Soft, creamy to the crumb white sandwich bread baked from home.  It doesn't get any better than this!  From one of my favorite cookbooks, Artisan Bread in Five Minutes a Day, the original recipe is found on page 76 entitled 100% Whole Wheat Sandwich Bread.  However, the day I made this loaf, I only had all-purpose flour on hand.  I didn't let that stop me from making a batch of dough.  My kids really chowed down on it.  This bread made perfect sandwich bread; it was easy to slice. And we lurved eating it as breakfast toast with home canned red plum jam.  I didn't make the plum jam, my neighbor did.

For your own wonderful copy of Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois, just click on the book title and you'll be directed to Amazon.  I get about a dollar for every book I sell, and every dollar counts these days. Right?

HERE'S ALL IT TAKES

• 1 1/2 cups lukewarm water
• 1 1/2 cups lukewarm milk
• 1 1/2 tablespoons granulated yeast (2 packets)
• 1 tablespoon plus 1 teaspoon salt
• 1/2 cup honey (I love RoundRock Honey)
• 5 tablespoons neutral-flavored oil, plus more for greasing the pan
• 6 2/3 cups all purpose flour or whole wheat flour

1. Mixing and storing the dough: Mix the yeast, salt, honey, and oil with the milk and water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a strong handled spoon.
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top); approximately 2 to 3 hours.
4. The dough can be used immediately after the initial rise, though it is MUCH easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 5 days.
5. On baking day, lightly grease a 9x4x3-inch nonstick loaf pan.  Using wet hands, scoop out a
   1 1/2 pound (cantaloupe-size) handful of dough.  This dough is pretty sticky and often it's easiest to handle it with wet hands.  Keeping your hands wet, quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the vall a quarter-turn as you go.
6. Drop the loaf into the prepared pan.  You want to fill the pan slightly more than half-full.
7. Allow the dough to rest for 1 hour and 40 minutes.  Flour the top of the loaf and slash, using the tip of a serrated bread knife.
8. Preheat the oven to 350ºF, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
9. Place the loaf on a rack near the center of the oven.  Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.  Bake for 50 to 60 minutes, or until deeply browned and firm.
10. Allow to cool completely before slicing in order to cut reasonable sandwich slices.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

ANOTHER wonderful recipe from Artisan Bread in Five Minutes a Day !  I tell ya, this is the BEST cookbook I've ever owned.

Chocolate Bread is not a sweet bread at all.  If you love dark chocolate, then you will appreciate Chocolate Bread.  I enjoyed it with butter, smeared with peanut butter, smeared with Nutella and smeared with both.  With the Nutella on top, I thought I was eating a frosted brownie.  But I'll be completely honest with you, I didn't love it as much as I love the Fresh N Fruity Oatmeal Bread.

It's still a recipe worth writing about and if you're in the mood for something new, then I recommend it.

From Artisan Bread in Five Minutes a Day, Chocolate Bread

Makes two 1 1/2 -pound loaves.  The recipe is easily doubled or halved.

• 4 ounces premium bittersweet chocolate
• 1/2 cup unsalted butter
• 1 3/4 cups lukewarm water
• 1 1/2 tablespoons granulated yeast (or 2 packets)
• 1 1/2 tablespoons salt
• 4 large eggs, lightly beaten
• 2/3 cup honey
• 5 1/2 cups unbleached all-purpose flour
• 1 cup premium unsweetened cocoa powder
• 5 ounces finely chopped bittersweet chocolate
• butter or neutral-tasting oil for greasing the cookie sheet

Making the ganache:  Melt the 4-ounces of chocolate and athe butter in a double-bouler or microwave until chocolate is melted.  Blend together and set aside.

Mix the yeast, salt, eggs, and honey with the water in a 5-quart bowl, or a lidded food container.

Mix in the flour, cocoa powder, ganache, and the 5 ounces of chocolate without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook).  If you're not using a machine, you may need to use wet hands to invoroporate the last bit of flour.

Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 5 days.  Beyond 5 days, freeze the dough in 1-pound portions in an airtight container for up to 4 weeks.  When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise time.

On baking day, line a cookie sheet with parchment paper or a silicone mat.  Dust the surface of hte refrigerated dough with flour and cut off a 1 1/2 pound (canteloupe-size) piece.  Dust the piece with more flour and quickly shpe it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Allow the ball the rest and rise on the prepared cookie sheet for 1 hour and  40 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).  Paint with egg wash

Preheat oven to 350ºF.

Place the bread in the center of the oven and bake for about 35 minutes.  Smaller or larger loaves will require adjustments in baking time.

Remove from pan.  Allow to cool before slicing or eating.

