Home baked bread was a staple in my childhood home. For Mom, it was an all-day process. Mixing, rising, kneading, rising, kneading, shaping, kneading some more. After doing it a few times over the years myself, I decided to spring for a bread maker. My particular machine does a great job, when the dough doesn’t over-rise creating crater-head. Ultimately, the best way to make homemade bread really is to do make it with your own two hands. But, again, who has the time? Lucky for us Jeff & Zoe have a five minute bread making technique that requires only a bit more exertion than dumping ingredients into a bread machine. The sweet secret to the recipe is mixing up a big batch of dough that stores in the refrigerator for up to two weeks. Then it’s just a matter of plucking out a hunk of it and baking it. The list of ingredients might just surprise you too. It includes, water, yeast and flour. That’s it. To see how it’s done, follow this jump to Artisan Bread in Five‘s EXCELLENT tutorial.
