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Thursday, February 18, 2010

Great Inexpensive Easy Homemade Bread


Have you ever wondered if you could just make your own bread simply and inexpensively?

I recently came upon a recipe that takes only 5 minutes a day and costs VERY LITTLE to make!

It takes about 5 minutes to make the dough….you leave it on the counter for about 2-1/2 hours and then refrigerate it overnight. The best part is it will keep up to TWO weeks in your fridge. Just take out however much dough you want to cook. This recipe is taken from this book. It’s great!

3 cups lukewarm water
1-1/2 TB granulated yeast (1-1/2 pkgs)
1-1/2 TB kosher salt or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured by scooping the flour into the measuring cup and with a knife, scrape the top off the measuring cup

In a 5 quart container, put all the ingredients in and just mix it up with a wooden spoon. Mix it until all the flour is worked into the liquid and it is all moist. Make sure your container is in a 5 qt lidded, but not airtight, bowl. Put the lid on with one corner cracked (to let the gases escape as it rises). Let it sit on your counter for 2-1/2 hours then put it in the refrigerator over night….

Then anytime in the next 2 weeks you can use the dough to make rolls and breads of any shape. I think you can get about 4 loaves of French Bread out of this basic dough.

The book has many other options for mix-ins and toppings.

11 comments:

Tiff said...

You can also check the book out through the Salt Lake County library.

Ashlie said...

I have this book! It's nice, but it sure takes up a lot of space in my fridge throughout the week (the dough). But it is nice:)

Grammy Suzzy said...

I just ordered this book yesterday from WalMart.com...I have wanted it for ages, and just couldn't wait any longer!!! Thank you for sharing the recipe.

Jean said...

Can you make it with whole wheat flour?

candace said...

Some of the recipes need adjusting for Utah altitude. And I find the book's recipes a bit too salty. For tips on on how to store the dough and adjusted recipes, I have found TheTableRunner.com to have some good suggestions and ideas. She has been working with the book authors to adjust recipes for higher altitudes. FInd her artisan bread in 5 minutes a day tips here:
http://www.thetablerunner.com/search/label/Artisan%20Bread

Wu Roscheck said...

Any idea on the baking temp and time? Thanks.

Alice said...

Jean- the authors of the book this recipe comes from have just come out with a new book aimed at whole grains.

I've made this one with whole wheat before, but it's just not as good (and we usually eat whole wheat bread).

Wu- if you go to www.motherearth.com and do a search for "artisan bread in 5 minutes a day" you ought to be able to find the exact recipe and baking instructions. (They also have an article from the whole grains book.)

Alice said...

Whoops- it's motherearthnews.com.

Here's a direct link to the article. The recipe is listed toward the end.

http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

Sherri said...
This comment has been removed by the author.
Sherri said...

Try doing 5 1/2 cups of Whole Wheat flour and the rest all purpose flour...

Also for baking.... 350 for for about 30-35 minutes for french bread. I like to add a pan (not glass) of water underneath the bread while while baking.

theballardgirlsandboy said...

What temp do you bake bread at? And does the salt have to be a coarse salt?? Thanks for posting this, I'm excited to try it.

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