I love the work of a food blogger.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

HERE'S ALL IT TAKES

• 2/3 cup packed brown sugar
• 1/4 cup butter, softened 1/2 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 small zucchini, shredded and drained (1 cup)
• 1/2 cup chopped nuts (optional)

Heat oven to 350ºF. Grease square pan, 8x8x2 or 9x9x2 inches.  Mix brown sugar, butter , vanilla and egg in large bowl.  Stir in flour, baking soda, cinnamon, cloves.  Stir in zucchini and nuts.

Spread batter in pan.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Frost with Clove-Spiced Frosting.  Cut 6 row b;y 4 rows.  Yields 24 bars.

Clove-Spiced Frosting

• 3/4 cup powdered sugar
• 1 tablespoon butter, softened
• 1/8 teaspoon ground cloves
• 3 to 4 teaspoon milk

Mix all ingredients until smooth and spreadable.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

The original recipe is Whole Wheat Sandwich Bread Inspired by Chris Kimball from the book, Artisan Bread in Five Minutes a Day.  At the time of mixing the dough, I didn't have whole wheat flour and took a chance on using all All-Purpose Flour in the recipe.  It worked out beautifully.  The family fell in love, the kids wanted to eat peanut butter sandwiches all day long, and I fell addicted to having creamy toast for breakfast.

I'll admit that we're accustomed to Mrs. Baird's pillow soft and sweet bread.  I knew that if I wanted my family to turn to the fresh side, I would have to sweeten the transition. This recipe helped me do that.

HERE'S WHAT IT TAKES

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast (or 2 packets)
• 1 tablespoon plus 1 teaspoon salt
• 1/2 cup honey
• 1/4 cup unsalted butter, melted
• 6 1/2 cups unbleached all-purpose flour

Mix the yeast, salt, honey, and butter with the lukewarm water in a 5-quart bowl, or lidded (not airtight) food container.

Mix in the flour without kneading, using a spoon.  Mix until there's no pockets of flour present.  Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses; approximately 2 hours.

The dough can be used immediately after the initial rise, though it's easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 5 days.

On baking day, lightly grease a 9 x 4 x 3-inch nonstick loaf pan with butter.  Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (cantaloupe-size) piece.  Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.  Form an elongated oval and place it into the prepared pan.  Allow to rest for 1 hour and 40 minutes or just 4o minutes if you're using fresh, unrefrigerated dough.

Twenty minutes before baking time, preheat the oven to 400ºF, with an empty broiler tray on any other shelf that won't interfere with the rising bread.

Place the loaf on a rack near the center of the oven.  Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.  Bake for about 50 minutes, or until deeply browned and firm.

Allow to cool before slicing or eating.

_____________________________________________________

This recipe makes WONDERFUL baguettes for snacking, too. After shaping the dough into a oval-shaped loaf.  Allow to rest and rise on a cornmeal covered pizza peel for 20 minutes BEFORE heating up the oven and pizza stone.  Bake for 30 to 35 minutes for baguettes.

Baking has never been easier since I started using the book, Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.  Click on the book title and get your copy today.  This cookbook is LOADED with awesome recipes such as Onion Rye, Deli Style Rye, Spinach Feta Bread, Fresh and Fruity Oatmeal Bread, Bran-Enriched White Bread, and my personal favorite Sticky Caramel  Rolls. 
My mouth waters just thinking about them.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

What do you do with a baguette, when it's done being a baguette? What do you do with a baguette unemployed? You turn it into Parmesan Crackers of course!

Super simple to bake up in 15 minutes.  You could season them any ol'way to your hearts desire.  They can easily be made ahead and stored in an airtight bag or container until your ready.

HERE'S ALL IT TAKES

• 1 baguette
• 1/4 cup butter, melted and flavored with 1 minced garlic clove
• Kosher salt
• Fresh ground black pepper
• 3/4 cup freshly shredded Parmesan cheese (3 oz.)

Heat oven to 400ºF degrees.

Slice baguette diagonally into 1/8 inch thick slices.  Lay the slices in one layer on a baking sheet and brush on melted flavored butter.  Sprinkle liberally with salt and pepper.  Sprinkle with shredded Parmesan.  Bake the toasts for 10 to 15 minutes, until they are browned and crisp.  Serve at room temperature.

________________________________________________

The original recipe I followed called for slicing 1/4 inch slices.  That was too thick for the crowd I served.  One-fourth inch made for a hard cracker.  I immediately wished I had sliced them to half the size.  So, that's what I advised in this recipe.

Here's all the fresh baguettes I baked up (using my Artisan Bread in Five Minutes a Day book) and turned into Parmesan Crackers.

