Brenda J, August 9, 2010 (view all comments by Brenda J)
I'm a foodie. I hang out online with other foodies. I cannot TELL you how many rave reviews of the recipes from Artison BREAD in FIVE Minutes a Day I have received (via email or forums/blogs)from these people. (They even send me PHOTOS of the breads they have made from this book.) SO, I bought it. My husband got hold of it. He's never baked a loaf of bread in his LIFE! Next thing I know (it's only been in our house 1 day) he's baking! I witnessed everything. He made all the first recipes in the book within the next several weeks. We both learned so much! It's kind of amazing--we were quite in awe--whipping out different shaped loaves with such ease (and so little cleanup).
See: You make a batch (in a bowl or in a mixer)...put it in the fridge...and then pull out bread to bake all week!!!!! AND, there are lots and lots of varieties and shapes of breads included. One gal friend of mine (her main interest is bread) has just about made them ALL the recipes in the book (and many times). She does get hung up making certain ones more than others because she has found a couple of them that she craves...and her husband LOVES bread. (Also, she likes to order seeds from King Arthur and sprinkle them on top of some of the kinds--and she likes to play with shapes..braids and things like that.)
If you read from page 1 you will see how AT EASE the authors make you feel. Water temp doesn't matter that much; nor does the type of yeast you use (as I recall). OH and the authors have a website...and they stay involved. If they have made any changes to the recipes, they put those changes up at their site; I've also seen them turn up at forums to help people who are asking questions about the technique or the book.
My favorite loaves so far have been the rye. Do a bit of searching around on the web and you, too, will see lots of rave chat and comments about this book. This is one cookbook I am EXTREMELY glad I purchased. (They have since come out with book 2, devoted to only 'healthy' breads in 5 minutes a day. We are purchasing that one for sure, too!) When you have these books there isn't much sense in buying breads...and oh, I've given some of our loaves as gifts. People LOVE receiving fresh bread!!
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Hubert, December 2, 2009 (view all comments by Hubert)
It just works - great bread, with minimal effort, and the results are great. I live a mile high, and the recipes work without the altitude adjustments. Besides the simplicity also the variations in the book are a recommendation, they inspire to try your own (focaccia with the herbs and onions in the dough for example).
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Deborah Fochler, March 22, 2009 (view all comments by Deborah Fochler)
About ten years go I got a bread machine for Christmas, we used it a few times. Since then it has been in a closet collecting dust. A friend gave me this book. The recipes and directions are easy to follow even if you dont have a bread machine. I made the Caramel Pecan Rolls for my book club and everyone raved about them. The only problem was I didnt make enough because we ran out. Everyone loves fresh bread and rolls and this book makes the process easy for even the most basic cook. A wonderful cookbook for all.
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beewang, March 21, 2009 (view all comments by beewang)
This book has revolutionized my bread-making life! I live overseas and have a very small oven, no bread stone, no oven thermometer and a small fridge yet I still end up making amazing loaves of bread. Just made the caramel pecan rolls today and they were gloriously tasty. I'd recommend this to anyone who is even just tempted to make their own bread.
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hans1247, December 13, 2008 (view all comments by hans1247)
I work part time in one of the busiest and best heralded artisan bread shops in Minneaplis. Granted, I only sell the bread, but watching the precise and tedious work of the bakers there left me terrified of baking bread at home. They are truly artists and scientists. I bought this book and reading trough it I felt less afraid of making my own leaps into bread making at home. They educate you about the art of making bread and teach you what steps they are changing to simplify the process. So far I have enjoyed baking the Broa, a Portuguese corn bread, and their Light Whole Wheat Bread. I found their instructions complete and the results delicious! A nice gift book, I think, because not everyone would treat themselves to this kind of cookbook.
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Thomas Dunne Books -
by Bry H.,
I'm super impatient when it comes to cooking and need something simple to make. Not only was this cookbook easy to use but it produced some very delicious results. I'm constantly looking through it as a reminder for the recipes I use frequently.
by Bry H.
"Publishers Weekly Review"
by Publishers Weekly,
"While the phrase 'artisan bread' typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and Franois it means five minutes. An intriguing concept — high-quality, fresh bread in less time than it takes to boil water. The authors' promises of no kneading, no starter, no proofing yeast and no need for a bread machine is based on the concept of mixed and risen high-moisture dough stored in the fridge for up to two weeks (dough is cut into pieces and popped in the oven for fresh loaves as desired). Note: for those tracking minutes, the five-minutes doesn't include the 20-minute resting time for dough or 30 minutes for baking. After concise, introductory chapters on ingredients, equipment, and tips and techniques, readers are presented with the master recipe, a free-form loaf of French boule that is the model for all breads in the book. Three main chapters — 'Peasant Loaves,' 'Flatbreads and Pizzas' and 'Enriched Breads and Pastries' — are filled with tempting selections and focus on ethnic breads and pastries including Couronne from France; Limpa from Scandinavia; Ksara from Morocco; Broa from Portugal; and Chocolate-Raisin Babka from the Ukraine, but the basics (Oatmeal Bread, Bagels, White Bread) are all here, too. A smattering of companion recipes such as Tuscan White Bean Dip and Portuguese Fish Stew are peppered throughout. While experienced bakers and true gourmands will skip this one, those looking for an innovative approach to making bread just might find it in these recipes." Publishers Weekly (Copyright Reed Business Information, Inc.)
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