Artisan Bread in 5 minutes a day; recipe at post 30

Kaz2904

Well mines been resting for nearly 2 hours now. DH is doing pizza and wedges for tea so I might get him to sneak a loaf in or maybe make some rolls with it.
I'm sceptical at the moment because I didn't have sea salt so just used normal but will see how that goes. Must say how very impressed I am with the recipe so far. It was dead easy. Just going to go and put some on the tray now so I can let it rise for an hour before it goes in the oven.
Seems really inexpensive to make too! And it's a way to get rid of the yeast that isn't working in my bm at the moment!!!
Thanks for this thread.

ETA: out of the oven in 15 minutes, I did long sausage shaped ones. OMG, they are divine!

lesley1960

I made the dough a few days a ago , plonked a couple of lumps in a bread tin, didnt rise very well , turned out a bit like panini.
Chucked the rest as one lump on a baking tray , very odd looking loaf lol , didnt rise much but tastes very nice , i think tonight i will slice some layer it with garlic butter and warm through in the oven , should make very good garlic bread i would think.

I am using the yeast that needs to be activated as opposed the the bread machine yeast is this right? It smells very yeasty as its cooking

tiptoes

I'm going to give this a go atthe weekend as have been having trouble with my BM. DD and Ds also want me to try the nutella one, which if it work may make a great sunday morning breakfast treat.

http://steamykitchen.com/blog/2008/01/13/challah/

Twig

This is great ! I've got my second load of dough in the fridge already - first lot went in 2 days, not sure I'll ever have any in the fridge for 2 weeks LOL:rotfl:

Thanks Greenman!

npsmama

Newlywed, Yes, that's right!

It makes perfect baguettes: I am a good judge: I am French!!

GreenManG0

you can make most thinks, baguettes, loafs, pizza, flatbreads, sweetbreads! there are so many different variations in the book i wouldtake forever to write them!
I just use the small packets of dry yeast, 1 for half thwe quantity of the recipe, 2 for the full recipe!

sashanut

dutchy wrote: »

Help! I think I'm missing something very obvious; I've looked at the links, but am unable to find the actual recipe for the 'master dough'. Can somebody please give me some guidance, as I'm desperate to see it and try it!

Thank you!

Dutchy x

Mee too...............searched for ages but no luck...

GreenManG0

sashanut wrote: »

Mee too...............searched for ages but no luck...

basic recipe: http://www.showcaseminnesota.com/rec....aspx?rid=4696
More detailed recipe here with all the temps and tips needed to get you started!

Hope this helps!

newlywed

npsmama wrote: »

Newlywed, Yes, that's right!

Right that sounds just like my kinda cooking bung it in, stir it up and leave it Will be having a try at the weekend ... as soon as I get some yeast (as mine is outta date ). Was planning pizzas so that means I don't have to buy the plain base now - hopefully

Petlamb

i'm going to have to have a try with this... i have to admit im a bit sceptical but so far everyone sounds like theyre getting on well with it... fingers crossed!