The Best of Artisan Bread in Five Minutes a Day
Favorite Recipes from BreadIn5
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- $15.99
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- $15.99
Publisher Description
From Jeff Hertzberg, M.D. and Magnolia Network's Zoë François, authors of the Artisan Bread in Five Minutes a Day series, comes a collection of all time favorite recipes and techniques.
Dive headfirst into the gratifying world of homemade bread with The Best of Artisan Bread in Five Minutes a Day.
Transcending merely a recipe book, this baking odyssey promises to be your constant companion, serving up the 80 most coveted recipes hand-picked from the prestigious “Bread in Five” series. From rich loaves enriched with eggs and butter to healthful whole grain recipes, versatile flatbreads, and even gluten-free options, this collection unravels an assortment of favorites.
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 their 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.
