gsquaredmom
Pearl Clutcher
Posts: 4,078
Jun 26, 2014 17:43:22 GMT
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Post by gsquaredmom on Apr 8, 2016 21:29:33 GMT
Looking into these. Has anyone tried 5 minute artisan breads? Some have only 4 ingredients.
How did you like them? Any tips? Favorite recipes?
ETA
Thanks. More questions further down.
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naby64
Drama Llama
Posts: 5,926 
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Post by naby64 on Apr 8, 2016 21:32:20 GMT
I did these a couple of years ago. I just did the Boule type of bread. Simple mix and I had fresh, crusty bread for dinner. I haven't done it in awhile as we are "trying" to get away from so much bread. I loved having hot bread with butter. Oh, my weakness....
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Post by arielsmom on Apr 8, 2016 21:44:06 GMT
The book's recipes are awesome! I have 1/2 dozen favorites. YUM! I also bought the big tubs to store the extra dough in the fridge. My dad loved the home made pizza using their recipe. We also made calzones. I love the olive oil recipe, the basic recipe and the sour dough.
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Post by Ryann on Apr 8, 2016 21:44:23 GMT
I have one of these recipe books and am slowly purchasing the bits needed to be able to make them. Still need a stone of some kind.  Looking forward to what other peas have to say about them! |
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Post by anonrefugee on Apr 8, 2016 21:48:14 GMT
My family is begging for me to return to bread baking. The five-minute master recipe makes it easier than it looks.
When I was doing it regularly I mixed a double recipe and kept in fridge at all times. The boule/master recipe is very versatile.
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Deleted
Posts: 0
May 5, 2024 20:39:55 GMT
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Post by Deleted on Apr 8, 2016 21:54:09 GMT
I have the 5 Minute Artisan bread cookbooks, but my favorite method is using a cast iron pot with a lid instead of a pizza stone.
Here's the recipe I use:
3 cups flour
1 3/4 teas salt
1/2 teas yeast (yes, only 1/2 teas)
1 1/2 cups warm water
In a large mixing bowl, whisk the flour, salt and yeast together. Add in the water and mix until a shaggy looking dough forms. Cover with plastic wrap or a loose lid and set aside for 12-24 hours. Do not refrigerate.
Heat oven to 450 degrees. Place the cast iron pot in the oven for 30 minutes. While the pot is heating, scrap the dough out of the bowl onto a floured surface and shape into an oval. When the pot is ready, carefully remove from the oven and drop the dough into the pot. Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake until browned to your liking. I usually leave it in for another 5 minutes. Remove from the pot and allow to cool on a wire rack.
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Post by keesha on Apr 8, 2016 22:06:27 GMT
Agree with everyone above -- it is good and once you get a routine down very easy. Empty-nester and not eating bread is what is preventing me from doing it now. If you like it and want to invest in some tools these make it much faster and easier: Danish Dough Whisk , Container for dough - get the lid too, mix the dough right in the container! I also got this stone having broken 2 of the porous clay type ones in the past. A cast iron pan or dutch oven works well too. Something to be aware of is many people have cracked their oven windows spraying the water as recommended. I didn't think it was worth the risk so didn't do it. I would preheat the oven with the pizza stone in it. I would have the bread rise on a piece of parchment and use that to place on the stone. After it cooks awhile you can slide the parchment out. Hope this helps! |
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naby64
Drama Llama
Posts: 5,926
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Post by naby64 on Apr 8, 2016 22:30:55 GMT
I have one of these recipe books and am slowly purchasing the bits needed to be able to make them. Still need a stone of some kind. Looking forward to what other peas have to say about them! I was just at Walmart today getting my oil changed. I had just enough time to go to kitchen area and look around. I saw a pizza stone for $15 on the cookie sheet aisle. We do a lot of pizza and I may go back and grab it. When I made my bread before, I just used the back of a cookie sheet. |
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gsquaredmom
Pearl Clutcher
Posts: 4,078
Jun 26, 2014 17:43:22 GMT
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Post by gsquaredmom on Apr 8, 2016 23:33:19 GMT
Thanks everyone. Lots of questions now.