For last week's Main Street Farmer's Market cooking demonstration, I baked Parmesan Crackers for the happy locavores.  I had plenty of folks tell me that these were delicious.  Only those with, uh-hem, dentures graciously said the crackers were too hard.  Like I said, I wish I had made them thinner.  C'est la vie!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

FINALLY! I found a recipe that produces my kind of biscuit, i.e. thick, creamy, moist, can be stuffed with eggs & bacon or left floating on a plate of down home white sauce.  I baked up Kelly's Perfect Buttermilk Biscuit recipe over at Sass & Veracity, except I didn't have buttermilk on hand, so I used sour cream.  These biscuits came out beautifully and my folks were scrambling for seconds.  Thank you Kelly!

HERE'S ALL IT TAKES

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick COLD butter, cut into 1/2 inch cubes
• 3/4 cup sour cream or buttermilk

Heat oven to 450ºF.

Mix all the dry ingredients together in a medium bowl.  Add cold butter cubes, and using your fingers tips, pinch and rub the butter through the flour until the mixture looks like small crumbs.  This doesn't take long and using the blender makes for more dishes to wash.

Add the sour cream and stir lightly with a fork just until a soft dough forms.  Knead it in the bowl with your hands about 15 times.  Do NOT overwork the dough.

Press the dough out on a lightly floured surface until it's about 1/2 to 3/4 inch thick.  You can do this with a rolling pin if you prefer, but the dough is easily managed with your hands.  Choose a biscuit cutter (or a glass, jar, or can) that is 2-3 inches in diameter and cut as many biscuits as you can from the dough.  Repeat the process with scraps until all dough is used.

For biscuits with soft sides, place them into a ungreased 8-inch or 9-inch cake pan.  The cozier the fit the better. Bake for 12-14 minutes or until medium golden brown.

Now For the Down home White Sauce (Gravy!)

• 2 tablespoons bacon drippings
• 1 1/2 tablespoons all purpose flour

• 3/4 to 1 cup warm milk
• salt & pepper to taste

In a small sauce pan over medium heat, warm bacon drippings then whisk in flour until smooth.  Cook flour for up to 2 minutes, whisking constantly.

Slowly whisk in warm milk, constantly whisking to eliminate lumps.  Use up to 3/4 cup milk.  Allow sauce to come to a simmer, season with salt and pepper to salt, whisking to prevent burning.  Lower heat if necessary.  If sauce is too thick, add more milk 2 tablespoons at a time until you have the consistency as you like it.  The sauce with thicken as it cools.

If you make the sauce ahead or need to keep it warm, pour it into a warm bowl and cover with plastic wrap.  Allow the plastic wrap to touch the top of the gravy, pushing out all the air from the bowl.  This will prevent a skin from forming on the top.  Use the microwave to reheat on medium power for 30 seconds up to one minute.

The bacon shown in the picture above was made on another day.  Follow my Oven Fried Bacon recipe to have bacon on hand, ready to eat anytime you want it.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Spinach Feta Bread is scrumptious served with a light soup, such as Roasted Red Pepper and White Bean Soup.  It's also very good toasted with roasted garlic butter, on the side of pasta.  Or just tear off a hunk and start snacking on it.  It's pretty good no matter which way you go!

HERE'S ALL IT TAKES
Makes four 1-pound loaves. You can easily double or half this recipe.

• 1 cup packed cooked spinach (I used blanched spinach, squeezed dry)
• 3 cups luke warm water
• 1 1/2 tablespoon granulated yeast (or 2 packets)
• 1 tablespoon salt
• 2/3 cup crumbled feta cheese
• 1 1/2 tablespoons sugar
• 6 1/2 cups all-purpose flour
• cornmeal for pizza peel

1. Mix the yeast, salt, spinach, cheese, and sugar with the water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook).  If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on a ll four side, rotating the ball in a quarter-turn as you go.  Then form a oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 20 minutes to an hour, or 40 minutes if you're using fresh, unrefrigerated dough.
6. Twenty minutes before baking time, preheat the oven to 450ºF, with a baking stone placed on the middle rack.  Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
7. Sprinkle the loaf liberally with flour and slash parallel cuts across the loaf, using a serrated bread knife.  Leave the flour in place for baking; tap some of it off before eating.
8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 30 to 35 minutes, until deeply browned and firm.  Smaller or larger loaves will require adjustments in baking time.
9. Allow to cool before slicing or eating.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Another SUCCESSFUL RECIPE from the cookbook, Artisan Bread in Five Minutes a Day !

I used the recipe for Oatmeal Bread, page 94, as my guide but then added a dash or two of my own desires & cravings.  I have another batch rising as I write this post.  This time, I DOUBLED the recipe!  The first time I made half the recipe which produced two medium loaves that could easily feed 8 folks for one breakfast.  I shared one loaf with my taste testing friends, the Guinea family.

HERE'S MY IDEA OF BREAKFAST BREAD
Makes three 1 1/2 pound loaves.  The recipe is easily doubled or halved.

