Fresh Baked Bread in Minutes

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Warm, moist, crunchy, an irresistible aroma - there's a lot to love about fresh baked bread. Still, people shell out good money for a store bought loaf. Why? They don't have the time. But now, you can have fresh baked bread that is moist and chewy on the inside and delectably crunchy on the outside for a whopping 50 cents a day and just minutes of your time, thanks to a new recipe by Joe Hertzberg and Zoe Francois!

The secret, as you may have guessed, is to break up prep and cook time by making a large batch of dough which can be refrigerated. The dough recipe created by Joe and Zoe is perfectly designed to keep fresh in the refrigerator for up two weeks, and to be ready without kneading! The majority of the time required to make this bread is inactive, so go about your daily chores or enjoy some well-deserved relaxation while you wait for fresh baked bread. Here is their basic bread recipe: Everyday Baked Bread (Makes Four 1lb Loaves) Ingredients

• 3 Cups Lukewarm Water (a little warmer than body temperature)

• 1 Tbsp Granulated Yeast (1 Packets)

• 1 Tbsp Coarse Kosher or Sea Salt

• 6 Cups Unsifted, Unbleached, All-Purpose White Flour*

• Cornmeal (enough to sprinkle)

• Optional: 2 tsp of Your Favorite Dried Herbs or 4 tsp of Your Favorite Fresh Herbs

*Or substitute whole wheat by sifting 6 1/2 cups all-purpose whole wheat flour. Don't overmix the recipe, and slightly reduce baking time to retain moistness in bread.

Equipment (Preferred with parenthetical alternatives)

CONTAINER 5 Quart Resealable Lidded Container (or 5 Quart Bowl)

MIXING DEVICE High-Capacity Food Processor with Dough Attachment (or Heavy-Duty Stand Mixer with Dough Hooks; or Good Old Fashioned Muscle Power and a Wooden Spoon)

BAKING SURFACE Baking Stone (or Preheated Baking Tray)

BREAD MOVING DEVICE Pizza Peel (or Baking Tray)

BROILING DEVICE Broiler Tray (or Any Pan that can Hold Water for Steam During Baking)

OPTIONAL Cooling Tray

Instructions for Prepping Dough

1.Heat the water to a little warmer than body temperature

2.Add yeast and salt to water in a 5-quart container

3.Mix in flour by gently scooping it up, and leveling it out with a knife (DO NOT PACK DOWN)

4.Mix with the device of your choosing until uniform and moist. Use very wet hands to press it together if necessary (DO NOT KNEAD)

5.Cover loosely and allow the dough to rise at room temperature until it begins to collapse or flatten (about 2 hours, up to 5 is fine)

6.The dough is ready to be baked now, but will be less sticky and easier to work with if refrigerated (at least 3 hours is the recommendation - when stored properly, it will keep up to 2 weeks)

Instructions for Baking

1.Prepare your choice of bread moving tool with a liberal sprinkling of cornmeal to prevent sticking when loaf is transferred into the oven.

2.Sprinkle the surface of your prepped dough and cut off a grapefruit sized piece with a serrated knife. To prevent sticking, add a little more flour to your grapefruit sized hunk of dough.

3.Gently stretch dough hunk around to the bottom on four sides, rotating a quarter turn as you do. (DON'T try to incorporate the dusting flour.) When you're done the bottom should have four bunched ends which will flatten as the dough rests.

4.Place your formed dough onto your bread moving tool of choice and let it rest uncovered for 40 minutes. Halfway through resting time (in 20 minutes) preheat oven to 450 degrees, placing the baking surface of your choice on the middle rack. Place the empty broiling device of your choice underneath.

5.Dust your formed dough flour and cut the top in a cross, scallop, or tick-tack-toe pattern on the top about 1/2 inch deep with a serrated knife.

6.Use a forward jerking motion to transfer your formed loaf from your bread moving device to your baking surface. Quickly (and carefully!) pour a cup of hot water into your broiling device and close oven door to lock in steam. Bake for 30 minutes, until your crust is browned and firm to touch.

7.Allow to cool completely for best flavor, texture, and slicing. Use a cooling rack if you have one.

8. Refrigerate remaining dough in a lidded (But NOT AIRTIGHT) container for up to 2 weeks. The longer it's in there, the more the dough will mature, meaning better flavor and texture.

ENJOY!

Source: http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx?page=6