We took the plunge!
David spent a few days in Texas celebrating his sister’s birthday; I had to stay behind because I had to work. Phooie.
But! While he was in the great city of San Antonio, his sister taught him allllll about the book above– Artisan Bread in Five Minutes a Day.
This book has been all the rage in the blogosphere for a while now, but I never gave it much credence. Until David texted me late one night to tell me he’d already ordered the book from Amazon, plus all the gear, and we’d be making bread on his birthday to celebrate.
Clearly, we are two wild and crazy guys.
The recipe is simple; you can quite literally mix it all up in less than five minutes.
- 3 cups lukewarm water
- 1 1/2 Tablespoons granulated yeast (1 1/2 packets)
- 1 1/2 Tablespoons kosher salt
- 6 1/2 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
- Put your lukewarm water in a large (over 5 quart) container. We bought a huge BPA free plastic bucket on Amazon.
- Bloom your yeast in the water for a few seconds, then add the salt.
- Add the flour and stir with a heavy-duty spoon, until all the flour is incorporated. You’ll get kind of a gummy mass, like in the photo below. Don’t bother kneading it, that’s unnecessary
- Then let the yeast do its business in a large container on your countertop for a few hours.
I searched for a YouTube animation of how yeast works, but came up short. It eats carbs/sugar, then toots out carbon dioxide to make the bread rise. Seriously, I love food science!
All of the baking finally got us to use my adorable owl measuring cups, that David got me for Christmas!
If you’re wondering, the loaves come together easily and the entire batch makes four, one-pound loaves. David did some maths and figured out that each love costs about 50 cents apiece, which is way cheaper than the $4 a loaf rustic bread costs in our grocery store.
Now, I have long had a bad relationship with baking with yeast. I have battled flat breads and muffins and croissants for years. I can’t even make non-yeasty things rise on most occasions– if anyone remembers my cookie fail from years back will know.
Photo blurry because I couldn’t wait to crack those suckers open.
*Skip to the one minute mark on this video to get the title reference. Slash– THAT IS MY FAVORITE MOVIE EVER.
Have you tried making bread at home? Have you– like me– had a tumultuous relationship with bread yeast?Pin It