Daily Bread Made Easy!
Ranked #18,130 in Food & Cooking, #320,499 overall
Yes, you can make Daily Bread, fast and fresh, everyday!
Daily Bread. Fresh, home-baked bread. Every day. Sounds like a lot of work doesn't it? Its not. Believe me. Fresh baked bread every day does not have to be as time consuming as you think. Especially, when you eliminate the kneading from your daily bread preparation. Yep, that's right. No kneading. And my family is eating fresh baked bread everyday just like the loaf in the picture (yes that is a loaf of my fresh baked bread). It takes about five minutes to prepare this bread for baking when I get home. And the best part is I have total control over the ingredients in the bread. Its delicious. Its homemade artisan style bread and its affordable.
Most of the ingredients are present right in your cupboard or refrigerator. There are no confusing ingredients and the ingredient list is pretty short. Have you ever read the ingredient list on the back of a commercial loaf of bread? Even organic breads have a pretty long list of ingredients and the non-organic loaves, well, what they put in those breads is just frightening.
So you are probably wondering how I can manage to make fresh bread for my family everyday. I have made one of the greatest discoveries of this century, "Artisan Bread in Five Minutes a Day". I stumbled upon an article in a magazine featuring the book "Artisan Bread in Five Minutes a Day". After reading the article and trying the basic recipe I was hooked. The bread was delicious, as good as any artisan bread I had ever had. fell in love with both the concept and the ease this very basic recipe offered. I was hungry for more. More recipes, more variety and of course more control over offering my family delicious baked goods that I felt good about serving. I ordered the book immediately and have not regretted my purchase.
Most of the ingredients are present right in your cupboard or refrigerator. There are no confusing ingredients and the ingredient list is pretty short. Have you ever read the ingredient list on the back of a commercial loaf of bread? Even organic breads have a pretty long list of ingredients and the non-organic loaves, well, what they put in those breads is just frightening.
So you are probably wondering how I can manage to make fresh bread for my family everyday. I have made one of the greatest discoveries of this century, "Artisan Bread in Five Minutes a Day". I stumbled upon an article in a magazine featuring the book "Artisan Bread in Five Minutes a Day". After reading the article and trying the basic recipe I was hooked. The bread was delicious, as good as any artisan bread I had ever had. fell in love with both the concept and the ease this very basic recipe offered. I was hungry for more. More recipes, more variety and of course more control over offering my family delicious baked goods that I felt good about serving. I ordered the book immediately and have not regretted my purchase.
The Next best thing since sliced bread!
But wait, I am getting ahead of myself.
You are probably wondering how this works. What makes this bread book different than all the rest? And how can this bread possibly be worth eating if it takes you only five minutes a day?
Well, the secret lies with wet dough. Who would' a thunk it? One bread recipe prepares enough dough that you can make 3-5 loaves of bread over the next couple of weeks! NO, that was not a typo. You make one recipe and can store your dough in the fridge for a couple of weeks, but trust me, once you bake the first loaf, the rest of the dough won't stay there that long. The dough waits for you to come scoop it out and bake fresh bread any or every day. It's all up to you.
This book is a must try for anyone who wants to offer their family a variety of breads that taste wonderful and are not full of strange and unnecessary ingredients. And if you want to bake homemade cinnamon rolls (that are truly amazing) or perhaps fresh bagels or any number of delicious breads or homemade pastries this book will provide you with recipes that are wonderful and easy to manage for today's busy families, without cutting corners on nutrition.
Well, the secret lies with wet dough. Who would' a thunk it? One bread recipe prepares enough dough that you can make 3-5 loaves of bread over the next couple of weeks! NO, that was not a typo. You make one recipe and can store your dough in the fridge for a couple of weeks, but trust me, once you bake the first loaf, the rest of the dough won't stay there that long. The dough waits for you to come scoop it out and bake fresh bread any or every day. It's all up to you.
This book is a must try for anyone who wants to offer their family a variety of breads that taste wonderful and are not full of strange and unnecessary ingredients. And if you want to bake homemade cinnamon rolls (that are truly amazing) or perhaps fresh bagels or any number of delicious breads or homemade pastries this book will provide you with recipes that are wonderful and easy to manage for today's busy families, without cutting corners on nutrition.
Video demonstration
Check out this video, which is offered by the authors themselves demonstrating their technique.
