Wednesday, March 2, 2011

Yummy Bread in 5 minutes

When I used to process holds at the Lenox Library, I came across a bread book that I just had to put on hold for myself. It came nearly a month later (VERY popular book) and I read a lot of it but didn't get a chance to make any of the recipes at the time. I just got a container large enough to hold the dough and we have made three loaves so far.

The book I am talking about is Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I used a recipe from their second book, Healthy Bread in Five Minutes a Day, that I found on their website. It is so easy!

You mix flour, salt, yeast and water together in a 6 liter container and let it rise for 2 hours. After that, put it in the fridge with the cover loosely fitted and store for up to 2 weeks. Any time you want some bread, just take a little of the dough out, let it rise for 90 minutes and put it in the oven. Of course, you will need a few more details that you can find here (unbleached white flower recipe) and here (wheat flower recipe). I used the wheat flower recipe. The pictures below are after refrigeration.

I let it sit out for 90 minutes, put the toppings on it and made slices.
I used Rosemarie, Garlic and Parmesan.


I just put the whole thing in the preheated frying pan with the parchment paper.
Put it in the oven at 450 degrees.


Take it out after 30 minutes.

Remove from pan and let cool a little.
Mine aren't as pretty as others. I didn't use the vital wheat gluten and only used whole wheat flower instead of a mixture of wheat and white. I suspect that has a lot to do with why mine didn't rise as well, but we still loved it. There's nothing like the smell of fresh baked bread! And this is easy! I hope to make more kinds, including bagels thanks to my friend Kim's suggestions.

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