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Saturday, January 17, 2015

Want to know the secret to having fresh, homemade bread everyday? Check out this Saturday Skills post....

How can a nation be great if their bread tastes like kleenex? ~Julia Childs

Today's Saturday Skill is how to have fresh baked bread whenever you like - even every day if you want and it does not require hours a day in the kitchen.  In fact, it can take about five minutes of active work and the results are wonderful.  There is nothing more comforting than freshly baked bread - the aroma, the crust, the taste and the beautiful way a pat of butter melts just so into lovely little golden rivers filling up the tiny holes in the slice.   It is a memory like no other - and one you will not get from store-bought slices in a plastic bag.  

Over the past couple of Saturdays, we have talked about baking bread with baking powder, yeast and sourdough and I hope you have tried your hand at a loaf of two.  This week, I'm outlining how I always have bread dough in the refrigerator ready to bake.  I use the method described in the book The New Artisan Bread in Five Minutes a Day  by Jeff Hertzberg and Zoe Francois. The book has many recipes but the peasant and the pizza dough are the ones I use most often. 

So how can you have fresh bread everyday?  You mix up the dough and you can store it for up to 2 weeks in your refrigerator.  When you are ready to bake, slice of a portion of the dough, shape it, let it rise and bake.  Ta-da!  Fresh bread and you didn't even get flour on your apron...well, except for that day when you mixed up the dough.  
If you get in the habit of making a batch or two of the dough on the weekends, you can have fresh bread with every weekday dinner if you like.  Even if dinner is a rotisserie chicken from the take-out stand, a loaf of warm bread makes it seem like dinner is the gift that it is - to share a meal with those you love in a nurturing, life-giving way.   

Rather than posting the recipes here, I am posting some links on making bread the 5-minute-a-day-way because I want you to get out there a discover how great this method is. 

Grab your apron, gather together your yeast, salt, sugar, water and flour and mix up a batch of dough to make a loaf of bread today AND next week!  

I hope you have enjoyed the Saturday Skills series on bread baking and I'm so happy you joined today.  Tomorrow is Sunday Cooking and I'll post some dessert BakeOver recipes.  I hope to see you then :) 

Peace be with you, 

Star Schipp

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1 comment:

  1. Heading over there now. My goal is one day to make a baguette like a french boulangère. probably the thing I miss the most from my days in Europe.