I've been baking bread lately. I started with artisan-style loaves (and we're still using a recipe from the Artisan Bread in Five Minutes a Day book for our weekly pizza night), but I've graduated to kneaded loaves for sandwiches. It's quite easy—based on a recipe plucked from the internets, and adjusted to be half whole wheat flour and half white flour, plus "Vital Wheat Gluten" from Bob's Red Mill instead of the "dough enhancer" called for in the original recipe. I'm not spending more than 5 or 10 minutes on it, and the loaf lasts us all week. It also costs next to nothing. And smells amazing.
This week's bread dough is currently rising:
Check back later today for updates.
-Amy
I'm Jeff Hertzberg, one of the co-authors of Artisan Bread in Five Minutes a Day. I'm so glad our pizza is working well for you. Come visit us anytime at http://www.artisanbreadinfive.com, where you can post questions into any "Comments" field, or click on "Bread Questions" on the left side of the homepage and choose among the options.
Jeff Hertzberg
www.artisanbreadinfive.com
Chicago tribune video: http://us.macmillan.com/BookCustomPage.aspx?isbn=9780312362911&m_type=2&m_contentid=119255#video
Posted by: Jeff Hertzberg | September 09, 2008 at 09:57 AM