Some cosmetic changes in preparation for larger site changes in the works.


I have baking this for the kids in the morning. Overnight 5 Minute Bread

Veteran Member
5503 posts
Joined: Dec 9, 2005


Posted to Thread #17086 at 2:04 pm on Dec 5, 2009

One of my friends told me about this. She makes it every morning for her kids. It is the basic recipe for the Artisan Bread in 5 Minutes a Day (or whatever that title is). Here is the basic recipe:

2 cups all-purpose flour
1 cup warm water
1 heaping teaspoon of yeast
1 heaping teaspoon of salt

In a large bowl with a non-metallic spoon, stir until all ingredients are well combined. I place it uncovered in my cold oven overnight. In the morning, take the dough out of the oven and preheat the oven to 450 degrees. You also preheat the vessel or pizza stone that you are going to bake the bread on. Place a baking tray on the top rack of your oven to preheat at the same time. I use an ugly old jelly roll pan and for my baking vessel, I use my Le Creuset au gratin pan. I sprinkle cornmeal in the baking vessel. When the oven is ready, sprinkle a handful (about 1/8th cup) on top of the dough. This is where it gets a little sketchy for me. You are supposed to score the bread on top and scoop up the dough and quickly place it in the baking vessel (I never get mine scored, but it doesn't seem to make much difference)then quickly pour 1-2 cups water on the baking sheet on the top rack and close the oven door. Bake for about 30 minutes or until golden brown. Let cool on a rack for a few minutes, then slice and serve.
I start this about 6:15 and am serving warm bread by 7:10. Everyone is delighted with having warm fresh bread for breakfast and the house smells wonderful. You could sub and add all kinds of flavors to this basic dough as the cookbook suggests.

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

Other messages in this thread: