Our Daily Bread
I can’t say enough good things about Jeff Hertzberg & Zoe Francois’ bread books. We have so much fun baking fresh bread, pizza crust, ciabatta and focaccia whenever we like.
I have Artisan Bread in 5 Minutes a Day, and Artisan Pizza and Flatbread in 5 Minutes a Day. They even have a whole grain and gluten-free version if you prefer. And, they’re based in Minneapolis!
Nice wine and fresh bread transform leftovers into a real treat.
Their unique process is as follows:
- mix up a very wet, yeast based bread dough
- Let it rise for an hour or two
- Refrigerate
- Use over the following two weeks
Tonight, we were having leftovers, no big deal. We had a couple of nice bottles of wine open. Fresh, hot bread can transform leftovers into a real treat. Ciabatta fresh from the oven, so good!
Crisp crust, warm moist interior, you can’t even get this at the bakery
Once you have the dough in your fridge, you only need to have enough time to pre-heat the oven and to allow about 20-40 minutes to bake the bread.
Buy one of the books. If you like it, you’ll want to invest in a bread/pizza stone
You’ll need to invest in one of their books to get the recipe, but I think you’ll be very happy you did. The books are full of good advice, variations, and some killer recipes. In their pizza book, we found an incredible recipe for brussels sprouts, pancetta and pecorino pizza – amazing.
Typical loaf of ABin5 bread
This fresh bread will go with almost any meal.
