Five Minute Bread - A Refridgerator Mix

Five Minute Bread-A Refrigerator Mix

This mix is for your refrigerator and allows you to have have hot homemade bread
for dinner whenever you want!

Love this book!

A few years ago I stumbled across this book and it has been one of my favorites ever since!

The whole idea is to make up a batch of bread dough and then be able to keep it in your refrigerator for up to two weeks, allowing you to have fresh, hot homemade bread whenever you like.

The book is packed full of recipes and tips.

Also, be sure to check out their website for more great ideas!


The Master Boule recipe is one of my family's favorite for everyday.

We have made baguettes, cinnamon rolls, bread bowls and even pizza on the grill with it.

It only takes 5 minutes to mix up (hence the name),

a couple of hours to rise and then it is ready to bake.


To make the dough you will need:



-four qt. container for mixing
-flour (unbleached or all purpose)
-salt
-yeast
-warm water


Step1: Measure 6 1/2 cups of flour into your container using the scoop and sweep method.



Step 2: Add 1 1/2 Tbsp. yeast to flour (or approx. 2 pkgs.)



Step 3: Add 1 1/2 Tbsp. salt to yeast and salt



Step 4: Whisk dry ingredients together. I use a danish dough whisk to mix
my ingredients together and then mix the dough.

It does a great job of mixing up the dough and is easier to clean than a regular spoon.

You can use whatever you have on hand.

Danish Dough Whisk

Step 5: Add 3 C. warm water and mix till flour is all moist. You do not have to knead!

The dough should be moist with no dry flour in the bottom of the bowl.
It may even seem sticky, but it's okay!

Step 6: Lay the top on the container but DON'T seal. Set in a warm place to rise.

Dough before rising

Let rise until doubled in size (about 1 1/2-2 hours). Pop the top on and put in the refrigerator.

Dough after rising

Baking instructions

see next post

 

and; another recipe

Five-Minute Artisan Bread
by Jeff Hertzberg and Zoë François

Note: This recipe must be prepared in advance.

Ingredients

• 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
• 1-1/2 tablespoons kosher salt
• 6-1/2 cups unbleached flour, plus extra for dusting dough
• Cornmeal

Instructions

1. In a large plastic resealable container,
mix yeast and salt into 3 cups lukewarm (about 100 degrees) water.
Using a large spoon, stir in flour, mixing until mixture is uniformly moist
with no dry patches.
Do not knead.
Dough will be wet and loose enough to conform to shape of plastic container.
Cover, but not with an airtight lid.

2. Let dough rise at room temperature,
until dough begins to flatten on top or collapse,
at least 2 hours and up to 5 hours.
(At this point, dough can be refrigerated up to 2 weeks;
refrigerated dough is easier to work with than room-temperature dough,
so the authors recommend that first-time bakers refrigerate dough overnight
or at least 3 hours.)

3. When ready to bake, sprinkle cornmeal on a pizza peel.
Place a broiler pan on bottom rack of oven.
Place baking stone on middle rack and preheat oven to 450 degrees,
preheating baking stone for at least 20 minutes.

4. Sprinkle a little flour on dough and on your hands.
Pull dough up and, using a serrated knife,
cut off a grapefruit-size piece (about 1 pound).
Working for 30 to 60 seconds
(and adding flour as needed to prevent dough from sticking to hands;
most dusting flour will fall off, it's not intended to be incorporated into dough),
turn dough in hands, gently stretching surface of dough,
rotating ball a quarter-turn as you go,
creating a rounded top and a bunched bottom.

5. Place shaped dough on prepared pizza peel and let rest, uncovered,
for 40 minutes.

Repeat with remaining dough or refrigerate it in lidded container.
(Even one day's storage improves flavor and texture of bread.
Dough can also be frozen in 1-pound portions in airtight containers
and defrosted overnight in refrigerator prior to baking day.)
Dust dough with flour.

6. Using a serrated knife, slash top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.

From:

Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois.
Categories:
BreadsGrains, Flours, BeansSidesVeganVegetarian
Tags:
cornmeal
Prep time:
5 minutes, at least 2 hours rest time for dough, can be refrigerated up to 2 weeks

Cook time:
About 30 minutes

Serves 4

Jeff Hertzberg, M.D., works as a consultant and academic focusing on health-improvement programs. He is the co-author of Artisan Bread in Five Minutes a Day, Healthy Bread in Five Minutes a Day andArtisan Pizza and Flatbread in Five Minutes a Day.