To say that Artisan Bread in Five Minutes a Dayhas changed my life isn’t an exaggeration. The most important change has been in feeding my kids dinner. Even if they dislike the entree – which, alas is more often than not – they’ll eat the fruit and freshly baked bread that’s on their plate. So they still get enough calories and I don’t worry that they’re going to bed hungry. (Read my previous posts about feeding the boys.)
The artisan bread method works unbelievably well. It really is as simple as mixing up a batch of dough, letting it rise on the counter for a couple of hours, and then parking it in the fridge until you’re ready to bake. I was thrilled to find this FAQ on the authors’ web site yesterday, because it suggests a great weekday method for people like me, who come home in the evening and then make dinner: the refrigerator rise. I’m excited to try it, because I’ve previously discussed my timing issues.
Now that we’re
at the end of January into February, I’m wondering what I will do when the weather warms up and I no longer want to use my regular oven on a daily basis. I’ve had some success baking bread in my toaster oven, but it’s not my favorite because I keep worrying that the bread will rise too much and be too close to the top of the oven. I’m contemplating a new toaster oven that has more height, but I hate spending money on a new toaster when I’ve got a perfectly good one already.
One word about leftover bread – it really doesn’t taste as great when it’s not fresh. I’ve taken to putting it in the freezer, and when there’s enough, I make a strata.
Note about the image: It’s a pizza wheel I made using the authors’ directions. These have been great to keep in the freezer and have on hand for fast and easy lunches.
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