Your Daily Bread
I’ve noticed every time we return home from our annual visit to Germany, my husband is a little depressed. At first, I thought it was that he missed his family… then I thought it was the weather… Finally, I realized it was the bread. Of course, he does miss his family and he hates the heat in South Florida, but the bread is what causes his sadness upon each return. The bread in Germany is amazing. His parents go out each morning to a local bakery and bring home a few brochen (small bread rolls) for us to eat for breakfast. You could say this spoils us… especially when we get home and the bread is awful here. The only way to get really good bread here is to find a great European bakery close to where you live or make it yourself. I’ve given up on finding a great European Bakery. They don’t seem to exist in South Florida… :(
So to keep a happy hubby, I set out to make bread more often. I have tons of bread baking cookbooks, but most recipes call for a two or sometimes three day process. Well, that is a little difficult with my busy life. I came across this book, Artisan Bread in Five Minutes A Day. Fabulous bread that takes you only 5 minutes to prepare? Rrrrrright. I thought it was a hoax… how can bread that is not kneaded be any good?!?!? Well… here’s the thing, IT IS GOOD! AND it really only takes 5 minutes of active time to bake fresh bread. I’m a believer, and we’ve been eating fresh bread more often (than we should! lol) I highly suggest everyone who likes bread to go out and buy this book… its totally worth it!
European Peasant Bread (adapted from Artisan Bread in Five Minutes a Day)
3 c lukewarm water
1 1/2 tbsp granulated yeast (2 packets)
2 tbsp kosher salt
1 c rye flour
1 c whole wheat flour
4 1/2 c unbleached all purpose flour
cornmeal for the pizza peel
1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5 quart bowl, or a lidded (not airtight) food container.
2. Mix in the remaining dry ingredients without kneading, using a spoon. You may need to use wet hands to incorporate the last bit of flour. No need for a mixer here. Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hrs.
3. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
4. When ready to bake, dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit sized) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a cornmeal covered pizza peel for 40 minutes.
5. Preheat oven to 500 degrees with a baking stone placed on the middle rack. The original recipe calls for 20 minute preheat, but I really like to get the oven as hot as possible. Place an empty broiler tray on any other shelf that won’t interfere with the rising bread.
6. Sprinkle the loaf liberally with flour and slash a cross, scallop, or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking, but tap off before slicing. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. bake for about 35 minutes until the top crust is deeply browned and very firm. Let cool before slicing or eating.
Critiques & Opinions
10 Critiques to “Your Daily Bread”
Leave a critique for the chef!
-
Find It
-
Previously Cooked
-
Categories
-
Monthly Archives
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
-
Blogs I love
- 50 Best Restaurants in the World
- Cannelle et Vanille
- Chicken Fried Gourmet
- Chubby Hubby
- Concoctions by Peabody
- Confections of a Foodie Bride
- Cooking with Amy
- David Lebovitz
- Delicious Days
- Delish
- In My Element
- Maloman Photographers (blog)
- Mango & Lime
- Miami Dish
- Nordljus
- Smitten Kitchen
- The Pioneer Woman Cooks!
- The Xocoatl Express
-
Chef Admin
Advertising
Advertise on ishotthechef.com 
 |
Looks delicious! If you let me know when you’ll be baking again, I’ll bring over the butter and jam :)
Being from Québec and now living on Vancouver Island I miss the good Montréal breads also. I have made good bread using this book. Worth the buy. Your bread looks delicious.
I have tried a few recipes from that bread book and it sure rocks!
your bread looks better like “german bread”,mmmhh…
I love that book and that bread! Just ordered their second book and should be arriving in the mail anytime. There is a group that just started that is baking it’s way through the new book, Healthy Bread in 5 Minutes. You shoul join! :) I just made the Pumpkin Pie Brioche, Delicious!
Try the bread at Gran Forno bakery on Las Olas Blvd, Fort Lauderdale.
I have this book as well and it’s great! Unfortunately I’m trying to lose weight right now but maybe when my kids get a bit bigger and they can eat some of the bread I’ll go back to baking daily from this book. There is nothing like the smell and taste of homemade bread. Making bread with my grandfather is one of my fondest memories of him.
I posted about their new book today! I love ABin5! So good and so easy!
Love this book! Zoe has a blog of her own (co-author)with lots more recipes.
Your loaf is a thing of beauty! I am so happy that you are baking the bread and enjoying it so much! Lovely website.
Thanks for sharing the bread with your readers, Zoë