My Best Bread Yet!

After surviving my recent bread baking adventures (my first loaf of Franken-bread and my first baguettes), I believe I have found the perfect bread book!

Artisan Bread BookI checked this out at the library and after trying out a recipe or two, I bought a copy to call my own.  If you want more info, here’s an link to the book:   Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

After my last bread baking experiences, I was curious how you could possibly make a loaf of artisan bread in just five minutes.  With this method, all you have to do is mix up a few basic ingredients (flour, yeast, salt and water) and refrigerate the very wet dough until you’re ready to use it.  Once you have the dough in your refrigerator, it takes less than 5 minutes of actual work to get a loaf ready to go in the oven.

High moisture doughWhen you’re ready to bake, you just pull off a hunk of dough from the batch and shape it.
 loaf rising before bakingThe shaped dough needs to rise on the counter for approximately 40 minutes before baking.

Slashed dough ready for baking Right before baking, slash the dough and put it into your hot oven along with a cup of water in a hot pan for steam.  
 finished boule
The loaf comes out with a perfect crust and is just delicious inside.  I wish this blog has smell-a-vision and taste-a-vision because this bread is amazing with a delicious bowl of creamy pumpkin soup.   My entire family loves this.  One batch of this dough makes four 1 pound loafs.  It’s so easy that I can start a loaf a couple of hours before dinner and have fresh bread on the table several nights a week.

My grandma baked all of her own bread.  I know she’d be proud to see me now!

What have you baked lately?

Edited to add by popular demand:  The following ingredients will make 4 one-pound free-form loaves:  3 cups lukewarm water, 1.5 TB granulated yeast, 1.5 TB  coarse kosher salt, and 6.5 cups unbleached all purpose white flour.   Just mix it all together in a resealable, lidded plastic food container.   When it goes into the refrigerator, cover it loosely, but not with an airtight lid.   Seriously, you should check out the book though.  It’s full of great stuff!


  1. Ooo! Looks yummy!! Thanks for sharing about the book that you found. I might have to go check it out at my library! Great job on perfection!!

  2. Ok! This is not fair at all. You build me up thinking "She's gonna have the recipe attached" and my mouth is all watering and -- NO RECIPE! Now I'm hungry! :(

  3. I so want a copy of that book! Ever since I first read about it in Mother Earth News Magazine I've been hooked. They shared the basic reipe in the article and I've been using it ever since. WONDERFUL & EASY (don't you just hate it when people type in caps for emphasis, but I liked it THAT much).

  4. Mouth is watering! I read about it in Mother Earth News, too. I stink at making bread. If you like dried out bread that is as hard as a brick, then I can probably make that for you. LOL!

  5. That looks wonderful! I haven't baked a yeast bread in a while now. I did bake three loves of strawberry bread over the weekend.

  6. yummy..........and pretty, too! i hope my library has this book to borrow!

  7. I'd rather have bread than cake. It's my weakness and I love to bake it but usually not in the summer. Sure would be good with a big salad though..

  8. Mmmmmmm! Thanks for sharing!

  9. You are so right! This is the perfect bread book! Every time my daughter bakes bread I beg for a loaf!

  10. Looks delicious and just like bread my dad buys. Cut off the top, scoop out the bread and layer Italian deli meats, roasted peppers, cheese - yummy!


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