The NEW Artisan Bread in Five Minutes a Day-Updated Book

Did you know there's a new edition of Artisan Bread in Five Minutes a Day? Yep, the authors revised the original book by adding tips and hints from their blog, some new recipes (including a Crock Pot Bread) and a gluten free chapter. I jumped at the chance to review the book when the publisher asked me if I'd like to! It was fun to go back over the basics and pick out the new recipes.

Pictured: Wisconsin Beer-Cheese Bread

One technique that was reinforced was making the dough ahead of time and letting it hang out in the fridge before use. It can stay in the fridge from one to two weeks depending on the recipe. Since it's so easy I had gotten into the habit of making the dough the day I planned to bake the bread. While that works fine, allowing it to mingle in the fridge for a while really helps develop the flavor and makes it much easier to handle and shape. So I'm putting the dough bucket back into my fridge:@)

My favorite tip from the new book was, instead of pouring water into a hot pan (which I was never comfortable with) add a few ice cubes to a pan instead-love that idea! So now I put my 8" cast iron skillet on the bottom shelf of the oven to heat up and drop 3-4 ice cubes into that and it works perfectly!

I made the Beer-Cheese Bread with a nice hearty Brown Ale and cheddar, and I'm looking forward to trying the American-Style Whole Wheat Sandwich Bread soon. Don't hesitate to pick up this book or give this easy, almost foolproof technique for bread making a try folks! It's not a bad idea for a Christmas gift either... Christmas is coming, just sayin'.

Eat well and have a happy day:@)