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Hurray!
It’s true, it’s right up there with making a flaky pie crust: I didn’t think I’d ever make it — my own bread. I used to break out in a cold sweat when I thought about it.
While I was in Vancouver a months ago I learned of the book, Artisan Bread in Five Minutes a Day
So here I was, got the book, baking stone (well I used a pizza stone), oven thermometer and single edge blades from the hardware store and started baking boulés using the book’s Master Recipe. In fact, I made 8 boules to date. I’m a perfectionist, what can I say? I still have to work on the boules looking like Hershey’s kisses, though. Then I moved on to another recipe: whole wheat bread. The first one in the oven was a disaster because I used the wrong size of pan, so the bread was half loaf, the bad kind — halved horizontally. It looked like a recession bread, haha.
I made another one the following evening using the proportion for two loaves for make up for the larger pan. [Insert angelic chorus...] See:
The hardest part for me with these breads is waiting for the bread to cool down so I can slice it. I waited 1.5 hours to slice this brown babe.
The crust is not hard, but not too soft, either. It’s perfect. The bread has a hint of sweetness from the honey, but you can barely taste it. It is perfect for making sandwiches. I’m completely happy just slathering butter on it. It’s a very filling snack, too. One slice is enough.
I’m so happy. I did it, I did it! I made a loaf bread and it didn’t suck. I fully credit the book, which I think you should get right now if you’re even thinking about trying to make bread. It is no knead bread. You don’t need a stand mixer with a dough hook. The latter is important to me because my Kitchenaid is in Vancouver, hehe. And you know what — and trust me when I say that I can’t believe I’m saying this:
Making bread is easy!
I’m now one of those who join the chorus in praising Artisan Bread in Five Minutes a Day as THE book that changed my attitude towards baking breads and completely turned me into that Crazy Bread Baking Lady.
This is also our very first entry into any cooking/baking challenge among the food blogging community. It really is hard for me — for us — to join them because of everything going on, including my regular travel. But I’m committing to 3 challenges per month, including Ben’s Homemade Food Challenge. This month is for Homemade Bread. I think when I saw Ben’s announcement, it was after I baked my first boule, and it couldn’t have been better timed!
Here’s the recipe from the book:
Whoel Wheat Sandwich Bread Inspired by Chris Kimball
Makes 3 1.5-lb loaves. Recipe is easily doubled or halved.
Ingredients
- 3 cups lukewarm water
- 1 1/2 tbsp granulated yeast
- 1 tbsp + 1 tsp salt
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1/4 cup rye flour
- 1/2 cup wheat germ
- 2 3/4 cups whole wheat flour
- 2 3/4 cups unbleached all-purpose flour
- Neutral-tasting oil for greasing the pan
- Mixing and storing the dough: Mix the yeast, salt, honey, and butter with the lukewarm water in a 5-quart bowl, or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate lidded (not airtight) container and use over the next 5 days.
- On baking day, light grease 9×49x3″ nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2-lb (cantaloupe-size) piece. Dust the piece 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. Form an elongated oval and place it into the prepared pan. Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough).
- Twenty minutes before baking time, preheat the oven to 400°F, with an empty boiler tray on any other shelf that won’t interfere with the rising bread.
- Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the boiler tray and quickly close the oven door. Bake for about 50 minutes, or until deeply browned and firm.
- Allow to cool before slicing or eating.
Seriously… don’t you love this cookbook?! Just made the Bran-Enriched White Bread myself… and it had a great flavor (and crust)! And, glad to see that you were able to make your WW loaf rise so much… I think my problem has been that I didn’t add twice the amount of dough to the loaf pan like you did. So, thanks!
Ks last blog post..Artisan Bread in 5 Minutes a Day…
joy Reply:
March 16th, 2009 at 7:49 am
Love, love , love it! Best money I’ve spent these days. My first loaf was lacking in dough so I just decided to double. Next time, I’ll try to just do 1.5x, but increase the rising time. I’ve been reading on their Q&A and from other bakers that this might help. Have you checked their errata page on their site? Just wondering how long you let your dough rise before baking. Because they said depending on the temp of your kitchen, you might have to leave it for up to 1.5 hr.
K Reply:
March 16th, 2009 at 8:14 am
That’s a good pointer, as I do think that my apartment’s temp is lower than it should be….and that’s probably part of the problem, too! :o) I just get so excited to eat it, and then can’t wait… oops.
Ks last blog post..Artisan Bread in 5 Minutes a Day…
That looks fantastic!!! Way to go!
joy Reply:
March 16th, 2009 at 7:49 am
Thank you! :)
I told you making bread is easy! Congratulations your bread looks amazing! Yes, there are always little setbacks along the way, but it is totally worth it, isn’t it?
Thanks for sharing this with the Homemade gang :)
Bens last blog post..PPN #104 Roundup
joy Reply:
March 16th, 2009 at 7:50 am
I know…I’m glad I took the bread-baking plunge. The setbacks get my gears going, since I love problem-solving. Hehe. I still envy your loaves, though. Someday!
