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<p><em>Artisan Bread in 5 Minutes a Day</em>...</p>
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<p>Rules!!!! </p>
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<p>You mix a dough- 10 min</p>
<p>you put it in the fridge</p>
<p>you break off chunks as needed, shape, and bake.</p>
<p>Dough lasts in the fridge for two weeks, and gets better and more sourdoughy as you age it!</p>
<p>You can also freeze your dough for up to six months.</p>
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<p>It has recipes for tons of breads, including flatbreads, bagels, sweetened and enriched breads, you name it.</p>
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<p>I will never buy store bread again!</p>
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<p>Next year's xmas-  for everyone</p>
<p>This book, a tupperware of fresh dough, and a baking stone.</p>
 

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<p>I think the same authors have another book about baking healthier breads than the recipes in this one. Has anyone tried the second book?</p>
 

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<p>I just got the healthy one for Xmas. It is called Healthy Bread in 5 minutes  day and has lots of recipes for whole grain bread and a very large chapter on gluten free breads, all with the same 5 minutes method. I have not made anything yet, but it looks great. It is on sale way cheap on Amazon too, last time I looked. </p>
 

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<p>I just got the Artisan Bread in 5 minutes book, and I think it's great. In my opinion, homemade already makes it better than store bought, and there are plenty of recipes in the book that use different flours, add nuts/fruits/seeds etc. The other book discussed in this thread would make a nice supplement as well, but the original book has value, again, in my opinion. I'm loving trying the different recipes! <span><img alt="orngbiggrin.gif" src="http://files.mothering.com/images/smilies/orngbiggrin.gif"></span> Hope you're still having fun with it, plantnerd <span><img alt="thumb.gif" src="http://files.mothering.com/images/smilies/thumb.gif"></span></p>
 

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<p>I make up a batch of their basic dough almost every week this time of year!</p>
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<p>If you like their bread, you should google the New York Times no-knead bread. It is very similar, but I think the taste and texture are much better. That said, I still use the artisan bread master recipe because I like having dough in the fridge.</p>
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<p>I don't have the book (I've borrowed it from my mom), but did try a few of the other recipes in it. The seasoned loaves were very good, but the pretzels did not turn out at all either time I tried them (and I've made pretzels many times before with other recipes with great results - I should have been able to figure it out). And the brioche recipe couldn't hold a candle to the brioch I buy from the bakery. I'm sure there are other great recipes in the book I haven't tried yet, but I'd stay away from those, personally!</p>
 

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I have it on hold at the library!<br><br>
I've done the New York Times no-knead bread a few times, and it's quite remarkable. Mark Bittman also came up with a whole-wheat version that is good.
 

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<p>Hey, have you found the authors' blog? <a href="http://www.artisanbreadinfive.com/" target="_blank">http://www.artisanbreadinfive.com/</a> Lots of other ideas for using the dough, and some great videos! Loved the breadstick video on the top page, just because it showed me how they handle the dough - a whole lot less delicately than I do! LOL There's one about how to get steam in the oven to make great crust too - gonna watch that next. Oh yeah. And THEN I'm gonna go back to my library's webpage and see if I can get the healthy bread version via ILL, you know... like I was in the middle of doing when I found the authors' website? LOL</p>
 

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<p>So cool! I found a recipe on the blog. I'm going to try this today!</p>
 

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<p>Anyone with experience with this book/type of bread- can I add sugar and/or oil? My first batch is a little bit bland, even using sourdough starter. I think sugar and/or oil would help a lot, but I'm not sure how it would affect it. Thanks!</p>
 

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<p>I haven't done it in months so I can't remember what changes would work or not. That is one of the drawbacks of this concept. With traditional doughs you can adjust easily because you don't have to worry about the dough still being viable in a week.</p>
 
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