Artisan Bread in Five Minutes a Day

It's really not difficult to make bread with Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.

This is how the whole deal works. First you mix up a big batch of bread dough, using only 4 ingredients, right in the container you're going to store it in. You can use a food processor or a mixer if you want, but a big old wooden spoon works just as well.

Then you let it rise for a couple of hours before refrigerating it. In fact, you can even skip this step if you want to -- if you mix up and slam it straight into the refrigerator, the lukewarm water you used will see to it that it''s ready for you to use in the morning (if you whipped it up the previous night), or when you get home from work (if you made it in the morning.)

Now, whenever you want fresh-baked artisan bread, all you have to do is chop off a chunk of dough, form it into a ball, let it rise for 20 minutes, and then throw it into the oven for half an hour or so. It's that easy!

The "five minutes a day" part comes in because that's how long you're actually working with the dough when you bake it. It doesn't include the rising or baking time. I mean, you're not going to be standing there watching it, are you?

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There are lots of recipes for bread you can make withArtisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.

From the basic recipe alone you can make:

• Boule (Artisan Free-Form Bread)
  
• Baguette
  
• Batard (a short, wide baguette)
  
• Ciabatta
  
• Couronne (ring or crown-shaped bread)
  
• Pain d' Epi (wheat stalk bread)
  
• Crusty White Sandwich Loaf
  

But that's not all!



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There are also recipes for

Peasant Loaves
European Peasant Bread, Olive Bread, Tapenade Bread, Bruschetta, Deli-Style Rye, Caraway Swirl Rye, Onion Rye, Scandinavian Limpa, Pumpernickel Bread, Pumpernickel Date and Walnut Bread, Bran-Enriched White Bread, Light Whole Wheat Bread, 100% Whole Wheat Sandwich Bread, Italian Semolina Bread, Portuguese Corn Bread, Yeasted Thanksgiving Corn Bread with Cranberries, English Granary-Style Bread, Oatmeal Bread, Raisin-Walnut Oatmeal Bread, Oatmeal Pumpkin Bread, Oatmeal Pumpkin Seed Bread, Oat Flour Bread, Vermont Cheddar Bread, Caramelized Onion and Herb Dinner Rolls, Spinach Feta Bread, Sun-Dried Tomato and Parmesan Bread, Roasted Garlic Potato Bread, Bagels, Bialys, and Soft Pretzels

Flat Breads and Pizzas:
Neapolitan Pizza with Eggplant and Anchovy, Rustic Wild Mushroom and Potato Pizza Provencal, Spinach and Cheese Calzone, Philadelphia Stromboli with Sausage, Prosciutto and Olive Oil Flatbread, Pissaladiere, Focaccia with Onion and Rosemary, Olive Fougasse, Fougasse Stuffed with Roasted Red Pepper, Sweet Provencal Flatbread with Anise Seeds, Pine Nut Studded Polenta Flatbread, Za'atar Flatbread, Pita Bread, Lavash, Moroccan Anise and Barley Flatbread

Enriched Breads:
Challah, Onion Pletzel, Sticky Pecan Caramel Rolls, Brioche, Almond Brioche "Bostock", Brioche Filled with Chocolate Ganache, Beignets, Chocolate or Jam-Filled Beignets, Panettone, Buttermilk bread, Chocolate Bread, Swiss Muesli Breakfast Bread, Sunflower Seed Breakfast Loaf, Chocolate Prune Bread, Chocolate Raisin Babka, Apple Pear Coffee Cake, Sunny-Side-Up Apricot Pastry, Blueberry Lemon Curd Ring, Braided Raspberry Almond Cream Pastry, Cinnamon Twists and Turns, Chocolate Cherry Bread Pudding.