caused the bread to stick to the pan. Yours looks terrific.
Hmm, that bread looks yummy -- I have to try it soon. I'm always interested in breads that are easy to get together.
I just ordered some goodies from KA the other day as a reward for myself (although, I did stay away from the butter rum extract per your experience with it in the pear tart!) and I'm excited to get going on some new breads.
I love your focaccia !!!In few weeks you'll be a master bread baker !!!
I have to try that recipe ...and yes I have "someone" to get rid of the crumbs :)
I love olive oil and bread! Perfect combination! I always tend to oversoak it though. :)
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I have been wanting to try this bread! Glad you did a review for me. It looks great!!
Suddenly, I'm very hungry!
oh yum. i'd love a wedge of this right now...congrats on your latest yeast adventure!
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