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Artisan Bread in Five Minutes a Day
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From Publishers Weekly
While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François 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. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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While the phrase artisan bread typically evokes images of labor-intensive sessions and top-notch ingredients, for authors Hertzberg and François 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. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.
Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.
With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know.
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Key Phrases - Statistically Improbable Phrases (SIPs):
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empty broiler tray, unrefrigerated dough, dough attachment, storing the dough, stored dough, capacity food processor, cornstarch wash, slide the loaf, dough from the board, pizza peel, deep parallel cuts, larger loaves, sprinkle the loaf, crackling crust, loaf pan breads, nonstick loaf pan, duty stand mixer, baking stone, silicone mat, other shelf, brioche dough, bagel dough, serrated bread knife, color photo insert, dough scraper Key Phrases - Capitalized Phrases (CAPs): (learn more)
European Peasant, Italian Semolina, Light Whole Wheat, Chocolate Bread, Middle Eastern, Deli-Style Rye, King Arthur Flour, Café du Monde, Eastern European, New Orleans, The Boiling-Pot, Baking Time Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
empty broiler tray, unrefrigerated dough, dough attachment, storing the dough, stored dough, capacity food processor, cornstarch wash, slide the loaf, dough from the board, pizza peel, deep parallel cuts, larger loaves, sprinkle the loaf, crackling crust, loaf pan breads, nonstick loaf pan, duty stand mixer, baking stone, silicone mat, other shelf, brioche dough, bagel dough, serrated bread knife, color photo insert, dough scraper Key Phrases - Capitalized Phrases (CAPs): (learn more)
European Peasant, Italian Semolina, Light Whole Wheat, Chocolate Bread, Middle Eastern, Deli-Style Rye, King Arthur Flour, Café du Monde, Eastern European, New Orleans, The Boiling-Pot, Baking Time Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
What Do Customers Ultimately Buy After Viewing This Item?
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95% buy the item featured on this page: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking $16.77 |
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2% buy The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread $23.10 |
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2% buy Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients$18.47 |
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