I've been an avid baker since I moved to Boston for college. It became my offering to new friends, roommates, and to myself during particularly stressful times. And in the Boston winters, it was another way to heat up a cold apartment. It wasn't until this past year or so that I started experimenting with yeasts and breads. I'd hardly say I'm a pro, but seeing "yeast" or "knead" in a recipe doesn't scare me away anymore.
Having this week off meant I could make those "let rise for an hour" recipes in my Pinterest without having to plan my weekend around it. So on Monday, I made this pizza bread.
Dry active yeast in some warm water...
turns into this little science experiment. It smells like warm dough already, and you're only on the first step.
The toppings overpower the dough until you let it rise. Then they only sort of overpower it.
All I can say is wow. I used more than the recommended 1 1/2-2 cups of toppings, but this turned out exactly how I expected it to. I used mushrooms, bell peppers, leftover salami, and sauteed onions and garlic. Dip this baby into a little marinara and call it a night.
Have you ever experimented with yeast in your baking?