Holiday and Celebration Bread in Five Minutes a Day by Zoë François

I also love that all recipes are given in volume and weighted measurements (both US and metric). (I may try the yeasted Thanksgiving cornbread with cranberries next – although it’s a mixture of cornmeal and all purpose flour, it is also without added oil.)Ī post shared by I love the range of recipes here. It might be because this recipe didn’t have any oil, but it might not be. I’ll have to try one of the other loaf bread recipes in the book to see if it happens again or not. I’m not sure what contributed to the crust texture. But I thought I’d end up with a crust that was softer than what I got. I wasn’t baking with steam, so I wasn’t expecting a crust like when I make sourdough. More importantly, how did it taste? Very good! The only thing I was surprised by was that my crust was on the chewier side of things.

It still looked good when all was said and done. I did try, but ended up just dumping it into a lined loaf pan. I’m not very good at shaping bread (even after all this time), and I’m even worse at it with such a sticky dough. They recommend putting the dough in the fridge for at least a day, for better flavor, but say that the dough can be used after the initial 2 hour rest period.Ī post shared by you shape your dough and bake. The authors say that the high hydration means you can’t overproof the dough, which lets you keep the dough in the fridge, waiting to be used, longer than traditional recipes. The overall concept of the Bread in 5 recipes is that you’re mixing a high hydration dough (meaning you’re making a sticky dough with a lot of water), and letting time take the place of kneading. The Bread in 5 version is made from water, buttermilk, yeast, salt, sugar, raisins, and all purpose flour. It’s not that I’ve never made it, but strangely enough, I think I’ve only made it a couple of times. Cinnamon-raisin bread was a favorite of my mother when I was growing up, and therefore my childhood favorite. The recipe I couldn’t resist: Buttermilk cinnamon-raisin bread. Examples of other recipes you’ll find are: The master recipe is based on all purpose flour, but there are tips on using bread flour as well as a strong white dough recipe which uses bread flour.

Classic shapes with master and basic doughs.

A post shared by recipes are broken down by:

Holiday and Celebration Bread in Five Minutes a Day by Zoë François