New Bread

 

We've been enjoying a new bread at home

that I've been making from a recipe in

Artisan Bread in Five Minutes a Day

by Jeff Hertzbertg, M.D. and Zoe Francois

 

 

This easy-to-make bread is delicious

as sandwich bread.

 

The ingredients of water, flour,

kosher salt, yeast and butter are stirred

together and left to raise for two hours.

Use a large container with the lid off...

can you see why!

 

 

 



The dough is refrigerated or can

be baked immediately. On this day,

I baked a loaf right away.

 

When I grease a pan, I use a baggie.

I put the baggie over my hand and take

a swipe of shortening from the can.

Then I can spread the shortening around

in all corners and up the sides of pans

without getting my hand greasy.

 

Sprinkle flour on the top of the dough and pull

off a cantaloupe-sized ball of dough.

The dough is tucked from top to bottom

and not kneaded.

Pull the dough into an oblong shape.

The pan should be about half-way full.

The dough sits for 40 minutes when baked on

mixing day.  If I'd taken out refrigerated dough

the raising time would be 1 hour and 40 minutes. 



 

The dough will double in size. 



With a serrated knife, make a few slices

in the top of the raised dough.  Melted

butter is then brushed or poured over the

dough before baking.

Bake 45 minutes at 350 degrees.

After completely cooling the loaf,

it can be sliced.

A slice of bread with homemade raspberry

jam is amazing.

Amazingly delightful!