Five Minute Artisan Bread - Recipe Three

Bread!

I have been working on my soups this year, and I have learnt a lot. I like to make the bread to go with soups too, and enjoy a lovely chewy artisan style by preference with soup. I find that sandwich bread tends towards mush, whereas artisan soup adds texture and flavour of it's own to an otherwise mushy (or pureed) dish.

I really like this dough for the simple reason that I can pull off as much or as little as I need, and let it rise and cook. There's not much wastage, and if I felt enthused I could make buns or sticks or anything. One day I could even make bowls out of bread for a good solid stoo.

I'm afraid this is the last post on *this* batch of dough. I did not finish the dough, there's still a good chunk left to use, but this is now past the 2 week limit. My diet has changed somewhat, and there's a lot less wheat at present! But when I start wheat again, I'll cover some of the other recipes.

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Sarah P

Five Minute Artisan Bread - Recipe Two

PIZZA!

I made the kids help put the toppings on, there's even tiny mini pizzas shaped by my 4yo. Yum!

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Sarah P

Five Minute Artisan Bread - Recipe One

Five Minute Artisan bread after a few days and one recipe.

This is a basic flat bread. I pulled off tiny balls of dough, literally about 2 tablespoons full, dumped lots of flour on top and rolled them as flat as possible before frying in a non-stick frying pan with a tiny bit of oil.

It was just a snack, so we ate them with jam on top, and they were lovely.

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Sarah P