Yeast bread in a hurry: it doesn’t HAVE to take forever. Honest.
Quick, think of five baking aromas that bring you running to the kitchen to see what’s up. (And no, you can’t count “fruit pie filling burning on the oven floor” as one of them. We’re being positive here.)
My five?
•Brownies, in the minute before they come out of the oven;
•Garlic bread;
•Cinnamon anything; apple pie and oatmeal cookies in particular;
•Pepperoni pizza;
•Yeast bread. Any kind. Ciabatta, sticky buns, raisin-pecan rye… Anything made with yeast.
Note that three of my five favorite baking scents involve yeast. Not surprising; enjoying the aroma of fresh-baked bread is probably programmed into our genes, just like our attraction to sugar. (Did you know studies have shown that putting a bit of sugar on an infant’s tongue will create “happy brain waves”? Gee, bet the same thing happens to me when I take a bite of chocolate cake.)
Bread is, after all, one of the first prepared foods known to human civilization. Once our nomadic hunter/gatherer progenitors settled down and began to farm, about 12,000 years ago, wheat was one of their first crops. And bread one of their first creations. Think of those humble beginnings, those first rudimentary, unleavened flatbreads. Now, thousands of years and zillions of loaves later, we’ve created… Wonder Bread.
And sandwich rye. Baguettes and Pan Cubano, whole wheat pain de mie and bagels, and yes, good ol’ Wonder Bread-style white sandwich bread. Check out our Web site: we offer hundreds of yeast bread recipes. We’ve found that yeast bread bakers are our most passionate, engaged readers. Heck, even the posts on this blog elicit many more comments when the subject is yeast bread, compared to anything else (though chocolate runs a close second).
If you’ve never baked yeast bread, here’s a “gimme”—a recipe so simple, you’ll wonder why you thought yeast bread was challenging. Blitz Bread goes from inspiration to on-the-table in under 2 hours. It requires no kneading. And it’ll bring everyone running to the kitchen as it bakes. So, what are you waiting for? Take the yeast bread plunge!
WOW, look at all that yeast! If you’ve baked bread before, you’ll realize that a tablespoon of yeast is more than you’d usually use. But we’re after speed here; and the more yeast you start with, the faster your bread will rise.
Beat everything together for 60 seconds at high speed in your electric mixer. Can you do this in a bread machine? Sure. Set it on the dough cycle and let it mix for probably 5 to 10 minutes, till the dough looks like this. Can you do it in a food processor? I haven’t, but I’m betting you could. Use the plastic dough blade, if you have one, and process till it looks like this. Can you do it by hand? Absolutely—if you’ve got really strong arms and lots of energy! (Hey, there’s a reason they call appliances “modern conveniences.”)
Nice! Look at how smooth and elastic this dough is. That’s the gluten, doing its job.
Spray a 9” x 13” pan with non-stick vegetable oil spray, then drizzle with olive oil. The spray keeps the bread from sticking, and the olive oil gives the bottom crust wonderful flavor.
Press the dough into the pan. It’ll take a bit of nudging to get it into the corners; just oil your fingers and press.
Let the dough rise, covered, for 60 minutes. Using your index finger, make dimples in the dough. Sprinkle with pizza seasoning, Italian herbs, or your favorite combination of savories—rosemary and black pepper, oregano and thyme…
Bake the bread for 35 to 40 minutes, till it’s golden brown. Turn it out of the pan onto a rack; if you’ve greased your pan well, it should flop right out onto the rack. If you leave the bread in the pan as it cools, the bottom crust will become unpleasantly soggy.
A basket of Blitz Bread is an easy (and much appreciated) contribution to any potluck.
And here it is in a cheese-stuffed version. I crumbled about a cup of feta cheese into the dough at the end of the 60 seconds of beating, then mixed gently just to combine. Whoa—this is GOOD!!!
You might have noticed I made feta focaccia in the post just previous to this one. I bought a big block of it at our local club store, so I’ve been putting it into everything lately. And I’ve found feta is particularly good for baking, as it doesn’t melt, but just softens nicely. So there.
Read the recipe for Blitz Bread.
Buy vs. Bake
Buy: Supermarket Rosemary Focaccia, 36¢/ounce
Bake at home: Blitz Bread, including optional Pizza Dough Flavor and cheese powder, 10¢/ounce. Without optional ingredients, 7¢/ounce.
