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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients Hardcover – October 27, 2009
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Top Customer Reviews
One of the great things about the technique in ABFD is that the recipes are very forgiving and flexible, and I usually made variations, including using more whole grains.
Healthy Bread in Five Minutes a Day will not only alleviate some of the guilt, it has some really wonderful recipes and ideas using a wide range of whole grains, fruits, vegetables, gluten-free breads and pastries and even some healthy variations on some of the more delicious but not necessarily the healthiest breads from ABFD (such as the 100% whole grain butterfat and yolk fee Brioche!).
I tried many of the recipes in ABFD and most were very good to excellent, some outstanding.
I will, sadly, be putting ABFD on the shelf at least for a while. I really look forward to exploring the healthy recipes in this book. Let's see, if I make a different bread every 4 days, it will only take me about a year to go through the entire book.
For those of you who have not tried Artisan Bread, the technique is really as easy as the writers claim, it is virtually foolproof, and you can now have fresh homemade bread at any time with almost no fuss whatsoever. Once you get this book, you will never buy bread from a store again. You can freeze the dough and it tastes just as good thawed. I took some frozen dough on a trip and enjoyed homemade bread far from home.
The title "Five Minutes a Day" is based on preparation time.Read more ›
My copy is full of tape flags for those that I must-make-right-away: Soft Whole Wheat Sandwich Bread (including making the dough into hamburger or hot dog buns!), Pesto and Pine Nut Bread, Anadama Corn Bread, Quinoa Bread, Brown Rice & Prune Bread, Whole Wheat Mixed Berry Bread, and Honey Graham Bread top the list. There is also a chapter specifically for gluten-free breads and treats, which look wonderful. Honestly, I haven't seen any that I don't want to try, and I'm also looking forward to mixing and matching with some of the ideas from the first book. (The sun-dried tomato and parmesan is one of our favorites from that one, and I'll be making it with one of the whole-grain doughs very soon.)
Be aware that they do call for a few specialty ingredients, but nothing that I wasn't able to find in my local natural foods store - most were even in my regular supermarket. Anyone who is already doing some whole grain baking will have many of the ingredients already on their shelves.
In addition to the wonderful recipes, the authors also impart much knowledge that they've learned since the first book. The material in the introductory/informational chapters in the beginning is great - I'm especially happy that they included info for weighing ingredients.
Thanks, Zoe and Jeff, for another masterpiece! Can't wait for the next one. ;)
You will never go back to those syrupy-tasting, stomach-bomb store-bought loaves!
I've tried the Brioche recipe and the Olive Oil Bread recipe (the two main recipes). The Olive Oil bread is by far the best for sandwiches, rolls etc. It has mild flavor and is more like regular bread than anything I've ever tasted. Tastes great with Thyme sprinkled over the top.
The Brioche is sweet and will probably work well for the cinnamon rolls and the pastries. I attempted the cinnamon rolls, but the dough stuck horribly to the SILPAT and I scooped it off and just baked it as a loaf. I recommend using some flour to dry out the dough a little (don't knead) and brushing melted butter on the SILPAT and on the waxed paper or plastic wrap you lay on top to roll it out. This has worked for me before with other recipes.
The Brioche is flavored with Honey instead of sugar. The Olive Oil bread is flavored with vinegar but does not produce a sour flavor as you might think.
Three CONS to the gluten free recipes are:
1. They all call for tapioca flour, sorghum flour, corn starch etc. All STARCH! If you want a truly healthy gluten free bread I recommend Bob's Red Mill All-Purpose Mix which has enough sorghum and tapioca flour to produce the texture needed but is mixed with two kinds of bean flour for protein, vitamins and fiber. I replaced the starches with Bob's Red Mill mix and used brown rice flour as the recipe called for. The result was fantastic! (Even though Bob's Red Mill mix has xantham gum in it, I still used the 2 Tbs. called for in the recipe. If you use Bob's mix know that bean flour comes out darker than starchy flour.Read more ›
Most Recent Customer Reviews
The perfect follow-up to my favorite bread-making cookbook. Easy and delicious! I love this book!Published 3 days ago by Beth
As a wife, mother of four, chef, owner of a pet rescue and a small farm I don't have the time it takes to bake bread daily the traditional way. Read morePublished 4 days ago by Eveline
I would love this book if it had all whole grain recipes, without any white flour. Or at least a whole grain variation on each recipe. I prefer not to use any white flour.Published 7 days ago by Deborah A. Bartle
I had already bought the first book for myself and all my family. Love the ease.... starting to bake the breads in this book.Published 1 month ago by Fogs
I love this book. I find myself coming back to it time and time again, especially now that it's much harder to find the bread that I like at the store. Read morePublished 2 months ago by Kristine