Artisan Bread In Five Minutes by Jeff Hertzberg, M.D. and Zoe Francois
Most of you know how crazy I am about great bread and making bread. I love a chewy crisp crust, a slight sourdough taste. I also love biscuits, soft and tender. Popovers, cheesy and hot. Baguettes are my constant quest.
So it was with delight that I spotted the title of this book as it promised a new way of enjoying making bread. The authors found a way to separate the work of making bread so that when you are ready to bake your loaf it only takes five minutes prep time before popping it in the oven. Brilliant.
"First, mix the ingredients from our recipe into a container all at once, and then let them sit for two hours. Now you are ready to shape and bake the bread, or you can refrigerate the dough and use it over the next couple of weeks. Yes, weeks! When you want fresh-baked crusty bread, take a piece of the dough from the container and shape it into a loaf."
I love these guys. Their "secret" and the special recipe for it will liberate home bakers everywhere and have them firing up their home ovens for their daily bread. Especially in testing economic times, making bread at home is an economical and totally satifying way of coping with keeping good nutritious food on the table.
After you make their master recipe, you are ready to create all sorts of loaves, pizzas, big soft pretzels, ciabatta, pannetone, and breakfast breads. I made the Roasted Red Pepper Fougasse and it was perfect.
If you love bread, go get this book. It is a must-have for a happy kitchen and it makes a wonderful gift for your foodie friends. I have mine marked up so that I have fresh loaves for the next couple of months. How happy am I?!
Artisan Bread In Five Minutes , St. Martin's Press, 2011.