July 3rd, 2008 at 10:20 am
If I do not have instant yeast but onlt regular how much should I use?
I’d use 2 packets of regular, dissolved in water first. Or if you have active dry in a jar, 4 teaspoons, again dissolved in water first. Good luck! - PJH
July 3rd, 2008 at 10:34 am
Oh-h-h, be still, my heart!!! This is another of P.J.’s recipes I’ll be printing off………..unfortunately, I’ll be putting it in the “to-make-later” file until my husband and I sell our boat - hey, anyone interested in the liveaboard lifestyle in FL???? - as I have no room for my trusty KitchenAid stand mixer (harvest gold in color, a Christmas present in the 70s). Thanks again, P.J., for yet another lip-smacking recipe!!
July 3rd, 2008 at 1:30 pm
Suh-weet. I am totally making this next time we have pasta. I’m just dabbling in yeast bread for the first time this summer, and this looks amazing!
July 3rd, 2008 at 5:38 pm
Ok, once and for all, I’m going to learn the difference between active dry/instant/rapid rise yeasts. I know that active dry needs to be activated in a liquid. Are instant and rapid rise essentially the same things?
Jules, all three are different. RapidRise is Fleichmann’s brand name for an active dry yeast that works very quickly, but also gives up the ghost more quickly than the other two. It’s a sprinter, not a marathoner. Active dry is a slower-acting yeast, but lasts longer. It’s prepared by being dried at a high temperature, which kills a lot of the cells. the dead cells collect around and surround the live ones, which is why it needs to be dissolved before using; to slough off the dead cells. Instant yeast (a.k.a. bread machine yeast) Is dried at a lower temperature, resulting in more cells remaining alive. Thus it doesn’t need to be dissolved. It acts quickly, but also stays strong for the long haul, which is why I like it the best: it’s easy to use, and strong. I prefer SAF Red instant yeast, which is what we use here in the test kitchen and have for many, many years. Hope that helps- PJH
July 4th, 2008 at 6:38 am
thanks for teaching instant yeast. i definately try it.
July 4th, 2008 at 7:45 am
You say: “Beat everything together for 60 seconds at high speed (…)” — but I don’t get: what’s “everything”? Those pictures are awesome, I can’t wait to give my girl a nice surprise!
Flavio, click on the link for Blitz Bread right before the pictures start (at the end of the opening paragraphs) - it will take you to the recipe. Beat together everything except whatever herbs you’d like to sprinkle on top. Hope your girl likes it! - PJH
July 4th, 2008 at 9:50 am
Does this work with wholewheat bread dough?
Also, do you have a quick recipe for a crusty sourdough loaf?
Thanks!
DF, you can try it with whole wheat - the bread will probably be denser and drier. And sorry, no, I don’t have a quick recipe for a crusty sourdough loaf. It’s kind of oxymoronic, as “quick” and “sourdough” are at opposite ends of the spectrum. Does anyone out there have a recipe that DF might enjoy? -PJH
July 4th, 2008 at 11:16 am
Yum, this was delicious - saw the recipe yesterday, printed the recipe yesterday and it was so easy my 18-year-old son could make it (and did!). He added some cheese powder, some Italian seasoning and then sprinkled the top with a little kosher salt - EXCELLENT!
Well, we know who’s going to be baking the bread in YOUR house from now on…
- PJH
July 4th, 2008 at 12:46 pm
I live at a higher altitude. Should I decrease the yeast in this like I usually do for yeast breads?
Yes, Patti, definitely. Otherwise it would be in WAY too much of a hurry! - PJH
July 4th, 2008 at 2:14 pm
Oh boy that looks so delicious! I just whipped it up. I added little chunks of Asiago cheese to mine. I’m waiting now for the hour rise time.
July 4th, 2008 at 3:16 pm
Would this work with some white whole wheat flour?
Yes, Elizabeth, it would. Understand that the more whole wheat you add, the denser your bread will be. So I wouldn’t start with 100% whole wheat. Start with 1 cup of whole wheat to 2 1/2 cups King Arthur all-purpose, and see how you like it. If it’s good, gradually add more till you get to your favorite balance (which may actually be 100% whole wheat - who knows! That white whole wheat is umm-UMM GOOD whole wheat flour…) - Have fun! - PJH
July 4th, 2008 at 4:12 pm
This bread is awesome!
