Five Minute Artisan Bread

Simple Savings also brought this amazing idea to me - Five Minute Artisan Bread. I was amused by my bread section in my home made recipe book - 24 Hour Bread, One Hour Bread, and then Five Minute Bread.

The theory behind this bread is that you whip up a batch, let it sit for 2 - 5 hours, and then stick it in the fridge. When you need bread, you pull out as much as you think you will need, shape it, let it rise and then cook in a very hot, moist oven, and tada! Five minutes is the shaping time.

This bread can be used to make Naan bread, pitas, flatbread, loaves, frybread, fougasse, buns, baguettes, and pizza.



There are now a couple of books on these breads. This is a standard slow rise bread, and the authors recommend re-using the dough remnants to make the next batch develop the sour dough style flavours faster. The dough keeps in the fridge for up to 2 weeks. Another bread is a brioche style, using a dozen eggs to enrich the dough, and also has a shelf life in the fridge of 2 weeks.

The books are now available on Amazon, and a number of people have had success asking their libraries to find them copies. Once the basics are down, this seems like a very handy, and very easy, thing to have in your fridge at all times.

More information:
http://www.artisanbreadinfive.com/



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Sarah P