That bread looks crusty and yum! Hehe my bread always sucks. I can never get anything that requires making dough to turn out right. (I leave that to the husband hehe).
Teas last blog post..Getting married in Canada?
joy Reply:
March 17th, 2009 at 8:14 am
It is yum! Almost gone. :) I’m responsible for the bread and baking in the kitchen. Surprisingly, Dan’s the one who works with fondant. :p
Looking at your bread I’m feeling like a cheater that I use a breadmaker to make mine. Then I set it so I’d wake up to freshly baked Irish Soda Bread – yum. I don’t feel so bad now, but I’m still a cheater. :)
Condo Bluess last blog post..10 Ways I Greened my Home for St. Patrick’s Day
joy Reply:
March 17th, 2009 at 8:15 am
Don’t! I used to eat bread from a bread machine because my mom loved that thing. Hehe. It tastes different from the ‘handmade’ bread, though, the latter seems heartier to me.
Easy and tastes good. Totally a reason to make your own bread.
The Duo Dishess last blog post..This Is When You Know It’s Worth It
joy Reply:
March 17th, 2009 at 8:16 am
I feel so liberated. Hahah.
It sure didn’t suck! It looks wonderful – many congrats on starting your own bread-baking. It’s fun to have someone to compare notes with on Twitter :-)
Kathy – Panini Happys last blog post..Homemade Peanut Butter & Caramelized Banana Panini
joy Reply:
March 17th, 2009 at 8:17 am
Thanks! Now I don’t feel left out when Tweeps talk about ABin5.
I love this book too, and that is my next recipe to try!
Marys last blog post..Artisan Bread in Five
I have just borrowed this book from the library. My dough for the Master Recipe is sitting in the fridge, has been since Sunday! I will be using it in a couple of days! I can’t wait to see how it turns out!
joy Reply:
March 17th, 2009 at 8:18 am
Good luck with your bread! I’m sure you will love it. You are good for waiting, it tastes more sourdough-y after a few days. :)
Hi Joy, your bread is Gorgeous!! I’m so glad you tried the book and are baking bread that doesn’t suck! LOL! I’m sure it tastes as great as it looks!
Happy baking! Zoë
Zoë Françoiss last blog post..Charlie’s Chocolate Charlotte for his 8th Birthday! (how to make your own ladyfingers!)
joy Reply:
March 17th, 2009 at 8:20 am
Thanks for your comment and for writing an awesome book, Zoë! :) I am so glad I got it. Love, love the breads — they taste even better than they look. I’m going to be lugging your book around when I go back to Vancouver. I can’t live without homemade bread now!
I just made my first loaf of bread using the Master recipe and it couldn’t be easier. I’m totally a bread maker now. :-)
The Food Hunters last blog post..Citrus Glazed Polenta Cake from Dolce Italiano
joy Reply:
March 25th, 2009 at 8:11 am
Isn’t it great? :) Glad you got started, fellow bread maker. :)
GREAT job for your first time! Do you have the fever now??? Don’t you love Zoe’s recipes? I used her baguette recipe over the holidays and it was fantastic!
Chez Uss last blog post..Blue Cheese Souffle
joy Reply:
March 25th, 2009 at 8:11 am
Thanks! I do…it’s crazy. I have yet to try making baguettes — I’m scared! Haha.
I love brown breads with lots of whole wheat in it. Looks perfectly shaped!
Judes last blog post..Hazelnut, Fig, Fennel Seed, and Rosemary Bread
joy Reply:
March 25th, 2009 at 8:12 am
I do, too. Thanks a lot!
and your bread looks delicious! i love whole wheat bread! and baguettes are super easy, try it and you will love it!
aprils last blog post..Fresh Bread Made Easy
joy Reply:
March 26th, 2009 at 2:24 am
Thanks, April! I have some dough left in the fridge, I think I’ll try to make that as baguettes. :) Thanks for the inspiration.
looks WONDERFUL! that is my kind of bread! but why do they insist you let it cool? warm bread out of the oven is one of my favorite things in the world.
katys last blog post..Roasted Pepper Crackers
joy Reply:
March 26th, 2009 at 2:25 am
Thanks, Katy! They say that you let it cool to keep the bread from drying out. We ate the first few breads I made out of the oven. It was so good! :)
Oh god, so obsessed with this book it’s not even funny. I can’t even count how many whole wheat loaves I’ve made. And every time I pull a fresh loaf out of the oven I say, “Holy s–t! It’s real bread!”
Great blog!
Beautiful bread!!
I wanted to make one on Easter Monday as we run out of bread but my oven break on that day :(
I love freshly baked bread… when it is still hot and butter melting on it…. :)
Margot
Coffee & Vanillas last blog post..Traditional Polish Easter Eggs Dyed in Onion Shells