How to Make Buttermilk Bread

This Buttermilk Bread recipe comes straight out of my FAVORITE BOOK, Artisan Bread in Five Minutes a Day.  For my friends who own the book, go read page 207 and have fun making the next two recipes, Judy's Board of Director's Cinnamon-Raisin Bread on page 209 and my own, Pigs In An Artisan Blanket.

If you don't own a copy of Artisan Bread in Five Minutes a Day, then I highly recommend you it.  Pick up a copy for yourself from this Amazon link:  Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë Francóis.  A small portion of the book sale goes to support SimpleDailyRecipes.com.  Now, let's get back to the bread.

Buttermilk Bread makes a very nice sandwich bread for starters.  It has a soft crust and crumb with great flavor.  It's the buttermilk that makes it so tender.

This recipe makes three 1 1/2 pound loaves.  It can be doubled or halved.

• 2 cups lukewarm water
• 1 cup buttermilk
• 1 1/2 tablespoons granulated yeast (2 packets)
• 1 1/2 tablespoons salt
• 1 1/2 tablespoons sugar
• 6 1/2 cups unbleached all-purpose flour
• butter or neutral-tasting oil for greasing the loaf pan

1. Mixing and storing the dough: Mix the yeast, salt, and sugar with water and buttermilk in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the flour without kneading, using a strong handled 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 MUCH easier to handle when cold.  Refrigerate in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, lightly grease a 9 x 4 x 3-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (canteloupe-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.  Elongate the ball into an oval.
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.  Brush the top with melted butter.
8. Preheat the oven to 350ºF.
9. Bake for 45 minutes, or until golden brown.
10. Remove from the pan.  Allow to cool completely before slicing or it will be nearly impossible to achieve reasonable sandwich slices.

You should know.  I don't make & bake bread dough all in the same day.  That's too much work.  I usually figure out when we need the bread then make up the dough one or two days before that time.  Once the dough makes that initial rise, I throw it in the frig until I'm ready.  Sometimes, I don't wait for the rise.  If I know that I'll be 2 or more days out from baking, then I'll mix the dough and immediately refrigerate it.  It will still rise in the frig, just at a slower rate.

Soft Cinnamon-Raisin Bread

We've been devouring this soft and sweet Cinnamon-Raisin bread every morning for breakfast.  I've even eaten it as an afternoon snack.  I just can't get enough.  (Now I have Depeche Mode in my head.) Anyhoo.

When you go to make a batch of Buttermilk Bread dough, you use it to make this loaf.  I used a mix of jumbo golden raisins and dried cranberries for my fruity swirl.  They just happen to my favorite.  The original recipe just calls for raisins. So you put in what you like.

HERE'S ALL YOU NEED

• 1 1/2 pounds (cantaloupe-size portion) Buttermilk Bread dough
• butter or neutral-tasting oil for greasing the pan
• 1 1/2 teaspoon ground cinnamon
• 1/3 cup sugar
• 3/4 cup raisins
• Egg wash (1 egg beaten with 1 tablespoon water)

Lightly grease a 9 x 4 x 3-inch nonstick loaf pan.  Set aside.  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.

With a rolling pin, roll out the dough to an 8 x 16-inch rectangle about 1/4-inch thick, dusting the board and rolling pin with flour as needed.  You may need to use a metal dough scraper to loosen rolled dough from the board as you are working with it.

Use a pastry brush to cover the surface of the dough lightly with egg wash.  Mix together the sugar and cinnamon and sprinkle the mixture evenly over the dough.  Evenly distribute the raisins.  It helps to gently press the raisins into the dough before rolling into loaf shape.

Starting from the short side, roll it up jelly-roll style.  Pinch the edges and ends together, tucking the ends under.

Place the loaf seam side down in the prepared pan. Allow to rest 1 hour and 40 minutes.

Heat the oven to 375ºF. Bake for 35 to 40 minutes, or until golden brown.

Remove from pan and allow to cool before slicing.

COOK'S NOTES

It's no biggy to bake off a loaf after dinner is out of the way.  I store the baked bread in a recycled plastic container or storage bag to keep the crust soft.  The next morning there's a waiting line at the toaster.

