Oh my Artisan Bread!

The Artisan Bread in 5 Minutes a Day is such an incredible book! I mixed two batches, a basic dough and an olive oil dough last Friday night. From those two batches I've made three loaves of sundried tomato, fresh basil, garlic and parmesan bread, two baguettes and a batch of apple pie-raisin cinnamon rolls.

It's so easy to make interesting breads! I just tear off a grapefruit size piece of dough, roll it out and spread over the dough whatever I want in the bread. Roll the dough up jelly roll style then form in to a loaf. Let it rest for 20-40 minutes and then bake on a hot stone for about 25 minutes. I have yet to have one turn out badly.

I just mixed up two more batches tonight. Takes no more than 15 minutes to mix then a couple of hours to rise before going in the fridge.

Thanks for the great tip! This is my new favorite thing to make!