I read about this book '
Artisan Bread in 5 Minutes a Day' on several blogs and was intrigued enough to order it. There is nothing like homemade bread and I have tried different recipes over the years. I made a batch of the 'Master Recipe' yesterday. To be honest, I had my doubts when I made up the batch of dough, as it just seemed too easy! There is no kneading involved - simply a quick stirring of the ingredients which creates a very moist dough. You make a batch of dough, refrigerate it (the dough will keep for 7-14 days depending on the recipe), and pull off a piece of the dough each time you want to make a loaf of bread.This morning, I baked 2 'boule's and 2 'baguette's'.
As you can see in the photo, I am missing a 'baguette'. My husband, my son and myself had to 'try it' and be sure that it was ok - it was more than ok - it was downright delicious!!! It had a nice crunchy crust on the outside and the inside was moist and full of flavor.
As quickly as I could, I stirred up another batch of dough. This time a different recipe from the book - for 'Vermont Cheddar Bread'. I have a feeling that I am going to get a lot of use out of this cookbook.
As you can see in the photo, I am missing a 'baguette'. My husband, my son and myself had to 'try it' and be sure that it was ok - it was more than ok - it was downright delicious!!! It had a nice crunchy crust on the outside and the inside was moist and full of flavor.
As quickly as I could, I stirred up another batch of dough. This time a different recipe from the book - for 'Vermont Cheddar Bread'. I have a feeling that I am going to get a lot of use out of this cookbook.
I too bought the book. Only today I made up my first batch of dough and it is in the fridge. I don't have all the stuff the book calls for like a pizza peel, baking stone etc, but figure it'll work anyway. Keep us posted to new recipes you try and if they are any good. Tips too...
ReplyDeletei just ordered that book yesterday - glad to hear it lives up to its advertising.
ReplyDeleteShelley - I would highly recommend a pizza peel and baking stone. I have two sets and they get plenty of use - cookies, breads, pizza, etc...,. The stone really makes a huge difference. As you can see in the second photo, I don't have a true dough rising bucket (a lidded container that is not airtight). I just don't shut the lid completely and it seems to work fine.
ReplyDeleteI have seen those recipes in two magazine and kept them but have not tried them but now I think I will.
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