The original recipe comes from one the most used cookbooks in my kitchen, Artisan Bread in Five Minutes a Day.  Pick up a copy for yourself from this Amazon link:  Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë Francóis.  A small portion of the book sale goes to support SimpleDailyRecipes.com.

Artisan Bread in Five Minutes a Day Book Giveaway #4- Winner is

With all my heart, THANK YOU for participating in week #4 of the Artisan Bread in Five Minutes a Day book giveaway.  I have seen so many of the same names each and every week.  I wanted you ALL to win.

Judy from No Fear Entertaining help select this week's book winner.  THANK YOU JUDY!!
Judy's cooking is one the BEST on the internet and you'll no doubt find more than a few mouthwatering recipes to share with your friends and family.  You've got to go check out No Fear Entertaining!

Stephanie C. won this week's book!  YEAH!!!

What could I possibly say about Artisan Bread in Five Minutes a Day that I haven't said already?  I think for the first time, I'm speechless.

Have I told you how the book has changed my view and experience with baking breads at home? Have you seen the proof of my successes with this book from all the recipes I've posted on Simple Daily Recipes?  Did you see the photo of my own copy of Artisan Bread in Five Minutes a Day?

Jeff & Zoe's second cookbook, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients will be available in October 2009.

Well if you haven't read any of my past posts expressing my great enthusiasm for this book. Here's the all the links you need to read...

• ABin5 Book Giveaway #1
• ABin5 Book Giveaway #2

If you want to see actual proof of the delicious successes I've had using Artisan Bread in Five Minutes a Day, and get a feel for the recipes, go to these next links.

• Bran Enriched White Bread Made At Home
• Sticky Caramel Rolls
• When You Don't Use Steam in Bread Baking
• Deli-Style Rye
• Fresh and Fruity Oatmeal Bread
• Spinach Feta Bread (This one made me a celebrity at my local farmers' market.)
• Soft White Bread Made at Home
• Chocolate Bread
• Soft White Sandwich Bread Baked at Home

I've baked many other recipes from the book that I have not written about, such as the Master Recipe: Boule, Buttermilk Bread, Challah, Olive Oil Dough, Brioche, Onion Rye, 100% Whole Wheat Sandwich Bread, Italian Semolina Bread, Oatmeal Bread, and Oatmeal Pumpkin Seed Bread.  They were ALL incredible to eat, fun to make, and worth sharing with friends and neighbors.  The only reason I haven't shared these other recipes is, well because I can't copy the entire book.  That's not legal. ;D  You're just going to have to win a copy or buy Artisan Bread in Five Minutes a Day.

Have you read Giveaway Guidelines for You and Me?  Be sure and read them.

IF YOU DON'T WIN, you NEED to ENTER the NEXT WEEK'S GIVEAWAY to TRY AGAIN. One entry per week is all that is necessary. DO NOT enter your name more than one time per giveaway. I delete duplicated names so every one has a fair chance to win.

Chocolate Bread

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 incorporate 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.

Soft White Bread Made At Home

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.

Spinach Feta Bread

Yes, it's ANOTHER tasty bread recipe from Artisan Bread in Five Minutes a Day.  *Dreamy Sigh*

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 baking 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.

Fresh N Fruity Oatmeal Bread

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.

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.

Deli-Style Rye

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.

Sticky Caramel Rolls

Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois

This is what happens when I fall in love with a really super cookbook.  I can't stop using it!

Remember last week when I showed you the Bran Enriched White Bread? Well, these Sticky Caramel Rolls come from the same book.  Baking bread is now a part of my cooking routine.  It's nothing to pop fresh dough in the oven and have hot, fresh bread for dinner.  My plan is to wean my family (the kiddos particularly) off the store bought stuff and save money.  Have you noticed the price of a loaf of bread these days? Yikes.

I learned a good lesson making these sweet delights.  When it comes time to cut the dough into serving slices, it's IMPORTANT to use a serrated knife and not a blunt knife or dough scraper.  The serrated knife gives a cleaner cut.

SEE THE BIG DIFFERENCE HERE

Now, I'm sorry, but I'm not going to type out the Sticky Caramel Rolls recipe.  You're going to have to buy the book, Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois.