There seem to be lots of recipes and I saw some books, but did not buy one. Any recommendations for the best one or two or will the online recipes suffice?
Will the Pampered Chef stone work? I have a cast iron Dutch oven I can try, as well.
That dough hook looks interesting. Would the Kitchenaid stand mixer with the dough hook work? How do you know when you've mixed enough?
I was thinking of using a whole wheat bread flour with the bran and germ still in there. Has anyone tried that or another mix to get the protein and fiber up? Trying to come up with a healthier alternative to store bought. We don't eat a lot of bread, but it would be nice to have a healthy, preferably organic version.
Any recommendations for brands? We have a Whole Foods, Trader Joes and some ethnic markets, as well as typical grocery stores. I have looked online and am overwhelmed by the choices!
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Post by anonrefugee on Apr 8, 2016 23:38:34 GMT
gsquaredmom definitely use the KA stand mixer with dough hook. I have an old pampered chef rectangular stone, and a newer one from Amazon. Both work equally well.
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Grom Pea
Pearl Clutcher
Posts: 2,944
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Post by Grom Pea on Apr 8, 2016 23:40:51 GMT
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gsquaredmom
Pearl Clutcher
Posts: 4,078
Jun 26, 2014 17:43:22 GMT
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Post by gsquaredmom on Apr 8, 2016 23:47:02 GMT
That looks dangerously yummy! |
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Post by keesha on Apr 8, 2016 23:56:15 GMT
Thanks everyone. Lots of questions now. There seem to be lots of recipes and I saw some books, but did not buy one. Any recommendations for the best one or two or will the online recipes suffice? Will the Pampered Chef stone work? I have a cast iron Dutch oven I can try, as well. That dough hook looks interesting. Would the Kitchenaid stand mixer with the dough hook work? How do you know when you've mixed enough? I was thinking of using a whole wheat bread flour with the bran and germ still in there. Has anyone tried that or another mix to get the protein and fiber up? Trying to come up with a healthier alternative to store bought. We don't eat a lot of bread, but it would be nice to have a healthy, preferably organic version. Any recommendations for brands? We have a Whole Foods, Trader Joes and some ethnic markets, as well as typical grocery stores. I have looked online and am overwhelmed by the choices! You reminded me I did use my large PC Bar Pan at first. Still used the parch paper. I have a KA mixer but the danish dough hook and mixing directly in the container is faster and easier with less clean up. The beauty of the dough is it requires very little mixing. Just enough to incorporate the dry and wet ingredients. It is a very wet dough and getting it out of the KA bowl is messy.I never experimented with flours. My white bread lovin family wouldn't have gone for it. |
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Grom Pea
Pearl Clutcher
Posts: 2,944
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Post by Grom Pea on Apr 8, 2016 23:56:36 GMT
That looks dangerously yummy! I have gained 5lbs recently and I think it was from eating 3 loaves of this bread in 2 weeks :-) |
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gsquaredmom
Pearl Clutcher
Posts: 4,078
Jun 26, 2014 17:43:22 GMT
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Post by gsquaredmom on Apr 9, 2016 0:00:51 GMT
That looks dangerously yummy! I have gained 5lbs recently and I think it was from eating 3 loaves of this bread in 2 weeks :-) And that is why we eat so little bread! It would be nice to have a warm whole grain every so often, though. |
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gsquaredmom
Pearl Clutcher
Posts: 4,078
Jun 26, 2014 17:43:22 GMT
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Post by gsquaredmom on Apr 9, 2016 0:03:02 GMT
