Photo updated June 2012
Last week I mentioned that if I could only eat one food, it would be cheese. Well, my second choice would be bread – and really, if I could just eat cheese and bread, then I’d be a very happy girl!! The biggest problem with being a bread lover – besides the fact that I’d be very overweight if I ate as much of it as I’d like to – is that it usually takes a lot of time to make. Now that I’m a stay at home mom, I thought I’d have all the time in the world to bake and make bread, but most days, that is simply not the case.
Now, this bread isn’t a “quick” bread, but it takes very little hands on time and is a cinch to make. And I love that it is very versatile – you can change up the herb mix to whatever you are feeling that day. In my bread, I used some herbs de provence and sprinkled the top with coarse sea salt and it was a lovely combination. This one will be a regular in our house!
- 1½ cups (12 ounces) warm water
- 3 tablespoons (1¼ ounces) olive oil (plus additional for drizzling)
- 1¼ teaspoons salt
- 3½ cups (14 ¾ ounces) all-purpose flour
- 1 tablespoon instant yeast
- ½ teaspoon garlic salt
- 3 teaspoons dried herbs
- dried herbs for sprinkling
- Lightly grease a 9? x 13? pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
- Combine all of the ingredients, except the dried herbs for sprinkling, and beat with an electric mixer for 60 seconds.
- 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.
- 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.
- 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.
- From My Kitchen Cafe who adapted it from King Arthur Flour