Tuesday, February 24, 2009

Artisan Bread in 5 Minutes

Made this loaf of fresh bread last night. It really is the first bread I've made that didn't involve a bread machine (which I highly recommend if you don't have one-- they are so simple to use and fabulous!). It was delicious. I used the recipe from the book Artisan Bread in 5 Minutes. I think the 5 minutes part is how long the bread lasts before it gets eaten. Seriously. It was gone that fast-- Alex, Ron AND Talia chowed it down.

The whole concept of the book is that the authors have figured out a recipe and method for making a large batch of dough (enough for four 1-pound loaves) and storing it in the fridge for up to 2 weeks. When you need some fresh bread you cut off a chunk of dough, do a little magic (cloak it, let it rise for 40 minutes and then bake it for 30 minutes) and you have fresh bread. A one pound loaf is pretty small but I think that's the whole point of the book. It's only supposed to last one meal. Tomorrow I can bake another batch. It's that simple. I'm really excited to try out a more rustic loaf and a rye loaf and some other shapes. This was a boule but I might shape the next loaf as two small baguettes. The possibilities seem endless. Once again I'm rethinking this notion I have of myself as a cook- not a baker. So I don't like desserts. So what. Bread is the ultimate in baking.
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Nancy said...

This book has been sitting on my counter for a couple of weeks now. I must read it...I love bread...it's the ultimate comfort food..

Holly said...

I just saw this book at the library, I'll have to check it out. My last bread baking attempt was a disaster but this sounds like something I could do, at least until I get a bread machine. The book will explain what cloaking is right? And be glad you aren't a dessert person. Desserts are bad, bad things. Take it from me:)