Wednesday, September 19, 2012

My Favourite Cookbook of the Past Two Years!

[Today's a rare recycled post. It was originally published in 2010, but I'm republishing it today as a thank you to the authors. I'm thanking them because we finally got around to trying their 5 minute, no-knead, rye bread and given how amazingly well it turned out, we'll never be shelling out $4-$5 for a bakery rye ever again. If you baked 4 loaves a year, you'd pay for the book!]

You should ditch your bread maker!

A few days ago in the comments I promised someone a positive post and so here it is. It's about a new cookbook I recently bought and am very excited about. It's called, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and after a quick read and a trial run, I'm willing to bet it lives up to its billing.

The premise is simple and builds off the concept of no-knead bread making. All you've got to do is mix the ingredients together (either by hand or via a mixer with a dough hook), stop, let rise for different amounts of time depending on recipe, put in fridge and then use on an as needed basis for up to 2 weeks! What that means of course is you've got a large batch of dough (enough for let's say 4-6 loaves) in your fridge and then when you feel like fresh, preservative free bread, where you've controlled and been in charge of every last ingredient, you simply cut off a hunk of dough, let it rise for 20 minutes and pop it into the oven in a loaf pan or on its own.

The recipes look gorgeous, extremely easy to make and with stores like bulk barn selling all sorts of different types of flour, very inexpensive.

If you want your own copy Amazon.ca has it for $22.56 CAD while Amazon.com has it at $16.00 USD (for the sake of transparency you should know those links are Amazon Associate links).

You'll also want a pizza stone (on which to cook some of the recipes) and some lidded containers that will hold large volumes of dough in your fridge.

Over the course of the past 2 years, it has become perhaps our most beloved cookbook!

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10 comments:

  1. I've been a huge fan of no-knead bread since Jim Lahey (at the Sullivan Street Bakery in Manhattan) introduced it via Mark Bittman in the New York Times a few years ago! I don't even keep mine in the fridge - I always have a batch of dough bubbling away on the countertop. When it gets baked, I stir together more flour, salt, water and yeast.. about a minute of work for unbelievable bread! And chewy, bulbous pizza dough. Anyone can make fantastic bread!

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  2. Anonymous6:53 pm

    I was the person to whom you promised a more positive post - thanks for this bread idea! I'll try it during Reading Week (the university-version of spring break).
    Oh, and more good news pour vous! At risk of sounding vindictive and cruel, Jillian Michaels (the Biggest Loser "fitness expert") is getting sued for making false claims on those diet pills sold under her name! YES!

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  3. I might need to pick up that book, I love Artisan bread.

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  4. I just came across this post and wanted to sing my praises also. My husband will eat a whole roll of the Sun-dried Tomato and Parmesan loaf. I haven't had much luck making a sandwich loaf tall enough, but I love using the recipes for everything else.

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  5. I think they did have a recipe in one of their cookbooks for a pretty decent gluten-free bread too.. that is one thing I miss, making bread... (and happy Talk Like A Pirate Day!) ARRRRR!

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  6. Anonymous9:09 am

    Awesome! I have made the Lahey bread but this sounds even better - only have to mix it up once a week.

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  7. thanks for the reminder! I did use these recipes/method when the book first came out, but for some reason fell off the wagon and forgot (probably when summer came and we couldn't bear to turn on the oven). My rye flour is no doubt bad/rancid by now...time to buy some fresh stuff!

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  8. Anonymous12:05 pm

    I've been making this type of bread for a couple of years now. Itis so good. The crust is nice and chewy and the crumb is moist so it last a long time without drying out and becoming stale. What I find interesting is that this method of slow, long fermentation breaks down some of the gluten and slow fermentation is the way bread was made for hundreds of years. Apparently, in Europe, you could not call something bread unless it had fermented at least 24 hours. Don't know if that is still true. Anyway, this doesn't mean it is gluten free, but the total gluten load is a lot less and may be easier to tolerate. Since I have discovered this way of making bread I don't use my old kneading recipes anymore since the product is superior.

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  9. So glad you like our book, come to our website anytime you have questions BreadIn5.com. I like seeing a fellow doctor rejecting the idea that bread, carbs, or any certain type of carbs are the culprit in obesity.

    Jeff Hertzberg
    Co-author

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  10. Anonymous5:26 pm

    love the idea of this- are any of the recipes vegan?

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