My very First Pan Loaf
Here, you see my very first loaf baked in a pan. The pan used here was a pebble-ware pan. It worked quite well and tasted excellent. Over time, however, the results were inconsistent and unreliable using this pan. The pan tends to be quite temperamental when using the wet dough, requiring more oil than normal and not always sliding out without ripping the loaf. Prettier, but torn still
Another loaf made with the pebble ware pan. A much fuller loaf, but if you look closely you can see the loaf is damaged from removing from pan, despite my over oiling. In fact, I had to shove the loaf back together, as a fair portion of the backside remained adhered to the pan. It's very discouraging to smell that yummy goodness baking, wait for it to cool and begin to coax it out of the pan, just to have the pan grab some for itself! Especially when that warm loaf of daily bread was gorgeous. Pick the Right Pan for your Daily Bread
It really makes all the difference in the world.
I have also tested a few different loaf pans. I have a pebble ware loaf pan, which worked well at first, but was pretty impossible to oil properly; therefore resulting in loaves that often tore. The loaf made in the glass loaf pan just didn't look the same, all though it tasted the same.
I tried to go economical purchasing a very affordable $1.99 loaf pan from IKEA (a store which I completely adore), but that was probably the loaf that stuck to the pan worst of all. My favorite was by far and away the Martha Stewart non-stick loaf pan. It is a really good size, much closer to a commercial size loaf than the others I tried. And oiling the pan is called for the loaf literally slid right out. Do note that since the pan is somewhat larger than others, it will take more dough and you may need to modify your bake time a bit.
So that's how I do it. I use a terrific recipe, from a terrific bread book, simple ingredients and a few not so hard to use or find kitchen gadgets to make enormously tasty loaves of bread. Enjoy!
I tried to go economical purchasing a very affordable $1.99 loaf pan from IKEA (a store which I completely adore), but that was probably the loaf that stuck to the pan worst of all. My favorite was by far and away the Martha Stewart non-stick loaf pan. It is a really good size, much closer to a commercial size loaf than the others I tried. And oiling the pan is called for the loaf literally slid right out. Do note that since the pan is somewhat larger than others, it will take more dough and you may need to modify your bake time a bit.
So that's how I do it. I use a terrific recipe, from a terrific bread book, simple ingredients and a few not so hard to use or find kitchen gadgets to make enormously tasty loaves of bread. Enjoy!
Twitter/Facebook Links
- Follow the Authors on Twitter
- From time to time the authors post new recipes on their twitter page.
- Join the Facebook Group
- Hear from others who have used the recipe and are loving it!
Pizza Peels
They're not just for pizza anymore!
Who knew? OK, not being an Italian brick oven pizza maker, lets just say, I did not own one. If I am being completely honest, I didn't know what it was by name. Thank God for Google. If the recipe had referred to it as the flat, (usually)wooden, long-handled thingy you slide that cheesy topped crusty goodness in and out of an oven with, I would have known exactly what they meant.Through my tasty trials, I have discovered that a peel, while not required, does simplify the process to baking the artisan bread. My first artisan loaf came out kinda sad looking when I did not have one to use. See I even took a picture of it. Despite its sad look, it was wonderful.
If you don't already have a baking stone, you'll need one for the artisan loaves. As they are essential.
My Artisan Loaves
Works in Progress
Here are some photos of my results of breads made from the Artisan Bread in Five Minutes a Day book. Some were successful(in appearance) and some not......but they were all eaten and enjoyed regardless of how my ability to shape them was really poor in the beginning.
Some Long-handled flat wooden thingys
Share your favorite bread
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debnet
Mar 6, 2011 @ 3:12 am | delete
- I have a Panasonic breadmaking machine and the favourite loaf I've made is a garlic and rosemary flat bread... yummy!
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simplegirl
Mar 6, 2011 @ 7:50 am | delete
- very yummy. If you want to try a variation on that flavor add in about 1/2-3/4 cup of boiled red potatoes, that have been fork mashed and are really chunky(even a little butter on top is fine). Its pretty tasty as well. Thanks for stopping by. :)
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JewelRiver Mar 23, 2010 @ 12:14 am | delete
- I love bread! 5 stars! I could eat bread all day
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simplegirl
Mar 24, 2010 @ 10:51 am | delete
- Me too, Me too!
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- I love bread! 5 stars! I could eat bread all day
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