Comments on: Yeast bread in a hurry: it doesn’t HAVE to take forever. Honest.

By: Jenn B

Jenn B — Mon, 08 Dec 2008 16:22:27 +0000

I have been recommending this recipe to every one! I made it for the 1st time on Thanksgiving with cheddar and rosemary. Every one thought it was store bought (which really was a compliment)!!
I took a leap of faith making a recipe for the 1st time on a major eating holiday with only a few hours until dinner and was not disappointed. Thank You!

We aim to please, Jenn - thanks for sharing your success story! PJH

By: summar ann

summar ann — Thu, 25 Sep 2008 21:55:34 +0000

i made this bread today for the recipe exchange at my library. i topped mine with fresh rosemary from my garden & portugese salt cream. it was a huge hit. my husband ate most of the half loaf i left at home!

Yeah, it’s pretty irresistible, huh? BTW, what’s Portuguese salt cream? PJH

By: Alexa

Alexa — Mon, 25 Aug 2008 03:01:49 +0000

I know that everyone loves this Blitz bread for its speed, but I am one who normally has to do an overnight rise for anything becuase I make at night, go to bed and need it to be ready to go when I get home from work in the evening.

Any reason why I can’t just put it in the pan in the fridge overnight and pull out to come to room temp while I make dinner and then bake?

So, 24 hours in the fridge? I’d cut the yeast back. Give it a try, tell us what happens - Thanks! - PJH

By: Connie

Connie — Thu, 21 Aug 2008 23:19:19 +0000

I tried this bread with 5 oz home-ground white wheat flour and hubby RAVED about it! Kids loved it too. 1 think I was confused about - te olive oil called for in the recipe - is that for the bottom of the pan only, or to be mixed in the batter? I added to the batter anyway, but perhaps I misunderstood.

Also, the link is still broken. I accessed the recipe from the Recipes page of the KAF website.

BUNNY, you can buy white wheat berries at Wheat Montana (I get it from a local co-op) or Bread Beckers or even your local Whole Foods in bulk.

Thanks for the recipe. I LOVE this blog!!!

Thanks, Connie. Sorry about that link… you know how it is: “Technology is our friend.” There’s olive oil (2 tablespoons) in the dough, and then you also drizzle oil in the bottom of the pan. That’s optional, but I love the flavor it gives the bread. Have fun experimenting - it’s awesome with some cheese crumbled into the dough. - PJH

By: Dina

Dina — Thu, 21 Aug 2008 20:02:32 +0000

So, I’ve had this page bookmarked for ages now, waiting patiently for the day when I decided I couldn’t live one more second without a KitchenAid. I finally took the plunge, and my KitchenAid is here! So I rush to this site, click the link to get to the bread recipe, and…*gasp!* the site’s down!

All of my dreams are dashed. Can someone please email me the recipe? I’ve been waiting for weeks to try it out and most of the steps are posted here, but not the ingredient list!

I will love forever the first person (and shucks, any second or third person, too) who sends me the recipe!

dina.greenberg@gmail.com

Whooooops, sorry - I’ve emailed you the recipe. Broken link - we’ll let our IT people know. THANKS for letting me know - PJH

By: Jeff Hertzberg

Jeff Hertzberg — Tue, 05 Aug 2008 00:51:41 +0000

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

By: Sara

Sara — Mon, 28 Jul 2008 18:19:49 +0000

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

By: Cyndi

Cyndi — Sun, 27 Jul 2008 12:05:55 +0000

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

By: Mike cunnings

Mike cunnings — Mon, 21 Jul 2008 20:46:36 +0000

Ooops! Looked like I double posted. Thanks for the reply. I’ll give it a try. Cheers.

By: Mike cunnings

Mike cunnings — Mon, 21 Jul 2008 19:00:01 +0000

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