I made this Blitz Bread for the first time on the spur of the moment yesterday, for something to accompany the pot of split pea soup that was simmering on the stove. I was so surprised at how terrific this bread tasted, seeing it was so quick to prepare and didn't require a starter that needed to sit overnight. It was so very easy to prepare, too. The whole family loved this bread; there were no leftovers! (So sad) Next week's soup is going to be vegetable beef, and the family already is begging for the Blitz Bread to go with it. I had approximately 1/2 cup of sharp cheddar in the fridge that I had cubed into tiny pieces a few days before, and which wasn't sealed well, and the cheese had started to dry out just a tad. I mixed that into the dough at the end of mixing, and it worked great. (I abhor wasting food) To substitute the "pizza dough flavoring" (I didn't have any left) I mixed up some buttermilk powder, low-fat milk powder, garlic powder, finely grated Parmesan cheese, and some 'rubbed to a powder' dried Italian seasoning herbs. (probably about 2 Tablespoons of the milk powders and Parmesan cheese, and about 1/2 teaspoon of the garlic powder and about 1 Tablespoon of the powdered Italian herbs) After measuring the 4 teaspoons of my mixture out into this Blitz Bread recipe, I froze the rest in an airtight container to use in other recipes. Coleen, that all sounds... wonderful! Including the split pea soup, one of my favorites. Good thinking on the pizza dough flavor substitute, too - PJH

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