fresh bread in 5 minutes a day

I have been putting off writing this post because I wanted to have more pictures to go with it. I guess I will just make do with what I have, plus I am sure that bread will be the focus of many more posts to come. Here are my bread adventures from the past few weeks. Check the post below for the actual master recipe.

I was listening to The Splendid Table the other day and they did an article on this new cookbook "Artisan Bread in Five Minutes a Day." I am not being over dramatic when I say that this has changed my life. My husband and I have literally eaten fresh bread, in some form or the other, 5 or 6 days a week. On The Splendid Table, they gave the master bread recipe, which is a basic bread dough that you can keep in your fridge up to two weeks and just cut off a chunk every time you want to cook some bread. The cookbook apparently has many other bread recipes that follow that same two-week storage format.

The first couple of days we just made fresh loaves of bread but pretty quickly, I started to figure out what all I could do with this endless supply of dough.

A couple of morning I have rolled out a ball and sprinkled it with some cinnamon and brown sugar then rolled it up and sliced it to make sweet rolls. I just let them warm up on top the stove while I get ready. Pop them in the over 15 minutes before we are ready for breakfast and we get to enjoy fresh sweet rolls any day of the week. To make them even richer put them in a sided pan like a loaf or cake pan and drizzle some melted butter over them before baking - amazing!

One day after work, I made some broccoli cheese soup and bread bowls in less than an hour. We have also rolled the bread out into pizza crust, baked in muffin tins for dinner rolls, and fried a little for a quick fry-bread.

my first loaf

focaccia bread with tomatoes, onions, garlic, parmesan, and some herbs

we made bagels!