The real joy comes after it has been in the frig a couple of days. Read #4 of the directions on Bran Enriched White Bread

Let the dough ferment, THEN pull out about a cantelope size hunk of dough, dust it, shape it and bake it. It will have a better texture, a better crust and aroma than when freshly made.
And just as the book instructs, never wash the dough containers between refills. It really speeds up the process.

After you get the book, you’ll see what I’m talking about. I keep two containers of different doughs in the frig. I try to wait at least a day, but 2 days is better, and 5 days later ROCKS!!!

My friend Kim just scored an extra frig for the garage for me – I’m going all out!

Did you see my post on the Caramel Rolls?
Go here for breakfast food porn

The caramel rolls were made from the Challah dough recipe- they were AWESOME!!!!

I’m hoping to show folks how easy the book is to use and to show off the success of the recipes.
It’s very tempting to rip the recipes right out of the book and post them, but I really like Zoe & Jeff’s work and I want them to get paid for it.

Artisan Bread in Five Minutes a Day is a fantastic book! Since you’re getting into baking, too, you’ve gotta get the whole book!

Today, I have Oatmeal Bread with raisins, pecans and spices swirled together, waiting for the oven. I can’t wait to snack on it and share loaves with my friends.

Later today, I going to make Spinach and Feta Bread pg110. My mouth is watering just thinking about it.