And so easy, too, huh? Glad you like it. - PJH
July 4th, 2008 at 5:36 pm
I think I love you!
~rushes to paste this recipe and looks back to the picture once more~
Correct that, I definitely love you!
~Christy
July 4th, 2008 at 11:43 pm
PJ, you rock. I just ordered some yeast.
Awwwright Jules! Store it in a plastic or glass container, well sealed, in the fridge or freezer. And use it right as it is - no need to warm it up. Have fun! - PJH
July 5th, 2008 at 5:22 pm
Soooo nice. Got to try this next time I cook. Thanks
July 5th, 2008 at 11:21 pm
Thanks PJ for the recipe! I tried and everybody simply loved it and it’s so easy to make!! Love such recipes!
Me, too -
PJH
July 7th, 2008 at 12:39 pm
I a fast paced world (wish my world wasn’t so) this is a blessing. When you can take a lot of time to get bread going but want something a little sooner this one is it. I just need to get a better pan next time. The first time making it was a great success. I went with the feta cheese mixed in. I can see this one as being open for theme baking possibilities galore. Thanks for posting this and all the other recipes, tips, hints, and inspiration.
StevenD
July 7th, 2008 at 3:58 pm
Thanks PJ and all the hotline folk too - Any suggestions for modifying for KA bread flour? My hubby really likes the taste of that flour.
Just add a couple more tablespoons of water, till the dough is nice and soft as it shows in the photos… - PJH
July 8th, 2008 at 8:09 am
PJ…the discussion of yeasts here is really helping me - thank you!
While we’re (sort of) on the subject, I bought a large bag of ‘instant dry yeast’ for my bread machine. Can I use it if I am making ‘regular’ yeast bread (mixed in my mixer, rising on the counter, baked in the oven?) If so, how would I convert? Thx.
Hi Audrey, You absolutely can use the instant in your ‘regular’ yeast bread baking. Personally I use the amount called for in the recipe to keep it simple. Just keep in mind, if the recipe is calling for you to proof the yeast in a seperate amount of water, the recipe is counting on that liquid to keep the dough soft. I generally include it in with the rest of the liquid and put the yeast in with the flour. I hope this helps. Enjoy!! Jessica @ the bakers hotline.
July 8th, 2008 at 11:42 am
This looks awesome and easy !
Have you done a ciabatta 101 , with photos ?
I am a bread baking newbie , and really love to see how it should look every step of the way .
I have learned so much by reading all the questions and answers here !
Sandra, ciabatta is on the way - sometime in the next month or so. I’ve done it, taken the photos, just haven’t slotted it in yet. Stay tuned- and thanks for staying connected. - PJH
July 8th, 2008 at 1:13 pm
I would love to try this, but I only have a hand mixer, though it is a good KitchenAid that has served me well! Is that going to be enough power for this recipe? I have long feared yeast, but have also wanted to try baking bread for the longest time!
Hi Jackie, I haven’t tried this with a hand mixer but I don’t see why you couldn’t. I wouldn’t necessarily mix it on high speed though, it may not be the best for your mixer. Medium speed should be fine though. Foccacia is a great place to begin working with yeast so enjoy! Jessica @ the bakers hotline.
July 8th, 2008 at 5:06 pm
I find it difficult to find potato flour where I live. How can I make the pain de mie you cite in you posting without it? Can this bread be maid using regular unbleached flour or bread flour?
Hi Kevin - Yes, the recipe calls for King Arthur Unbleached All-Purpose Flour. The potato flour is in there for softness and moistness. Substitute 1/3 cup instant mashed potato flakes. Good luck - PJH
July 8th, 2008 at 5:21 pm
Hi again, P.J.!
Decided to recheck this blog as I thought I remembered a mention of pan Cubano………..and I was right!!! We’re able to buy authentic Cuban bread at SweetBay (Hannaford’s FL “sibling”) but I have always wanted to make my own, especially when we visit our youngest daughter and son-in-law and make lechon asado (roast pork with mojo sauce), black beans and rice, fried plantains, AND homemade sangria……well, now I can, and I’ll be making while in VT. Yum, yum!!!
