That is the name of the new baking book Molly gave me. And yes, it really is possible to make Artisan Bread in five minutes a day (depending on how you measure the time). The trick is to make the dough in advance and then keep it in your fridge for up to two weeks. The basic recipe is really easy and it doesn't even require kneading. On baking day you simply cut off a pound or so of the dough shape it, let it rise and bake. If you don't count the rising and baking time (because presumably you are doing something else during this time) it really only takes about five minutes. Not only is it quick, but the bread has a really great flavor. I have made four loaves of this bread already and really love it. To last batch of dough I added dried thyme leaves and rosemary leaves for a more flavorful herb bread. The bread was so delicious we didn't even make sandwiches with it, we simply ate it will cheese in our lunches.
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| My first loaf ready to go in the oven |
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| Success! |
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| My second loaf was a little large and features a different "slash" pattern. |
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