Thanks everyone. Lots of questions now. There seem to be lots of recipes and I saw some books, but did not buy one. Any recommendations for the best one or two or will the online recipes suffice? Will the Pampered Chef stone work? I have a cast iron Dutch oven I can try, as well. That dough hook looks interesting. Would the Kitchenaid stand mixer with the dough hook work? How do you know when you've mixed enough? I was thinking of using a whole wheat bread flour with the bran and germ still in there. Has anyone tried that or another mix to get the protein and fiber up? Trying to come up with a healthier alternative to store bought. We don't eat a lot of bread, but it would be nice to have a healthy, preferably organic version. Any recommendations for brands? We have a Whole Foods, Trader Joes and some ethnic markets, as well as typical grocery stores. I have looked online and am overwhelmed by the choices! You reminded me I did use my large PC Bar Pan at first. Still used the parch paper. I have a KA mixer but the danish dough hook and mixing directly in the container is faster and easier with less clean up. The beauty of the dough is it requires very little mixing. Just enough to incorporate the dry and wet ingredients. It is a very wet dough and getting it out of the KA bowl is messy.I never experimented with flours. My white bread lovin family wouldn't have gone for it. I will take another look at the dough hook. I am all for easy if we are going to hope to do this more than once. I know there are people who more fully utilize their KA, but, alas, I am not one of them! Part of what draws me to these breads is the few ingredients and few steps and little work. |
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Grom Pea
Pearl Clutcher
Posts: 2,944
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Post by Grom Pea on Apr 9, 2016 0:05:46 GMT
I have gained 5lbs recently and I think it was from eating 3 loaves of this bread in 2 weeks :-) And that is why we eat so little bread! It would be nice to have a warm whole grain every so often, though. I think this would freeze well, it has been incredibly moist if I refrigerate it and then microwave a slice. The secret is the water roux or in this case milk based roux, the bread stays moist long after other breads dry out and can be microwaved without drying out. |
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ellen
Pearl Clutcher
Posts: 4,500
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Post by ellen on Apr 9, 2016 1:57:50 GMT
I have been baking this bread for a few years now. I rarely do the pizza stone with the water baking method anymore. I usually just grease a round casserole dish and bake it in that. Much easier. You don't get the hard, crunchy exterior, but I'm fine with that. I love this bread for dipping in oil. I consider my Danish dough whisk to be one of my best kitchen utensils. I have given a copy of the original cookbook with a whisk as gifts to several people.
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IAmUnoriginal
Pearl Clutcher
Posts: 2,894
Jun 25, 2014 23:27:45 GMT
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Post by IAmUnoriginal on Apr 9, 2016 2:13:57 GMT
I have the 5 Minute Artisan bread cookbooks, but my favorite method is using a cast iron pot with a lid instead of a pizza stone. Here's the recipe I use: 3 cups flour 1 3/4 teas salt 1/2 teas yeast (yes, only 1/2 teas) 1 1/2 cups warm water In a large mixing bowl, whisk the flour, salt and yeast together. Add in the water and mix until a shaggy looking dough forms. Cover with plastic wrap or a loose lid and set aside for 12-24 hours. Do not refrigerate. Heat oven to 450 degrees. Place the cast iron pot in the oven for 30 minutes. While the pot is heating, scrap the dough out of the bowl onto a floured surface and shape into an oval. When the pot is ready, carefully remove from the oven and drop the dough into the pot. Cover and return to the oven for 30 minutes. After 30 minutes, remove the lid and bake until browned to your liking. I usually leave it in for another 5 minutes. Remove from the pot and allow to cool on a wire rack. We use this recipe a lot. It's safe for DS's egg and dairy allergy,which is why I tried it for the first time when a former classmate sent me the recipe. It's really good and we all enjoy it. I have one of the 5 Minute recipe books, too, but have only tried the basic recipe. I should really pull out that book and try some others. |
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Post by bosoxbeth on Apr 9, 2016 2:30:31 GMT
I bake many kinds of breads and among them is the five minute artisan. I keep a bucket of the dough in the fridge almost all the time. From there, I shape them into baguettes, rolls and boules. The family loves them. I use 50% whole wheat flour and 50% all purpose flour. Ditto on the Danish dough hook - love it. I also do use my pizza stone but not exclusively.
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Looking forward to what other peas have to say about them!
