My 5 minute artisan bread

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In making this bread, I do not use any special equipment, just plain old oven, the pan that came with it, some old cookie sheets, and 5qt plastic bucket that I got by buying ice cream in it. The secret of the best outcome is the hot oven and steam that is produced by adding hot water to the pan for baking. This incredibly tasty bread is very easy to make, extremely affordable but needs a little planning ahead to have ready when you want it. Like everything in life, you cannot get cheap, fast and well done all at once. In this case, this bread does not take a lot of time to make but requires couple of days (each time just minutes) to get the result desired. OK, ready to make some bread…

  • 3 cups of lukewarm water
  • Yeast, 1 tables spoon ($ 0.05)
  • Salt, 0.75 table spoon ($ 0.01)
  • Flour, whole wheat, 0.75cup ($ 0.13)
  • Rye flour, light, 0.75 cup ($ 0.24)
  • Flour, white, 4.5 cup ($ 0.48)

Total cost $  0.91 or $ 0.23 per loaf.


Mix all ingredients in the 5quart ice cream bucket or any other large enough bucket with lid.  Cover with lid and let stand in the room temperature for 2 hours.


The dough should have at least doubled by the time two hours has passed.


Dough is supposedly ready to be baked at this time but I have never attempted that. I always leave the dough in the refrigerator for overnight.

When ready to bake, take one quarter of dough and shape to your liking (This recipe makes four 1 pound loves).  Dust the dough with some flour and make sure your hands have flour as well, that makes it easier to shape and help the dough not stick to your hands. Put the shaped dough on the lightly dusted pan to rise ( I use cornmeal for dusting).


Let stand in room temperature for about 30 minutes. Meanwhile preheat oven to 450°. Once the oven is ready and it has been at least 30 minute for the dough to relax/raise, dust the dough with flour and slash,  get as hot water from your tap than you can and as quick as possible ( so that oven does not cool) put the hot water on the pan on the lower shelf and put the dough baking on the upper shelf.


Bake for 30 minutes.

Try to wait a little for the bread to cool before cutting. I know it is hard but you will not burn yourself and it will be little easier to cut the bread as well 🙂


Nutrition Facts
4 loafs
Amount Per Loaf
Calories 662.1
Total Fat 2.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 5.4 mg
Potassium 307.5 mg
Total Carbohydrate 139.6 g
Dietary Fiber 9.6 g
Sugars 0.5 g
Protein 19.5 g
Vitamin A 0.00%
Vitamin B-12 0.00%
Vitamin B-6 9.20%
Vitamin C 0.00%
Vitamin D 0.00%
Vitamin E 2.30%
Calcium 3.30%
Copper 16.80%
Folate 67.90%
Iron 43.00%
Magnesium 18.80%
Manganese 109.50%
Niacin 49.40%
Pantothenic Acid 9.70%
Phosphorus 26.70%
Riboflavin 44.70%
Selenium 100.60%
Thiamin 84.50%
Zinc 13.20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Carrot Bread

Breads 3 Comments »


I used the same dough recipe as I used for cheese buns for making this carrot bread.  In fact the other half of the dough that I made for the cheese buns was used to make this carrot bread.

Carrot bread filling ingredients:

  • Carrots, raw, 1 lb ($ 0.80)
  • Butter, salted, 50 grams, melted ($ 0.09)
  • Egg, fresh, 2 large ($0.18)
  • Granulated Sugar, 2 tsp  ($0.06)
  • Pepper, nutmeg for taste

Filling Total: $1.13 or $0.09 per serving and for bread  total: $ 1.95 or $ 0.16 per serving.

Cook the carrots and cool. Shred or cut the carrots to small pieces. Mix all filling ingredients. Roll out the dough to about 113X9″. Spread the filling evenly on the dough.


Roll the dough up jelly roll style, move to greased pan and let rest for about 30 minutes. Preheat stove to 350°.


