I try to always use what I purchase for our long-term pantry at least once – so I’ll know wether or not it is worth buying more of. Because what good is it to have a pantry full of food you hope to never have to eat? (See here for a recent review on our sister site about an emergency food kit I would not buy again. So, yes, trying out food is important!)
Awhile back the Thrive Life Country White Dough Mix was on a sale, so I bought a can to try out. It sat on my shelf for awhile, but I decided to try it out with the cooling weather. Fall coming really has me baking bread.
It’s daily price isn’t low, but if it’s on sale it drops it quite a bit. That was enough to lure me in to try it. Each can is 1 loaf of bread. So, no, it’s not what I would classify as affordable, even on sale. But it does have some good points, that could make it having on hand.
It is pre-measured. You only need water and yeast to get going. It could even be used in a bread machine as well. The directions call for using a stand mixer with a dough hook (which I did use) and to knead for 5 minutes. Of course one could do hand kneading, with no issues.
I took the perfectly mixed dough (no need to add more water or more flour with it), put it in a lightly oiled mixing bowl, flip it, and cover with plastic wrap.
My house was a chilly 63°, Fall is very much coming, so I used a heating pad under the dough to help the first rise, which it really needed.
I gave the dough an hour to double.
At this point I could have made it into a boring loaf of bread, instead I opted to make Herbed Focaccia Bread. I knew the boys would really like that more. And it was well worth it. The bread turned out fluffy, light and indulgent.
Well worth making.
So yes, not a cheap thing to stock, but it was worth it since it turned out so tasty.
Herbed Focaccia Bread
- 1 can Country White Bread dough mix
- 1 cup + 2 Tbsp warm water
- 2¼ tsp activated yeast (1 packet)
Ingredients For Focaccia:
- 2 Tbsp olive or avocado oil
- 2 Tbsp melted unsalted butter
- 1 head of garlic, minced
- 1 tsp dried parsley
- 1 tsp dried basil
- ½ cup parmesan cheese
- ½ cup shredded mozzarella
Place yeast in a stand mixer bowl with the dough hook on. Add in the water and the bread mix. Mix in slowly on low, then let knead for 5 minutes. The dough should be a ball that is satin smooth and not sticky.
Lightly oil a mixing bowl, add in the dough, flip over to coat. Cover with plastic wrap, let sit for an hour, or until doubled.
Due to cold temperatures in our house, I used a heating pad on low under it.
Add the 2 Tablespoons oil to a 9×13″ glass baking pan, and spread it across and up the sides.
Take out the dough, add to the pan and work to stretch it out, to fit.
Make gentle dimples in the dough, with your finger tips.
Pour the melted butter over the dough.
Sprinkle on the garlic and herbs.
Add the parmesan and then the mozzarella cheese evenly.
Cover with plastic wrap, let rise for 45 minutes, or so.
Preheat your oven to 400° in the last 15 minutes time.
Take off the plastic wrap and bake for 20 to 25 minutes. The bread should be golden on the sides, and the cheese all golden.
Let cool on a wire rack, slice and enjoy. Leftovers should be covered once cooled to stay fresh.
Out of the oven.
Not dense at all, so fluffy.
FTC Disclaimer: This post contains affiliate links to products we used in it.