Sunday, October 6, 2013

One Pound Loaf Recipe-Artisan Bread, Herbs de Provence optional

I've been making Artisan Bread In 5 Minutes A Day since the book first came out, love it and highly recommend it! But it's rare that I need to make a full batch, as a general rule I make one loaf for Sunday dinner. So I scaled it down and it works just fine. Bloggy Buddy Mary sent me some culinary lavender (thanks Mary:@) so I mixed up some Herbs de Provence and it is great in this bread!
 This is how I make it folks, with my suggestions and baking directions... 
You can find the original instructions on-line HERE.

One Pound Loaf of Artisan Bread In 5 Minutes A Day
1 1/8 tsp yeast-quick rise if baking within hours, regular's fine if letting it rest in fridge for days
1 1/8 tsp kosher salt
1 1/2 plus 1/8 C unbleached A/P flour-I make the 1/8 C (or more) whole wheat
3/4 C warm water
That's all you need for a great loaf of bread! But let's bump up the flavor...
1 tsp Herbs de Provence
  1. In stand mixer with paddle or in bowl using wooden spoon, mix yeast, salt and water.
  2. Add flour and stir until there are no dry patches. Scrape down sides a few times. It will be wet and loose.
  3. Cover bowl with a plate and let rise in warm place for two hours. It will expand and be bubbly.
  4. At this point you could use the dough but it's loose, sloppy and not perfect... Move the bowl into the fridge and let the dough rest for at least two more hours and up to a week or two... My preference is an overnight rest in the fridge, although I don't usually think that far in advance:@)
  5. When ready to bake, scrape it from the sides of the bowl. With floured hands shape it into a ball tucking the sides down under the loaf. Place it into a non-stick 2 quart pot to rise for 40 minutes. I like the 2qt size, it helps shape the loaf and keeps it from spreading out too much. My non-stick is oven safe to 500 degrees.
  6. After 20 minutes (of the rise) turn the oven to 450 degrees. Set timer for the next 20 minutes.
  7. After the 40 minute rise place the pot (not covered) in oven. Set timer for 30 minutes.
  8. After 30 minutes in the oven carefully remove the pot and place the bread on a cooling rack. 
  9. Allow to cool for one hour before slicing-if you can!
I have made this bread many different ways and this is by far the easiest and we are always pleased with the results.
Eat well and have a happy day:@)


  1. Oh wow, I adore home made bread and always make it! I'm loving your récipe, thanks a ton for it. Have a great week.


  2. Your bread looks so delish, I have never made bread however I have always wanted to, it looks so fresh and easy to make, thanks for sharing the cool recips...Phyllis

  3. This will work great for us! I have been making the ABI5 for a few years, but I would rather not make a full batch. xo

  4. That looks like something I can do! lol I pinned it - looks delicious.

  5. Oh gosh that looks good! All those big air bubbles. Can homemade bread really be this simple?

    P.S. you had me at the herb part

  6. I love how you always share so much very concisely.

  7. Sounds wonderful, Lynn. Love that it is baked in an oven, not bread machine. xo

  8. I haven't made this bread in eons! And the lavender and herbs de Provence are such a yummy addition!

  9. This looks/sounds so good~I don't know if I have enough patience for this but I am going to try~

  10. Oh Lynn, this looks yummy!!! It looks like the kind of bread that would be good dipped in olive oil. I'm definitely pinning this recipe! Thanks for sharing. :-D


    Denise at Forest Manor

  11. Bread, bread, I love you!

  12. I love my AB in Five Minutes a Day cookbook, too, Lynn. I haven't tried baking it in a 2 quart pot, though. Thanks for the tip! I need to make some as my son especially loves that bread.


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