Menu sounds great, Sue - what time exactly did you say dinner is?! - PJH
July 8th, 2008 at 10:04 pm
Thanks again for a great recipe. Hubby told me mid afternoon about a food day tomorrow. Yikes he wanted the foccicia… with the starter and 5 hour rise, so not going to happen. Then I remembered the blog and the blitz. Thanks he LOVES it! My yeast must be getting old I am just not getting the rise on these flat breads. It works great in the starters, could it be something else I am flubbing? Thanks Jana
Hi Jana - Are you using instant yeast or active dry (NOT RapidRise) in your starter breads? Fast-acting yeasts poop out and can’t manage a l ong haul of overnight or multiple rises… But if you’re having trouble with the rise in the Blitz Bread, then yeah, your yeast might just be old and tired. Try SAF Red - it’s the one we use in the test kitchen. Cheers - PJH
July 9th, 2008 at 11:01 am
Would this recipe work in a loaf pan? I’m looking for a quick sandwich bread recipe. Thanks.
It might. It might also be too soft a dough to support itself in the tall rise required in a loaf pan. I’d say give it a try in a 9″ x 5″ pan; don’t expect it to dome as it rises (it’ll stay relatively flat across the surface); and bake it when it’s just about at the top of the pan. You’ll get a rectangular loaf, but that’s OK, right? Let us know how it turns out - PJH
July 9th, 2008 at 12:43 pm
ZOMG, this looks awesome!! Came to your blog from Slashfood.
I will definitely try this. I haven’t been baking as much bread since my son was diagnosed with celiac disease…he’s only 2, but he wants everything we have, and it’s hard making bread or sticky buns (yum!) when there’s not something equivalent for him to eat sans gluten.
There’s been a lot of press on ‘fast’ breads…you experts should test your chops with gluten free bread. It’s challenging!!! I usually end up using a packaged mix. Quick breads and cookies are easier, the gluten isn’t as important.
Thanks for giving me a quick option to make for the rest of the family!!
July 9th, 2008 at 12:44 pm
Oops, now I look at your site (which I haven’t perused in awhile) and see that you have GF mixes. Hurrah!! That’s something I’ll have to try!
July 9th, 2008 at 1:47 pm
I take quite a razzing because KA is the ONLY site I visit on a daily basis on-line! (And it is daily.) I made this bread yesterday afternoon as I was also making Sue Gray’s Fruit & Poppy Seed Loaf (not in a bread machine as I gave mine away). This gave me a chance to make both breads! Thanks! I added a bit of shredded Gruyere and mixed some pizza seasoning right into the batter, as well as on top. It was fantastic! I have to admit, I’m addicted to this web site.
July 9th, 2008 at 5:35 pm
Finalmente! (Finally!) A quick foccacia recipe - I will be doing this tomorrow for sure. My husband loves foccacia but the long version wore my patience out. This looks to be an excellent stand-in. And the discussion on the differnt yeasts is very helpful too. Thanks so much for continued inspiration. KA is the best.
July 9th, 2008 at 5:56 pm
I LOVE THE BLITZ BREAD. SO EASY BUT VERY STICKY.
I HAD A HARD TIME GETTING IT OUT OF THE MIXER BOWL AND OF COURSE, USED MY HANDS, THUS VERY STICKY FINGERS TO CLEAN.
SHOULD I HAVE USED A LITTLE MORE FLOUR.
TASTED GREAT THOUGH.
Hi Rosemarie - It’s supposed to bee that sticky; don’t add more flour. Just spray non-stick vegetable oil spray on your hands (or even just wet them thoroughly), and it’ll be a lot easier to scoop it out of the bowl into the pan. Good luck next time!- PJH
July 9th, 2008 at 6:48 pm
I’m going to have to try this. with a newborn, I haven’t had a chance to bake as much as I’d like. this looks simple enough that I can supervise the older kids and keep the baby happy.
July 9th, 2008 at 7:30 pm
Rosemarie: vinyl (or latex) gloves–I buy them when Rite Aid has two boxes for the price of one to keep handy under the sink. They started out for working with hot peppers, but now are used to make anything messy a breeze–cutting up raw meat, picking over chicken, peeling & seeding roasted peppers, wet or sprayed with oil for handling messy doughs; anything where gloves would help but household gloves wouldn’t do. When you’re done, grab the edge, peel off wrong-side-out, and throw in the trash. The mess is contained, and it won’t take forever getting your hands clean.
July 9th, 2008 at 10:02 pm
With all the talk of yeasts, I suspect I’ve been using the wrong type for overnight rising. Bread left to rise overnight in the fridge is not only wonderfully convenient, but also tastes terrific. Unfortunately, mine never rises as well as that made by the straight dough method.
