The Best of Artisan Bread in Five Minutes a Day
Favorite Recipes from BreadIn5
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- ¥1,800
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- ¥1,800
Publisher Description
WITH A FOREWORD BY ANDREW ZIMMERN
"What Zoë and Jeff have done with the Artisan Bread in Five Minutes series is prove that the world’s easiest yeasted loaf, the most versatile bread dough recipe (even pizza!), can be taken in so many directions and have so many applications that it has created a series of hits." —From the Foreword by Andrew Zimmern
From Jeff Hertzberg, M.D., and Magnolia Network's Zoë François, the authors of the Artisan Bread in Five Minutes a Day series, comes a collection of all time favorite recipes and techniques.
With nearly one million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. But with five very different “Bread in Five” books to choose from, bakers have been asking: “Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?”
With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs. In addition to old favorites, the book pulls in a few new tricks, tips, and techniques that Jeff and Zoë have learned along the way. With this revolutionary stored-dough technique—along with color and instructional black-and-white photographs—readers can have stunning, delicious bread on day one. The Best of Artisan Bread in Five Minutes a Day will make everyone a baker—with only five minutes a day of active preparation time.
PUBLISHERS WEEKLY
After 15 years, over 860,000 copies of their bread cookbook series in print, and a pandemic-fueled sourdough craze, Hertzberg and François (Holiday Celebration Breads in Five Minutes a Day) collect 80 of their most adaptable recipes and supplement them with a host of new techniques and shortcuts in this definitive guide to bread making. Their simplified method of refrigerating high-moisture, no-knead doughs for daily baking can be applied to whole-grain, enriched, and sourdough loaves; pizzas; and even gluten-free breads—each of which gets its own chapter. (The five minutes a day refers to active prep time for the doughs.) Beyond loaves, boules, and flatbreads are a raspberry star bread, and honey-glazed doughnuts—which, when fried properly, take in only 15 to 45 calories' worth of oil. Dietary accommodations include a healthier version of brioche, made with less butter and a blend of white and whole-wheat flours, and a gluten-free take on rye bread that uses teff flour. A thorough rundown of troubleshooting tips covers storage, freezing, cooking on the grill, par-baking, and issues with density. Based on feedback from readers, the authors offer recipes with reduced amounts of yeast, "flavor boost" options, and variations for resting and baking times. Both veteran and novice bread bakers will find empowerment and inspiration in this excellent guide.
