Sometimes, I form and bake all three loaves at the same time, serving one right away and wrapping two in foil and freezing them in large Ziploc bags. I usually form one loaf right away and save the rest of the dough in the refrigerator for later. I’d recommend using the dough within 1-3 days as the longer it stays in the fridge, the yeastier it tastes. At this point, you can put the lid back on and stick the container in the fridge to use later. It will be flat on top and filled with air bubbles. Place the lid on the container and leave it in a warm place for about two hours to rise.Īre you still with me? I told you this was easy!Īt the end of the rise time, your dough will magically fill the container. It will be a wet, shaggy mess, and that is perfect. You don’t need to knead the dough or do anything fancy. Using a wooden spoon or this amazing Danish Dough Hook, mix the ingredients until the flour is well incorporated. If your container’s lid fits more snugly, you might need to add a small hole. I’ve never done this and still get great results so there must be enough gaps around the lid to keep the yeast happy. The official recipe directs you to punch a small hole in your container lid (Amazon) to allow the gases from the yeast to escape. I use a 22-cup lidded Rubbermaid container for my dough. Visual learner? Check out the video and directions below:įirst, dump all 4 ingredients into a large container. all-purpose flour (or a combo of white & whole wheat) Recipe from Artisan Bread in Five Minutes a Day (Amazon) Ingredientsġ 1/2 T. I promise, this is easy! What do you have to lose? Five minutes and seventy cents? Follow along, and you will soon be cranking out hot loaves of bread from your own oven. I have broken the steps into bite-sized pieces. Oh, and the smell of fresh baking bread filling your home combined with the satisfaction of knowing you baked it yourself? Priceless. You won’t be able to beat that price anywhere. I whipped out my calculator and figured that I am making 3 medium-sized loaves of high-quality bread for less than 70 cents. The rest of the “work” is just letting the loaf rise on the counter and bake in the oven. The “five minutes a day” refers to the time it takes to shape the refrigerated dough into a loaf and turn on the oven. You store the dough in the fridge in a big container. Here’s the basic idea: You use four ingredients: yeast, salt, water, and flour. Just think, this could be the year you finally conquer baking a loaf of yeast bread from scratch! If baking with yeast makes you nervous, this method is a great place to start. If you have baked bread using these steps, you know how brilliant and simple it is. I flipped through it, tried the master recipe, and was hooked. After hearing about it everywhere I turned though, I finally borrowed a copy of the book. So when Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Amazon) came along back in 2007, I didn’t pay much attention. 30 Days to… 5 Keys for… 7 Steps to… I’ve never been interested in gimmicky fads.

Artisan bread recipes for brick oven