I’ve been using King Arthur’s SAF Gold for years without even thinking. Could this be the wrong kind for long, slow rises? If so, what should I be using instead.
Hi Roger,
SAF gold yeast is formulated to work best with sweet doughs, or sourdoughs. SAF Red is the best ‘all-around’ yeast, so you could give the Red a try.
Happy Baking!
MaryJane @ The Baker’s Hotline
July 10th, 2008 at 6:54 am
For DF, who wanted a quick, crusty sourdough.
I can’t guarantee anything, since I’m a beginner with soudough! I’ve got a wonderfully active starter (wild yeast from here in Poland, which didn’t have much ‘ooomph,’ until I fed it with 1/2 cup of home-grown, home-ground whole-wheat my Dad made in California, then it blew the lid off the container!).
I had a LOT of starter - nice and winey and strong - and didn’t want to throw it out. So I fed it and and set it out overnight. It doubled, and I put about two cups of the starter into a bowl. I added about half a teaspoon of instant yeast (the kind you don’t have to proof in water), a teaspoon of salt and a pinch of sugar. Then I started adding flour until I had a good, workable dough. Turned it out on a floured board and kneaded it until it was smooth. I used it to make two pizzas (14-inch, thick and puffy). I baked the crusts first until they were baked but not browned, added toppings and put them back into the oven to finish baking.
As for crusty, I haven’t advanced so far as to get a cloche or rig something up (cloches aren’t available here). So the dough didn’t have that good, thick crust of a cloche-baked sourdough loaf. The pizza crusts did turn out good and crispy on the bottom. But the important thing was the FLAVOR! YummmMMY. I’m so happy with the flavor of this sourdough starter I’ve got.
I think if you are happy with your sourdough starter, you can just feed it up until you’ve got too much, and then use maybe 1/3 starter to 2/3 flour with the addition of half a teaspoon or so of commercial yeast. My dough doubled in an hour. I let it sit in the pizza pans for another half hour (I was hungry!) and got good oven spring.
I’ve been baking yeast breads for 30 years, so for me, I don’t need a scientifically accurate recipe: just the basic more-or-less ingredients and knowing how the dough should look and behave. If you’re confident, I think you can try this method. The commercial yeast gives you the quick rise you want; the large amount of sourdough starter gives you the flavor.
July 10th, 2008 at 7:00 am
When I learned to bake, back in the ’70s, I used a Better Crocker cookbook from 1949 (this was before every BC Cookbook recipe began, ‘Take one Betty Crocker cake mix’ - everything was ‘from scratch’). The yeast recipes usually called for fresh, live yeast or packaged dry.
Now that you’ve explained the differences among the three types of dry yeast, what about fresh, live yeast? Over here (Poland) sometimes when I’m in the supermarket and I take dry yeast off the shelf, an older woman will say, ‘Why do you use that? Fresh yeast is better!’ This seems to happen more often at holidays like Easter, when I suppose it’s contrary to tradition not to use fresh yeast. In the past, you could go to smaller stores and ask for specific amounts of fresh yeast, and they’d carve it off a block the size of a brick and weigh it - like cheese. So there definitely seems to be a fresh-yeast bias in this culture.
So, what about fresh yeast? Does it exist anymore in the US (I haven’t baked bread at home in 16 years)? Does anyone still use it? Are there any advantages to using it instead of dry yeast? And what about proportions: how much do you use?
I understand that dry yeast is more convenient - has a longer shelf life. But is fresh yeast ‘better’ in any sense?
Thanks!
Hi Nel,
There certainly are bakers who swear by fresh yeast only, crediting it with better rise and better flavor. However, it is pretty hard to find fresh yeast in US grocery stores, and you can’t always be sure it is ‘fresh’ fresh yeast, as it has a very short shelf life.
Some bakeries are willing to sell small amounts of fresh yeast to home bakers, usually for less than $1.00. It never hurts to ask. To substitute fresh for dried yeast, one packed tablespoon of fresh equals one packet (2 1/4 tsp) of dried yeast. Fresh yeast needs to be proofed first in warm water, like active dry yeast. So, if you can find a good source for fresh yeast, give it a try, and see if you notice a difference.
Happy Baking!
