I mentioned before that I got some fun cookbooks for Christmas. Tonight I broke out Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
. For whatever reason, store-bought bread irritates me more than perhaps any other processed food. Not that we don't eat plenty of it, we certainly do. But you can see why this book intrigues me. Homemade bread? In 5 minutes? Lay it on me.
The basic idea behind this book is that you make a big batch of dough, 3 or 4 loaves worth, at once. Then just tear off what you need each day, give it a quick shape and rise, and bake. Obviously, the total time is more than 5 minutes with rising and baking. But hands-on time is supposedly only 5 minutes.
I mixed up the "peasant loaf" dough tonight. After mixing (just mixing! no kneading!) it sits at room temp for a couple of hours, and then you just throw it in the refrigerator. So I mixed it up after supper, and will refrigerate it on my way to bed tonight.
Stay tuned...tomorrow I'll bake my first loaf, along with a pork soup that I'll share the recipe for. Yum!
3 years ago:
Drooling
1 year ago:
Marked
On the farm 01.06.08
posted by sugarcreekfarm at Tuesday, January 06, 2009
7 Comments:
Oh my god...bread that easily...yes post the results! I just found a recipe in one of my cookbooks from the 70's for a whole wheat bread without yeast, so I can't wait to see what yours is like...I'm gonna post the recipe I found on my blog. Can't wait!
I think I NEED that book - I love homemade bread but some of the really good recipes are so time consuming! I do want to hear results!
Kris
PS - the only way we are getting eggs is a light on a timer - but it works for me this year.
I found the 5 minute bread recipe in the latest issue of Mother Earth News and have been making bread this way for the past couple of weeks...it's good and so easy!
Oh how exciting I got that book too. I haven't done anything yet. Since my surgery, bread is difficult for me. I can't wait for you posts. You go first then I'll follow. ;0)
A couple of hints: check the book's website for a couple of amendments and corrections (like 1- 1.5 hours of rise is better than 45 minutes before baking.).
We've also been slowly approaching "whole wheat" for this recipe. We're up to 1/2 and 1/2 with white flour, and have found that whole wheat flour is definitely possible, if you add a bit more water!
I make this bread at least twice a week, and use the basic dough for pizza and cinnamon rolls, too. I can't imagine going back to store-bought bread at this point!
http://www.dinkswithkids.com/2008/11/made-with-love.html
Talk about leaving us hangin....cmon already....lets see the next step! :)
My sister bought me the Artisan Bread book for my birthday and there has been no looking back. I had attempted to bake bread prior to this and only produced bricks!
I second the DINKS going to the website (http://www.artisanbreadinfive.com) as they also have more recipes and lots of advice. Have fun.
Post a Comment
<< Home