I’m not a big bread eater. I don’t eat much because the stuff you get in stores is tasteless paste. I love to travel to other countries and reconnect to what bread is supposed to taste like.
I used to make bread, but I don’t have time for all the mixing, kneading, rising and baking that has to take place. In addition, I end up with two loaves of bread that will most likely get moldy before my husband and I can consume it. Because I make a big pot of homemade soup every week, it would be so nice to have fresh bread or rolls to go with it once in awhile.
A few weeks ago, I was listening to a NPR show, The Splendid Table as they replayed a show where the host discussed the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Oh my gosh, this is the most amazing thing I’ve encountered in years. The artisan bread is easy to make and you only have to bake as much as you want for your meal. On top of that, there is no kneading, so it only takes a few minutes to make.
You combine the four ingredients; flour, water, yeast and salt together. Let it rise in a warm place for a couple of hours, then put it in the refrigerator. Anytime you want bread over the next two weeks, cut a grapefruit size chunk from the bowl, shape it and throw it in a 350 degree oven and in thirty minutes you have a little slice of heaven; piping hot, full of flavor and substance.
I’m only on my first batch, so I don’t know if it works with whole wheat flour and I’m haven’t considered the extra calories that I’m consuming. For a special treat, it certainly has been a pleasure.
I used to make bread, but I don’t have time for all the mixing, kneading, rising and baking that has to take place. In addition, I end up with two loaves of bread that will most likely get moldy before my husband and I can consume it. Because I make a big pot of homemade soup every week, it would be so nice to have fresh bread or rolls to go with it once in awhile.
A few weeks ago, I was listening to a NPR show, The Splendid Table as they replayed a show where the host discussed the book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Oh my gosh, this is the most amazing thing I’ve encountered in years. The artisan bread is easy to make and you only have to bake as much as you want for your meal. On top of that, there is no kneading, so it only takes a few minutes to make.
You combine the four ingredients; flour, water, yeast and salt together. Let it rise in a warm place for a couple of hours, then put it in the refrigerator. Anytime you want bread over the next two weeks, cut a grapefruit size chunk from the bowl, shape it and throw it in a 350 degree oven and in thirty minutes you have a little slice of heaven; piping hot, full of flavor and substance.
I’m only on my first batch, so I don’t know if it works with whole wheat flour and I’m haven’t considered the extra calories that I’m consuming. For a special treat, it certainly has been a pleasure.
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1 comment:
What a great idea! I will have to try it. I usually just go to the bakery down the street for fresh bread but it always ends up in the freezer because we have too much... then I forget it's there... then it's not good anymore...
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