• 1 3/4 cups lukewarm water
• 1 cup fresh whole milk
• 1/2 cup RoundRock Honey
• 1 1/2 tablespoons granulated yeast (or 2 packets)
• 1 tablespoon salt
• 1/4 cup neutral-tasting oil or butter
• 1/2 cup oat bran
• 1/3 cup wheat bran
• 1 1/2 cups old-fashioned rolled oats
• 4 3/4 cups unbleached all-purpose flour
• 1 cup pecan pieces, soften in hot water
• 1/2 cup golden raisins, rehydrated in hot water
• 1/2 cup dried cranberries, rehydrated in hot water
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• brown sugar or sugar crystals for sprinkling on top crust

1. Mixing and storing the dough: Mix the yeast and salt with the water, milk, honey, and oil in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook).  If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 8 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 1/2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on a ll four side, rotating the ball in a quarter-turn as you go.
6. Elongate the ball into an oval and place it into a greased 9x4x3 inch bread pan OR leave on pizza peel dusted with flour.  Allow to rest and rise for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough). If the dough sticks, slide a pantry knife under it to loosen it.
7. Twenty minutes before baking time, preheat the oven to 350ºF, with a baking stone placed on the middle rack.  Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
8. Slash parallel cuts across the loaf, using a serrated bread knife.  Brush a little milk over the top so you can sprinkle the brown sugar or sugar crystals on top.  Just enough to make it stick.
9. Place the loaf on the pizza stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.  Bake for about 35 to 50 minutes, until deeply browned and firm.  Smaller or larger loaves will require adjustments in baking time.
10. Allow to cool before slicing or eating.

Waiting to go into the oven.

Ready to be devoured with honey on top!

Let me tell you another thing.  Even with the heel of this bread, two days old, it's awesome.  I sliced the hard leftovers into 1 inch chunks and laid flat in a shallow bowl, poured a just enough milk over them to get them wet but not too soggy.  Microwaved for 30-40 seconds to warm it through.

It was just like eating bread pudding!  I kid you not! You HAVE to make this, so you'll know what I'm going on about.

Buy a copy of Artisan Bread in Five Minutes a Day.  I want you to have a much fun as I'm having baking fresh, healthy breads at home for yourself, your family and your friends.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Another example of the beautiful and scrumptious bread recipes from Artisan Bread in Five Minutes a Day.  I can't stop the wonderful madness of baking bread.  It's a part of me now; I've stopped buying store bought bread all together.

When Deli-Style Rye Bread is compared to the recipe for Bran Enriched White Bread, the only difference is the list of ingredients.  The instructions are the same (which makes it easy to find my mojo no matter what recipe I bake).  So here's the list of ingredients, and you can click over to the Bran Enriched White Bread for the step by step directions.

If you'd like to have it all on one page, I highly recommend buying the book, Artisan Bread in Five Minutes a Day.  I know there's recipes in there you will love that I may never publish here.  Like the one for Bread Pudding or Braided Raspberry Almond Cream Pastry or Philadelphia Stromboli with Sausage, the list of yumminess is incredible and so do-able.

DELI-STYLE RYE BREAD INGREDIENTS

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast (or 2 packets)
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons caraway seeds, plus more for sprinkling on top
• 1 cup rye flour
• 5 1/2 cups unbleached all-purpose flour
• Cornmeal for pizza peel

I was suppose to paint the top crust with a cornstarch wash and then sprinkle the additional caraway seeds.  I dropped my spoon and forgot.  I mistakenly dusted the top with flour, slashed the top with deep parallel cuts and popped the loaves in the oven.  Oops.  At least I didn't forget the broiler pan and hot water for steaming.

All turned out magnificent! I shared two loaves with family and we took down the third for smoked turkey sandwiches. Oh yeah, they were awesome.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Real quick, I just wanted to share with you a lesson I learned in bread baking.

In Artisan Bread in Five Minutes a Day, it consistently instructs us to pour 1 cup of hot water into a hot broiler pan under the pizza stone.  This creates steam in the oven and helps the bread to have a crackling crust.

Well the other day, I prepped two loaves of Bran Enriched White Bread to take to a dinner party.  I got distracted and completely forgot to use the broiler pan and hot water.  To my surprise, they came out with a paler and thicker crust.  I could actually knock on them.

I still took them to the party and called them "rustic peasant bread" made from scratch.  Every one chowed down and were thrilled to eat home baked bread.  They were not ruined by any means, the bread just had a thicker crust and soft in the center.

Anyways, back in the kitchen while the oven was still hot.  I pulled, dusted and shaped another loaf for sandwiches.  This time, I did not forget the broiler pan and water and the loaf came out beautifully!  See the loaf on the left in the picture?

The loaf on the left came out a beautiful golden brown, it crackled & sang as it cooled, and I could gently squeeze the crispy crust and make it sing some more.  PERFECT!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.