Bread in 5 minutes? Yeah sure!

Weeeeelllll, not EXACTLY 5 mins. But a lot faster than any other bread I've made!!!

Let me go over the process a bit...then include the recipe afterward:


Water @ 100 degrees, plus 1 package of yeast, and salt. Mix a bit. You don't even have to worry about all the yeast dissolving they said in the instructions.

Dump in your flour and mix just until dry flour dissipates.







Put dough into a container (not airtight) and let rise for 2 hours.










Here it is after two hours.










YAY, it worked!


Now put in the fridge until tomorrow to make your first bread. You can bake some immediately if you want too.







I only made half of the recipe from the book. I didn't want TONS of dough when I wasn't sure if it would work. So I cut the dough in half with scissors.







Put cornmeal on your parchment paper (they suggest to do it without but honestly I just didn't want cornmeal all over the oven burning for weeks).









Place your "cloaked" dough on the cornmeal. Let rest for 40 minutes. My dough was still cold and rose just a little. I let it keep rising until I doubled (perhaps 1 hr-15 mins?)









Flour top, cut slashes into dough. Place this parchment on a cookie sheet turned upside down (so you can slide it right off)









Bake in preheated 400 degree oven. Slide dough on pizza stone. Yes, I HIGHLY suggest you get one. They aren't too costly and you can use it for many things! (A later post!)

Put one cup of water in a broiler pan that is underneath your dough ....STEAM BABY!

Bake for 30 minutes.




TA-DAH!

So crispy, crusty on the outside and so soft and fluffy on the inside. I tell ya....nuffin bettah than freshly baked bread!

Oh the smell in the house!



Now the recipe but afterward read the catch:

Artisan Bread in 5 minutes Master Recipe
by Jeff Hertzberg and Zoe Francois

1-1/2 cup of warm water (100 degrees)
1 pkg. yeast
2 tsp. salt
3 + 1/4 cup flour
cornmeal

Needs: pizza stone, container for dough storage, pizza peel would be nice, but not necessary

The CATCH:

You really need to buy the book. If you noticed my lack of instructions after the list of ingredients that is because the instructions are VERY DETAILED. Like 'cloaking'....I didn't know what that was until I read it. ALSO....if you buy the book it came to my attention that the authors made a website to correct some many many errors. Um, like the yeast amount to practically every recipe? Here's their link so you can correct the errors when you buy the book. I went through every page. I had to correct like half. I just changed it in my book. No biggie.

Lastly, Cassie (such a cutie!) from How to Eat a Cupcake made her own video and it really helped me visualize after I read the book. This is the part two. I highly recommend this book and recipe!