My 5 minute artisan bread

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BreadReadyToEat

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.

BreadIngredients

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.

BreadMixed

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

BreadRaised

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).

BreadReadyToBake

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.

BreadOvenReady

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 :)

BreadDoneSmall

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.

6 Responses to “My 5 minute artisan bread”

  1. Hal Says:

    I have few questions considering that one will probably bake one or two loafs at the time (unless catering for a large family, of course) while making dough for 4:

    1. How long can one keep the dough in the refrigerator for it to come up as good as you described?

    2. How long will a loaf stay fresh and edible after baking?
    Thank you,
    Hal

  2. MasterCook Says:

    Good questions, thanks Hal.

    You can keep the dough for up to 2 weeks. The bread is still very fresh the next day. If you do not mind harder bread, you can keep it in refrigerator for couple extra days after that.

  3. silvervista Says:

    Thank you for posting this recipe! I don’t think you can remind people often enough that bread-baking is very simple, and is only complicated when you make it so. This is very similar to the recipe I use for pizza dough and bread sticks — the only difference is that I add a couple of “glugs” of olive oil to the dough as I’m making it, and perhaps add a bit more flour to make it just a bit stiffer for rolling out for pizza crust.

    I find it just a bit amusing that wholesome, simple food created by “poor people” in the past is now the rage and costs so much to buy!

    Susan :)

  4. Rosemary Says:

    You make this look so simple~ I will defintely try this soon. thanks, Lilly!

  5. blueheron Says:

    I made the white bread and thought it was kind of bland. But when I made the whole wheat bread, it was excellent! I used the one devised by Chris Kimball, editor of Cook’s Illustrated, that was in the book.

    The only thing about these breads is that they don’t stay fresh after 2 days. This is the 3rd day for the whole wheat loaf and it is very hard. I guess I could make bread crumbs out of it.

  6. MasterCook Says:

    Blueheron, we do not have old bread very often, but if we do, I have used it both for sweet bread budding and savory ones. The big surprise for me was that the savory ones were really, really good. We like them better than sweet ones :)

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