...in five minute artisan bread.
Now understand me: I'm a sourdough nurturer. I like kneading dough. But I love crusty loaves fresh from the oven even more. A recent visit to Bluestone Farm--where those fabulously locavore nuns I love so much farm and cook from scratch--converted my heart and my tastebuds.
On a beautifully sunny day we sat down to potatoes au gratin and a rooster salad (they say he was a mean old bird and his time had come). With Timothy napping on my lap I sopped up extra drippings of melted cheese with a slice of a crusty baguette. When I inquired how they had time to bake this bread every day they revealed the 5-minute technique.
I ordered the book a few days ago and with about ten minutes of hands-on time, an overnight chill in the fridge, I woke up Sunday morning (before work) and baked a beautiful loaf of bread. I just baked another one a few minutes ago. It's crazy! Crazy good!
Have you tried this method yet? If not, what's your favorite method for getting good, fresh bread on the table?