Artisan bread in five minutes

**iceqtray** · October 21st, 2009

Has anyone tried this bread recipe? It is knead free- just mix a batch of dough - keep it in the fridge-and take out a handful of dough and bake!
I have not tried it yet, but it sounds wonderful. I'd like to use some whole wheat flour along with the regular flour.

**watermelon** · October 21st, 2009

I'm not sure about this recipe, but I have a recipe for Angel Biscuits that you make the dough and can bake right away. You also keep it in the fridge for up to a week and just take out some and bake when needed. However mine usually doesn't last that long. tee hee

**brownabel** · October 22nd, 2009

That sounds like a great idea but have never tried it. It does sounds yummy to have dough available all week if it lasts that long. Cathy

**dollyj** · October 24th, 2009

This sounds great, Where's the recipe? Joyce

Slashie · October 24th, 2009

*sits with Joyce*

Slashie · October 24th, 2009

i'd like to hear of your trials and successes.

i use my bread machine to do the dough up until the first rise, then i knock it down and put it in my bread tins and finish it off in the oven

kschreck · October 26th, 2009

Is this the friendship bread or "Herman" that you give a cup away to a friend and then feed it for a few days and then have the starter to keep or give away and make bread?

**iceqtray** · October 28th, 2009

Kschreck, no, this is not the friendship bread.You make a big batch of dough-pop it in a plastic container in the fridge and pull some out as you need it.
Go to: artisanbreadinfive.com

**boltonia51** · October 28th, 2009

Now this sounds like something I would just love to have. Fresh bread all week, wow I need some butter right now.Any body got some to spare. I think I will try this recipe. I used to make fresh bread all the time. I haven't made any since Christmas 2 years ago. Thanks for the link.

**dollyj** · October 29th, 2009

I think I will check out the library tomorow! Joyce

kschreck · October 30th, 2009

Originally Posted by iceqtray

Kschreck, no, this is not the friendship bread.You make a big batch of dough-pop it in a plastic container in the fridge and pull some out as you need it.
Go to: artisanbreadinfive.com

Thank you for the clarification. I will have to try it. Sounds easy enough. Karen

**dollyj** · November 4th, 2009

Well! The library didn't have it I'll have to wait! Oh well! Joyce

**celticlady1031** · January 17th, 2010

I love making bread and would like to try this one.... If only I could find it????

**iceqtray** · January 17th, 2010

Mickey,the recipe is found on" Artisan Bread in Five Minutes Recipe"

This makes 4 (one pound each):

3 cups lukewarm water
1 and one half Tablespoon yeast
1 and one half tablespoon salt ( I don't use that much salt)
6 and one half cups unsifted white flour

Use a 5 quart lidded bowl. Do not use an airtight container( trapped gasses could cause problems-if airtight)
In warm water add yeast and salt- mix in flour (all at once) mix with wooden spoon-Do not knead.
Mix until everything is uniformly moist( dough will be wet and loose)
allow to rise- covered-at room temp.(2-5 hours)
best to refrigerate over night before shaping
On baking day -don't knead just shape
Rest loaf and let rise about 40 min.
Preheat oven 450
Dust top with flour,slash and bake. Use steam in oven (pan with hot water for steam)
Store remaining doug in fefrigerator with lid (not airtight)

I hope this helps - Please let me know how this works out for you.
Marisa

**celticlady1031** · January 18th, 2010

Thanks so much. I'm going to give this a try tomorrow morning.

**dollyj** · January 27th, 2010

Awesome! now I want to try it!! Thanks for posting. Joyce

**miezimau** · January 27th, 2010

I have been making this bread for over a year now. I love it.
Everyone in my family loves it.
The way I bake mine is in a Roemertopf (Clay covered baker). This makes an excellent crust and a nice fluffy inside with nice airpockets. I like to eat it freshly baked. I make them in Loaf sizes and as Rolls. They have instructions on the website, too about how to make the basic recipe into Rolls and such. The method I use, is listed as Cloche method I think.
I went and got the book from the library and they have some more really great recipes. Whole wheat and others. Pizza dough and many more. Once I have some spare money I will get my own copy of it.