MaryJane @ The Baker’s Hotline
July 11th, 2008 at 8:01 pm
I/m interested in your opinion in regard to the large dose of yeast in the above recipe.. I have found in some old recipes that call for such a dose, the final product can often have a strong residual yeast taste. I was reading Bread Baking Babes Blog # 14 2008. Tanna makes the following observation regarding yeast for her Royal Crown Tortano Bread.
I throw this out for discussion…. Anyone?
“The dough starts with a simple water flour yeast pre-ferment the night before you start baking. As I’ve been baking bread over years, I’ve found most recipes use way, way more yeast than is needed or good. I used all the yeast this recipe called for - 1/4 teaspoon yeast. Doesn’t sound like much does it? Actually, a 1/4 teaspoon is a lot, at least for this recipe, because that 1/4 teaspoon yeast gets dissolved into a cup of water and you pour off 2/3 of that cup and only use 1/3 cup in the pre-ferment. There is no other yeast in this recipe.”
Ludovica, that information is exactly right for a pre-ferment bread. But this is an entirely different animal - it’s meant to rise FAST and BIG, and the way to do that is basically to OD on the yeast…Everyone who’s tried this thinks it tastes wonderful, no overly yeasty taste.Give it a try - I think you’ll like it. -PJH
July 12th, 2008 at 1:44 pm
Hello. I made the bread yesterday just as in the recipe. Lovely aroma, yeasty taste, great crust. My hubby and I ate the whole thing - Thanks for the recipe. Susan
July 13th, 2008 at 7:54 pm
I saw this recipe, thought I would give it a try. I bought a new mixer because I didn’t have one, picked up the ingredients (including feta cheese) and went to it only to have my new mixer die never to spin again 45 seconds into the mixing process. So the bread is rising and I’m hoping for the best and planning on a trip back to walmart to get my money back for the weak mixer. I’ll let ya’ll know hoe it turns out.
Mike, I’m betting it’ll turn out just fine - at least you got 45 seconds out of it, which might be just enough. But how aggravating! Guess you know what brand NOT to buy next time, huh?
PJH
July 14th, 2008 at 12:28 pm
Terrific bread, easy to prepare and bake. Love it, served the first batch to company and they all raved about it and took copies of the recipe.I used Italian seasoning for toppingand next time might try some french fried onion topping.
July 14th, 2008 at 9:49 pm
i just made this bread. this is the first bread from baker’s banter i’ve tried - i’ve meant to try some others. came out great! i used dried herbs in the dough and and feta. impressive for such a quick bread. thanks for the recipe
July 15th, 2008 at 9:18 pm
I made this on a Sunday when I was going to my daughter’s for supper, they loved it and kept the leftovers. I made it again for a church pot luck and again, no leftovers. I guess I’ll have to make some for myself.
Everyone who eats it wants the recipe. The first time I made it, it climbed up the beaters and made a big mess. Had to take the plate off where the beaters go in to clean it out. Now I use the dough hooks and it works fine.
I had bought instant yeast for a specific recipe. But when I ran out of active dry I couldn’ find it where I had bought the instant so was using the instant for everything. Then I read in the KA catalog that active dry yeast gives a different flavor. So I ordered a pound from the catalog and made sure to label the jars in my freezer so I know which one I’m using. I’m not sure if there is a difference, but still use the active dry in all my “old” recipes.
I love this recipe, can’t get any easier than this.
July 19th, 2008 at 4:28 pm
For the person who wants a quick sourdough, the closest one can come is recipes that have a loooong sponge stage followed by a looong slow rise, either in the refrigerator with normal amounts of yeast or at cool room temp with a small amount of yeast.
Sponge = a lot of water, some flour, and a tiny amount of yeast, mixed to make a batter. I’ve seen recipes where you could leave the sponge around for 24 hours with no trouble.
If you time the stages right, you can start the day beforehand, work a few minutes on the sponge, leave it alone for 24 hours, mix up the dough the next evening (or morning, whichever is more convenient for you), then bake and shape in the evening if you did the dough in the morning or in the morning if you did the dough in the evening.
so you still have to think ahead, but the actual time on eating day is two hours or so.
The (in)famous New York Times bread does something similar. There’s a book called Artisan Bread in Five Minutes which lays out a process that works similarly, sort of….and there are flatbread recipes in the latest book by Jeremy and Naomi Alford that do something very similar.
