Five Minute Artisan Bread
Nothing smells or tastes better than homemade bread fresh from the oven. While I never considered myself much of a baker, a couple of times a year, I’d make bread for my family. Now that it’s just my husband and me, it seems like a lot of work and excess bread just for the two us. So, I was thrilled to learn about the five minute artisan bread.
I first heard about five minute artisan bread listening to an interview with authors Jeff Hertzberg and Zoe Francois who wrote the book Artisan Bread in Five Minutes a Day. There are two things I like about their basic recipe. First, it doesn’t require any kneading. You throw all of the ingredients in a large bowl, and then place it in the sun for a couple of hours. That’s it.
Once the bread has risen, it’s recommended it be placed in the refrigerator over night. When you want a loaf of bread, you take what you want, shape it into a loaf or ball, let it rise while the oven is warming, cook it for 30 minutes and it’s ready. You can leave the dough in the fridge for up to two weeks, and use it as desired.
The basic recipe consists of flour, water, yeast and salt, which I like and have used numerous times. I purchased the book which gives suggestions for different variations. I love the bread made with olive oil and whole wheat. The book includes peasant loves, flatbreads and pizzas, as well as enriched breads and pastries.
The wonderful thing about the book is all of the breads follow the basic process. There is never any kneading, you can store dough in the refrigerator and use it as you want it. Five minute artisan bread is easy, flavorful and perfect for a couple, an individual or a party.