At the beginning of December, I was contacted by Zoë François, author of Artisan Bread in Five Minutes a Day about doing some promotions for her new book, Healthy Bread in Five Minutes a Day. She was kind enough to send me a copy of her book to experiment with and a signed edition to give away to one of my readers. I was excited to receive a copy, not only because she uses many of our products in her book, but also because I was intrigued by the idea of bread in five minutes a day.
I finally scheduled time for myself to bake this weekend and thought it was a perfect time to play around with Healthy Bread in Five. As usual, the weekend went far too quickly and was packed with activities. I started worrying that I wouldn’t be able to get my bread baking started. In a panic last night while dinner was cooking, I picked up the book and started in on my dough… well, it’s no exaggeration that you can have dough ready in five minutes! Before dinner was done, I had mixed my ingredients and started the rising process.
It wasn’t hard, mix all the ingredients together and put it aside for two hours to rise (AND, it’s ok to leave it overnight). Even though I have only heard good things about Zoë’s method, I was skeptical. I have baked a lot of bread in my day and I’m used to the routine- proof your yeast, mix dry ingredients, add wet to dry, mix well and knead until elastic. HBin5 has you mix all the ingredients together at once and… NO KNEADING! (I can’t say I missed that part at all!) After the dough is mixed, you let it rise until it doubles and begins to fall (about two hours).
When my dough was mixed and in its container, I let it be and went on with my evening. I knew I wouldn’t have time to bake bread last night, but with the HBin5 method, you can stick your dough in the fridge and it will keep, ready to use, for up to two weeks. I thought this was the perfect test; tonight, I’ll break off a hunk and bake fresh bread for dinner.
I’ll let you know how it goes…