Artisan Bread in 5 Minutes a Day
May 28, 2009 | Print | E-mail | Filed under bread
Several posts ago, I mentioned that I bought one of my favorite books as a gift for my friend Becky for her birthday. I also mentioned that I would be posting about it later. Well, this is that post. And this is that book – Artisan Bread in 5 Minutes a Day!
I really can’t say enough about it. With a few weeks to go before Christmas last year, I decided I wanted to add some bakeware to my Christmas list. I wanted to try my hand at baking bread, but I really had no idea what to do or even what to get. I did some research on bread making, and this book was pretty much at the top of the list. So I added it, and a baking stone, to my Christmas list – and boy, am I ever glad I did! This book really has revolutionized baking in my home. Now, I bake bread all the time – full-flavored, soft on the inside and crusty on the outside, delicious artisan bread. I rarely buy bread at the store anymore, and there’s no end to the variations of loaves to be made. I always have a batch of dough in my fridge ready to go – and it really is easy! If you’re interested, check out the authors at their website. They’re coming out with a new book in October, and I can hardly wait!
Okay, I will end the shameless plug now (and no, they didn’t pay me to say all that). I’ll end this post with one of my favorite breads to make using the master recipe from their website: pepperoni bread!
- 3 cups lukewarm water
- 1 1/2 Tbsp granulated yeast
- 1 1/2 Tbsp kosher salt
- 6 1/2 cups unbleached all-purpose flour
Preheat the oven to 450 degrees with your baking stone and a broiler pan inside. Mix the yeast and salt in with the water.
Add in the flour.
Mix it all together.
The dough after rising for about two hours:
The dough rolled out, and ready for the filling to be added!
A sprinkling of mozzarella cheese…
…and pepperoni, of course!
Rolled up, dusted, and ready to go in the oven.
Slide the dough onto the baking stone, and pour one cup of water into the broiler pan. Bake for 30-40 minutes. Here it is finished baking and cooling on a rack:
A slice fresh from the oven!
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May 28th, 2009 at 11:23 am
Dear God that looks good.
May 28th, 2009 at 11:42 am
No, we didn’t pay you, but we do thank you! So glad the recipes are working for you. Come visit the website anytime with bread questions; http://www.artisanbreadinfive.com
Jeff Hertzberg (Co-author)
May 28th, 2009 at 12:30 pm
Tim – it is! You should try it.
Jeff – thank you!! I certainly will.
May 28th, 2009 at 1:16 pm
Ok…I’m going to be on the lookout for that book, now! Thanks!
May 28th, 2009 at 5:36 pm
Hey Tracy,
Your recipes are amazing!! I love looking at your site and getting ideas of foods to make!
May 28th, 2009 at 10:29 pm
Bridget – excellent; I know you won’t be disappointed!
Katie – thank you! I’m glad you’re enjoying it.
November 30th, 2009 at 11:53 am
I just bought this book for a friend! Maybe I should buy one for me too
September 3rd, 2010 at 11:52 am
From the beginning of this recipe until the part where you roll is out, will that make the bread bowls for your broccoli and cheddar soup? BTW I’m in LOVE with this site!
September 3rd, 2010 at 12:23 pm
Jackie – Yes, I used the same dough to make my broccoli cheddar soup bowls.