HOWEVER, I will delight your eyes with food porn and make your mouth water. I'm hoping the hot dripping caramel topping will convince you to click on the link and buy the book.  The book is totally worth the money and the outcome of the recipes are completely worth your time. Now without further ado, Breakfast Food Porn.

Artisan Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois

One last thought to share, this was my first time to make a caramel roll recipe.  I have NEVER attempted to make them, because most recipes are too labor intensive.  When I look back at these pictures, it looks like I've had practice, but I haven't.  I just followed the recipe and it produced these beautiful rolls.

This book has my neighbors & friends thinking that I've been a baker for years, that I'm a super talented gourmet whatever!  But I'm not.  I'm learning like everyone else.

Bran Enriched White Bread Made At Home

I never thought I would see the day when I would become a devout bread maker.  It's always been too scientific for me, too labor intensive for the amount of time I have on hand, too many times that all my hard work resulted in a dense block of undesirable bread only fit for the birds.

Well NOT ANYMORE Brothers & Sisters, NOT ANYMORE!!!

My dear friend Judy@NoFearEntertaining turned me on to a bread book that has changed my attitude and opened up a new world for me.  Thanks to Judy, Jeff Hertzberg and Zoe Francois, I am now a home-school Mom who bakes her own bread.  Now, if I only had a denim dress and a couple of goats to milk...

The name of this life changing book? Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois.

Anyhoo. Following this book to make bread does take steps, but nothing like the traditional method of making it.  I got the hang of it after the first batch.  I'm into my fifth batch now and I've already developed a routine that doesn't take anymore time out of my day.  I kid you not.  I'm so serious and excited with my results that I'm searching to get a second refrigerator to have in the garage just to store a variety of bread doughs.

Let me make this clear so no one feels like this is too good to be true.  It takes five minutes to mix the ingredients together.  It takes one minute to shape the dough.  However, it takes time in between to make it all happen.  The great part is that the time happens in the frig & on the counter top.  There's no kneading or waiting for the bread to rise for hours on end.

I've learned not to expect the bread for that day, but for a couple a days from now.  That part takes patience that is well rewarded in the end.

HERE'S A DELICIOUS EXAMPLE from the bread book

Bran Enriched White Bread
Makes four 1-pound loaves.  The recipe is easily doubled or halved.

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast (or 2 packets)
• 1 1/2 tablespoons salt
• 3/4 cup wheat bran
• 5 3/4 cups unbleached all purpose flour
• cornmeal for coating surface

1. Mixing and storing the dough: Mix the yeast and salt 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. 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 14 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 40 minutes.
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 30minutes, until deeply browned and firm.  Smaller or larger loaves will require adjustments in baking time.
9. Allow to cool before slicing or eating.

Now for my notes:

I use a large popcorn bowl with a foil lid to store my dough in the frig.

Before I got serious with this bread making routine, I used a cookie sheet without sides as my pizza peel.  I had to use a pastry knife to ensure that the bread loaves slid off onto the hot baking stone properly.  That took pratice but it worked out fine.  A few days ago, I bought an inexpensive pizza peel ($9.99) from the Kitchen Collection store.   I can't tell you how sweet it was to flick those loaves off into the hot oven.  So sweet indeed.

When it's time to make a fresh batch of dough, I don't wash the dough bowl.  I will keep it covered so the bits of fermented dough do not dry out while I'm mixing.  The book ensures me that keeping the dough bits aids in the flavors of the next batch.

The last batch of dough I made, I forgot to let it sit out at room temperature to rise and fall.  I immediately stuck it in the frig.  I wasn't planning to make bread for 3 more days.  When I did go to bake, the bread turned out as beautiful as the other batches.  Shoo!

Finally, I love peppery breads and we are enjoying this recipe with 1/2 tablespoon of pepper mixed in.  I didn't have wheat bran available, so I substituted it with instant oat bran hot cereal.  The bread just ROCKS!!!

READ FROM OTHERS

Judy at No Fear Entertaining

Peter at Kalofagas.ca

Zoe Francois at ZoeBakes.com - My Bucket Collection