The best thing since sliced bread is…well…sliced bread!
I recently purchased this book, thanks to the recommendation of my friend Bethany, and since the day I bought it about 3 weeks ago, I have not once been without fresh baked bread when I wanted it.
The secret to this recipe is a high-moisture dough that can be refrigerated for up to 2 weeks. You mix the ingredients together to create enough dough for four loaves, let the yeast do its thing for about 2 hours, and the dough is either ready to be baked or ready to go into the fridge for whenever you’re ready for some fresh bread. Pull off enough dough for a loaf and bake it at a high temperature (I use a pizza stone). And this stuff is DELICIOUS ! This bread is a perfect mixture of crusty and soft, light and airy, yet thick and hearty. It is infinitely adaptable: we’ve already used the same dough to make pizza, bacon and eggs in toast, naan bread and several varieties of the traditional loaf (sandwich bread, rustic boule, ciabatta, baguette).
My husband likes to tell me that I should be on an infomercial, because I have evangelized this book to so many people, but it is just too good not to share! I hope I’ve convinced you to buy the book, because, seriously, with just 5 minutes of active time (the rest of the time is just letting the dough rise/settle) you can have a delicious, homemade artisan loaf of bread whenever you want one!
Filed under: Mmm food...