And I Make Bread, Bread, Bread*

by Emily Steers on 07/04/2012

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
  1. Put your lukewarm water in a large (over 5 quart) container. We bought a huge BPA free plastic bucket on Amazon.
  2. Bloom your yeast in the water for a few seconds, then add the salt.
  3. 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
  4. 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 curious, I used the new Sherwin-Williams Chip It! app to make a paint palette of the above photo. Isn’t it cool?

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.

But look!

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?

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{ 7 comments… read them below or add one }

Ada July 5, 2012 at 6:01 AM

I just baked bread last night. I try to make all of our bread since it’s way cheaper and so much better. The bread I make is a simply, good, everyday bread for toast and sandwiches. I’m still looking for a good crusty, more artisan bread like this one. And I need to find a good foccacia recipe too. I really love making bread – it always calms me down.


barb July 5, 2012 at 5:24 PM

I love the toot reference


emily July 5, 2012 at 5:27 PM

you know i can’t turn down a good fart reference.


Michelle @ Rosy Blu July 5, 2012 at 7:37 PM

I learned so much from this post. Like how yeast toots out carbon dioxide. You make me giggle.

Also, your paint pallet is SUPER cute, and if you can go ahead and send me some of that bread, it would be great. Please and thank you. Because it’s a hundred degrees here, and I think if I turned on the oven, our AC would sputter and die. And yours looks gooood.

Someday, when it doesn’t feel like hell outside, I’ll make my own. Thanks for the great instructions!


emily July 6, 2012 at 10:24 AM

haha, thank you! i seriously love food science, but i need to boil it down to the basics in order to understand it. maybe no one likes thinking about how they eat yeast gas, but i find it HILARIOUS.

if i took a photo of what it’s like outside today, all the flights to Southern California would be booked within a second. dreary, 60-75 degrees, kinda damp. i feel like we always have the weather everyone else wants. i feel like we should start a bread delivery service! overnight it to everyone who is getting all the summery weather!


Katelyn Benton July 6, 2012 at 2:25 PM

Can I come over for a bread baking lesson? I’ve got the ingredients, but have been putting off giving it a proper go!


emily July 6, 2012 at 4:35 PM

i’ll be honest– with this, it isn’t hard! we’ll have to have you guys over for a tutorial for sure ;-)


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