Blitz Bread

This yeast-bread recipe, Blitz Bread, leans on warm water, olive oil and salt. It makes 12 Servings (9X13-inch pan) and takes about 115 minutes.

• Yield 12 Servings (9X13-inch pan)
• Ready in 115 minutes
• Prep 75 minutes
• Cook 40 minutes

Ingredients

• 1 1/2 cups warm water
• 3 tablespoons olive oil (plus additional for drizzling)
• 1 1/4 teaspoons salt
• 3 1/2 cups 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

Instructions

1. Lightly grease a 9x13 inch 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. Gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with the dried herbs of your choice, if desired.
5. Bake the bread till it’s golden brown, 35 to 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.

Cool the bake on a rack until the crumb sets, then slice.