![]() I must admit that the exact terminology, “five minutes,” might be a stretch, but here’s how that term has come to be: Jeff and Zoë have honed this method to taking about 15 minutes to mix up a big batch of bread dough, which after its first rise, sits in the refrigerator for up to two weeks. And why would I, when I could now make it myself for about $.50 a loaf in just five minutes a day? And so successful I shocked myself and my family!Ī more delicious loaf of artisan bread I cannot buy anywhere. My first attempt at making homemade bread was ridiculously easy. Within hours of getting my hands on that book, I was onboard. and Zoë Franḉois stated that anyone with an oven, flour, yeast, salt, and water could make authentic, artisan bread in just five minutes a day. Presented in their book, Artisan Bread in Five Minutes a Day, authors Jeff Hertzberg, M.D. But I understand if you can’t wait that long.The year 2007 was a good one for me for numerous reasons. Here’s one: It’s the year I got good at baking homemade bread thanks to a simple discovery that would go on to revolutionize the world of home baking. The bread will slice best if allowed to cool for 10-15 minutes. Bake at 425° for 20-25 minutes, until the loaves are browned and crusty and a thermometer inserted in the bread reads 180°.Ħ. Remove the tea towel and gently place the loaves in the oven as soon as the oven is preheated**. Place the loaves on top of the oven to continue rising while you heat the oven to 425°.ĥ. After ten minutes, remove the loaves from the oven, being careful not to shake them or set the pan down too hard (and make the dough fall). Cover the loaves loosely with a tea towel and place the baking sheet in the warm oven. Pinch the seam closed, place the log on the prepared baking sheet seam-side down. Tightly roll up the rectangle into a long log. Roll one half into a rectangle, about 8″ x 10″. Transfer the dough onto a floured surface and knead (push and fold the dough) until the dough is smooth and no longer sticks to your fingers when pressed. Add another cup of flour and stir/mix until the dough begins to be less sticky and more smooth. The dough should look shaggy at this point. Pour the yeast water into the flour and stir with a wooden spoon until the ingredients are combined. Combine 3 cups of the flour and salt in a medium-sized mixing bowl, stir to mix.ģ. Measure the yeast out into the bottom of a liquid measuring cup, pour the warm water in on yeast. Line a baking sheet with parchment paper.Ģ. Turn the oven off when the timer goes off. Still daunted by the learning curve of making your own breads? Check out these baking tricks and tips, and give it a try! The benefits are so worth the effort!ġ.Turn the oven on to warm up and set a timer for three minutes. Then do the dishes, cook, clean the table, or whatever during the hour that they need. Because nap time is sacred to me, and dinner loaves that require hours of rise time (thus requiring me to not sit down and do nothing for nap time) just do not happen here.īut I can get this French bread started when I first enter the kitchen for dinner prep. I have worked on this recipe for years to get it consistent and to shorten the time as much as possible. ![]() And winter soups, pastas, and more can be made heartier, more filling and kid-friendly meals with the addition of a quick French bread. Once you get started, it will become easy to start a couple loaves of sandwich bread for the week at breakfast that will be ready to eat by lunchtime. One hour French bread and Instant Pot honey carrot soup. And mixing, stirring, and kneading is a great time to invite kids into the kitchen. But it truly can also be relaxing to slow down for thirty minutes to mix up some dough. At first, the idea of working with yeast and KNEADING can be off-putting. Though they put a good face on it, they get my compassion nonetheless.įor the rest of us, the bread-eaters, fresh bread at home is a healthy, frugal, and TASTY way to go.īaking bread at home is one of those “it gets easier the more you do it” tasks. I know there are people who genuinely can’t eat gluten. Sure I’ve read the strongly-worded articles about how bread is slowly killing people, but until I have a very compelling reason to stop baking bread, we are going to keep our homemade sandwich bread, fresh pasta, muffins, and the occasional French bread with our meals. Fresh, warm French bread in just one hour? Four ingredients and two loaves? Yes please! ![]()
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