The Backstory: My fiancee, soon to be wife, is an incredible cook, actually that's an understatement, she's an excellent chef, albeit without a resturant. Once I met her I quickly gave up my feeble attempts at cooking but I found that I still enjoyed making things happen in the kitchen. What to do..risk utter embarrassment or step up and find a comfortable place among the pots and pans? I settled on a game plan and decided to redefine myself and concentrate on dough. Yep, pastries, pies, pasta, cookies, bread, etc...anything dough related now has my name written all over it. My first step in exploring my new found avocation...hit the web of course. Thus, I came across 5-minute Artisan bread.This is about as easy as it gets. Stir together water, flour, a little yeast and salt and presto change-o you have dough that easily bakes into a delicious crunchy bread in no time. The best part is that the dough can stay in the fridge for 2-weeks, you can lop off a chunk and bake a loaf whenever you want, and the bread gets better the older the dough is...go figure. By the way, the photo is of one of my loaves.
Alrighty enough of me rambling on about bread....go see for yourself. Here is a link to the recipe in the New York Times and another link to a video that shows step-by-step instructions for making and baking 5-minute artisan bread.
Recipe as printed in the NYT
Video
http://www.artisanbreadinfive.com/
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