May 14th picture of the week

Since I have my new phone of awesomeness (more on that next week), I thought I’d start posting some pictures. Keep in mind I am not a photographer. I’m just your run of the mill accountant with no eye for lighting and color, who is running around with a camera in her phone. This could be dangerous!










Look, I took pictures before we cut into the bread! This is the loaf I baked for dinner last night. Jeff was fiddling with the blog when I pulled this out of the oven so I got to take a picture before he started hovering. It’s the basic recipe from Artisan Bread in Five Minutes a Day. This was my second batch of dough and it had been in the fridge for about 10 days. You could really start to taste the sour dough in this one. I even forgot to add the water to the oven until half way through baking and it still turned out great.

Since this was the last bit of dough, I started the olive oil dough for the weekend. I’m going to make pizza and calzones this week plus a loaf of Italian bread. I’ve got to see if I can adapt the recipes to make hamburger buns. I’m fairly certain this will work. I’ll post pictures of the final product when I do it.


All day to make fresh bread? Not anymore!

I love the smell and taste of good homemade bread but who has time? My schedule is not exactly conducive with making bread at home on a regular basis. Well, that’s until I discovered Artisan Bread in Five Minutes a Day. The book was released near the end of 2007 and I’m kicking myself for not buying it sooner.

My first encounter with bread from this book came from my friend, Jenny, who brought a few loaves to a party at my house a few weeks ago. The bread was fantastic. When she said how easy it was to make, I ordered a copy for myself and for a friend as a birthday present. The book arrived last Wednesday and I eagerly started reading.

The concept seemed pretty simple. You mix up a very wet dough, in a large batch and keep it in the fridge. When you want bread, you just pull out some of the dough, shape it, rest it and bake. No kneading required. When I read those words, I immediately fell in love. I HATE kneading. I’m not really sure why I dislike the practice so much, but I do. I thought there is no way that it’s really going to be this easy. I decided to make my first batch on Thursday before I ran to class so I could bake some up for dinner that night.

Mixing was extremely easy. I got out a big plastic salad bowl that I never really used for salad. It has a good lid on it and would allow the gases to escape while the dough rose in the fridge. See, I knew that outlet purchase would come in handy someday! The dough was really wet but the book said it was supposed to be. Into the fridge, my concoction went.

When I got home, I cut off a small bit of dough and shaped it into a round loaf. The book recommends having a pizza peel and a pizza stone, but since I didn’t have any of those things, I used an inverted baking sheet and some parchment paper to bake the bread on. After resting, I baked the loaf and hoped for the best. I barely got the bread out of the oven, when Jeff started hovering around. I swear, men can sense fresh bread from miles away. I cut off a bit so we could both try it. The bread was wonderful. The crust was firm and crunchy but the inside was moist and delicious. I wanted to take a picture of that first loaf, but it was gone before I thought to get the camera.

Saturday, we had a late lunch so I hadn’t really planned anything for dinner. At around 9PM I started craving pizza. My regular pizza recipe requires about 2 hours to make and I didn’t want to order take out. Then I remembered the pizza recipe from the book. I pulled out some dough, followed the directions and in 20 minutes, I had this:

2010-05-01-220315The pizza was great, although I think I might need a pizza stone when making pizza since the crust wasn’t as crispy as I like. My pizza has sauce, cheese, mushrooms, onions and real bacon bits on it. The flavor was fantastic. I will definitely be making this again. It was cheap and was ready in less time that delivery!

Tuesdays and Thursdays are a bit crazy around here since I teach in the afternoon and with traffic, I usually don’t get home until about 5:30. Last night was a bit more crazy since my nephew’s wife had a baby that morning. When I got home, Jeff was on the phone with his sister, Anita (the new Nana). After catching up with her (she lives halfway across the country), we both realized we should probably attempt to get something on the table for our starving men (and maybe for her kids too…maybe).

Chicken Parm seemed like a good solution at our house and I decided to make up some bread to go with it. The great thing about the book is there are about 50 recipes in the book, using various doughs you can make. The first loaf I made required 40 minutes to rise. I really didn’t want to wait that long, so I decided to make a baguette this time (only 20 minutes to rise).  I’m not very good at shaping yet, so the loaf looked a bit more like ciabatta, but it was good none the less. The dough had definitely developed more flavor since the first loaf I made. The longer it stays in the fridge, the more sourdough notes it develops. I had fully intended to take a picture as soon as it came out of the oven, but hovering husband distracted me. I did take a picture of what was left after dinner.

2010-05-05-083726Like I said, I’m still working on the shaping. The bread was fantastic and was ready in 40 minutes. I would say I spent a total of five active minutes on the bread, including mixing up a new batch of dough for the fridge. I didn’t even have to wash out the bowl. The book and my friend Jenny, recommended just scraping down the bowl and adding the leftover dough to the new batch. The starter helps the flavors develop faster. Since we didn’t make it to the sourdough stage on the first batch, I’m hoping we get closer on the second batch. I’m not sure this new batch will last that long either.

I’ve never been great at making bread but Artisan Bread in Five Minutes a Day is making me look great in the kitchen. Oh, and the best part? The basic dough recipe requires only four ingredients: water, yeast, salt and flour. So not only is the bread awesome, it’s really inexpensive to make. When you think about how much you could spend on baguettes, Italian loaves, ciabatta and pizza, this book is going to save you a ton of money in the long run. It’s already paid for itself in the first week at my house, especially with the pizza savings. I would encourage you to check this one out.