Slash the roll and bake 30 minutes . Enjoy.


Nutrition Facts – Plain sweet dough Nutrition Facts- Carrot Filling
12 Servings 12 Servings
Amount Per Serving Amount Per Serving
Calories 135.8 Calories 62.1
Total Fat 4.6 g Total Fat 4.3 g
Saturated Fat 1.0 g Saturated Fat 2.4 g
Polyunsaturated Fat 0.5 g Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.8 g Monounsaturated Fat 1.2 g
Cholesterol 19.0 mg Cholesterol 44.4 mg
Sodium 7.5 mg Sodium 63.3 mg
Potassium 36.7 mg Potassium 144.4 mg
Total Carbohydrate 20.3 g Total Carbohydrate 4.8 g
Dietary Fiber 0.6 g Dietary Fiber 1.2 g
Sugars 3.2 g Sugars 2.6 g
Protein 3.0 g Protein 1.5 g
Vitamin A 1.00% Vitamin A 103.40%
Vitamin B-12 0.80% Vitamin B-12 1.50%
Vitamin B-6 0.80% Vitamin B-6 3.50%
Vitamin C 0.00% Vitamin C 4.10%
Vitamin D 0.50% Vitamin D 1.70%
Vitamin E 2.50% Vitamin E 1.70%
Calcium 0.90% Calcium 1.90%
Copper 1.70% Copper 1.00%
Folate 10.70% Folate 3.00%
Iron 6.10% Iron 1.40%
Magnesium 1.40% Magnesium 1.50%
Manganese 7.60% Manganese 3.10%
Niacin 6.60% Niacin 2.10%
Pantothenic Acid 1.60% Pantothenic Acid 2.20%
Phosphorus 3.40% Phosphorus 3.00%
Riboflavin 8.00% Riboflavin 4.00%
Selenium 12.70% Selenium 3.80%
Thiamin 11.80% Thiamin 2.20%
Zinc 1.40% Zinc 1.30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cheese buns

Breads 1 Comment »



  • Egg, fresh, 1 large ( 0.09 ¢)
  • Water ¼ cup
  • Sour Cream, 3 tbsp ( 0.16 ¢)
  • Olive Oil, 3 tbsp ( 0.24 ¢)
  • Granulated Sugar, 3 tbsp ( 0.09 ¢)
  • Flour, white, 2 1/8 cup ( 0.23 ¢)
  • Yeast, ½ tbsp ( 0.01 ¢)
  • Cheddar cheese, 8 oz ($1.50)

Total $ 2.32 or 0.19¢ per bun

I use bread maker to make the dough and I usually make double the dough at one time, as I have 2lb bread machine.


Once the dough is done, preheat the oven to 350 °. Roll the dough out to about 9” by 13”.


Cover the dough with shredded cheddar cheese (I used extra sharp). Roll the dough into jellyroll and cut it to 12 pieces.


Spray pan with oil and put the buns into it.


Bake for 30 minutes or until golden brown. Enjoy.


Nutrition Facts
Cheese Buns
12 Servings
Amount Per Serving
Calories 212
Total Fat 10.9 g
Saturated Fat 5.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.6 g
Cholesterol 38.9 mg
Sodium 124.8 mg
Potassium 55.2 mg
Total Carbohydrate 20.6 g
Dietary Fiber 0.6 g
Sugars 3.2 g
Protein 7.7 g
Vitamin A 5.00%
Vitamin B-12 3.50%
Vitamin B-6 1.50%
Vitamin C 0.00%
Vitamin D 1.10%
Vitamin E 2.80%
Calcium 14.50%
Copper 1.90%
Folate 11.50%
Iron 6.80%
Magnesium 2.70%
Manganese 7.70%
Niacin 6.60%
Pantothenic Acid 2.40%
Phosphorus 13.10%
Riboflavin 12.10%
Selenium 16.40%
Thiamin 12.20%
Zinc 5.30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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