Friday, February 26, 2010

Baking Bread in 5 Minutes!

My mom dropped off her "Mother Earth" magazine for me to make the "Crusty Bread in 5 Minutes" recipe on Wednesday.... Needless to say, I was curious...could it really be that easy? So I mixed and let it raise two hours & refridgerated. Today I pulled off a piece of dough. Shaped it quickly into a bowl shape and let it rest for 40 minutes....baked on baking stone for 30 minutes....and it was gone in 15 minutes! Now I have a bowl of dough in the fridge to make fresh bread over the next two weeks! They say it even gets better each day it sits. How can that be possible? This is one of the best tasting breads I have ever enjoyed....probably only topped by a yummy Rye/Pumpkinseed Bread while traveling through Austria. So here's the recipe:

Boule: Artisan Free Form Bread
3 C Luke warm water (100deg)
1 1/2 T granulated yeast (1.5 packets) I actually used rapid rise, it's what I had on hand
1 1/2 T coarse Kosher or Sea Salt
6 1/2 C unsifted-unbleached, all purpose flour

-Mix until just combined (do not knead)
-Let rise in covered container for 2 hours -4 hours (with lid slighty ajar for gas to excape) I used 2 hrs
-Dough is ready for use, but is easier to handle after refridgerated for 3 or more hours.
-cover loosely and refridgerate up to 2 weeks (tastes better the longer it's in the fridge)

To Bake:
-Pull grapefruit size piece of dough from bowl, Sprinkle with flour & round out by pulling sides to bottom
-Place rounded dough on pizza peel (I used small wooden cutting board well floured) and let rest uncovered for 40 minutes
-Place baking stone on mid rack and metal pan on bottom.
-Pre heat oven to 450* in 20 minutes after you take out the dough from the fridge
-When dough is ready, dust with flour and slash the top with a sharp knife
-Slide the dough onto the baking stone (mine needed help with a spatula)
-Pour 1 cup water into metal pan for steam and close oven door
Bake for approx 30 minutes or until top is lightly browned.
Cool to eat...(We couldn't wait and ate as soon as it came out of the oven!)

Dough can be frozen in grapefruit sized balls....defrost overnight in refridgerater and use as mentioned above!
From Mother Earth News as posted by Zoe Francais and Jeff Hertzberg in their new Book "Artisan Bread in Five Minutes a Day"
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