And if you are willing to fly by the seat of your pants (experienced, daring bakers only, or maybe lucky bakers too) you can put some sourdough starter into this bread described here. If your starter is thin (pancake batter texture) just sub it for some of the water. If it is thicker, use your judgement. Make the dough match the texture in the pictures here by adjusting with more flour or water. And be flexible about the results. The taste will be sourish and tangy, but you are unlikely to get a really crusty result unless you follow all the ice-in-the-pan baking-stone high-oven-temperature sourdough rules.
Confession time - I’ve mde a few sloppy messes that way, but far more decent last-minute focaccia type breads with good top crust. Good thing I have a family that likes all kinds of bread, including kinds that have never been seen before on earth.
- Jessica
July 20th, 2008 at 8:19 am
Please explain the following comment about yeast:
RapidRise is Fleichmann’s brand name for an active dry yeast that works very quickly, but also gives up the ghost more quickly than the other two. It’s a sprinter, not a marathoner. Active dry is a slower-acting yeast, but lasts longer.
So if RapidRise an active dry yeast that works quickly, how is active dry a slower-acting yeast? Are these two different active dry yeasts you are talking about?
Yes, Gloria, two different types of active dry yeast. Siblings, but different - I believe they’re grown/prepared differently; not sure if they’re actually different biological strains, as well. - PJH
July 20th, 2008 at 10:26 am
I will be making this Blitz Bread this afternoon and look forward to rave reviews from a fussy family. I’ve enjoyed using a grain mill for several years, and wonder if I can purchase the whole grain white wheat used in your flour. NOTHING tastes as good as bread made with fresh ground whole wheat. I shall report back after the fussy family has tasted this “wonder bread.”
Hope your fussy family approves, Bunny! Unfortunately, we no longer sell the white wheat berries - I’d google it and see what kind of sources you can find, though. Shouldn’t be too difficult. Good luck - PJH
July 20th, 2008 at 8:07 pm
It was a hit…everyone loved it and I already have suggestions for the next time I make one. There will be a next time very soon. Also, the brownies featured this month are wonderful. The family loved them as well. Thanks!
Yeah, Bunny, that recipe is definitely a keeper- PJH
July 21st, 2008 at 2:00 pm
Hi,
I used half this recipe to make pizza. I don’t like using non stick spray or all that oil to grease the pan. Can I just line the pan with parchment instead of oil and non-stick spray and lay the dough on that?
Thanks.
Mike
Sure, Mike - if you don’ t mind losing all that good sizzling olive oil flavor, go for it! - PJH
July 21st, 2008 at 3:46 pm
Ooops! Looked like I double posted. Thanks for the reply. I’ll give it a try. Cheers.
July 27th, 2008 at 7:05 am
My family LOVED this - I made 2 batches (one cheese and one with pizza dough flavor) for a big family get-together to serve with lasagnae. They both received rave reviews (and were completely consumed) - but the pizza dough flavor was the winner. I had to give out the recipe (and my extra pizza dough flavor) to 4 people! Thank you!! And it is EASY!
Totally easy. I made it for a potluck Thursday night, a double batch, and as I was laving the hostess was zipping up the leftovers in a plastic bag. She said, “You can have your bowl back, but I’m keeping the bread!” And I agree about the pizza dough flavor - I use that all the time in the test kitchen. Gives that certain je ne sais quoi to any kind of savory bread… PJH
July 28th, 2008 at 1:19 pm
Where did the link go!? i was going to make this for dinner tonight, and alas, I go to look for it and it’s GONE/broken….. V. Sad.
Hi Sara,
Thanks for letting us know the link is not working. The entire site was re-vamped late Sunday night and we are still out ‘catching bugs’. I will let the web team know ASAP!
MJR
OK, Sara, should be all set now- PJH
August 4th, 2008 at 7:51 pm
Well, there’s one thing all these methods miss… they mix, prepare, etc., but it yields up only one precious loaf. I’m the co-author of “Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking.” We mix once, and bake many loaves from that large batch. Check out our method on our website: www.artisanbreadinfive.com
Our reviews at http://www.artisanbreadinfive.com/?page_id=30
And post questions anywhere in our website!
Jeff Hertzberg
www.artisanbreadinfive.com
Jeff, I looked all over your Web site and couldn’t actually spot your method anywhere… Everything links back to the book offer. Is there somewhere on your site where it shows/details your 5-minute method? I’d love to see it - TX. PJH