something is growing in my fridge

I was excited to get this book I read about a bit back, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in our local newspaper and then again over at Booga j and I am so happy! It's a big book of bread recipes similar to the no-knead bread, only easier, faster, and with many many variations. You just mix and then put it in the fridge. Then, the next day, cut off a hunk, let it rest, and bake it. That's it! I didn't use a stone nor do I have a peel, both of which are recommended, I used my cast iron dutch oven instead (like with the no-knead bread) and it worked great. This is all white bread-y, I wanted to try the basic recipe straight up first, but next I will make it with white whole wheat flour and report back.

It makes a lot of dough. Like a huge amount. This is a big bowl here and it takes up a lot of room in the fridge. You just cut off what you need, it can last weeks in there. I can't wait to try the challah recipe. Everything is in this book, pizza dough, pita, wheat bread, white bread, rye, you name it all with this mix and dump method. Amazing. Stay tuned to see this bread along side of bean soup and salad in the coming days. Oh, the excitement around here!

Unrelated but worth mentioning nonetheless:

-I contributed to the newest issue of Small magazine (the small bites) please take a look at this very awesome kids webzine.

-This weekend Susan and Diane will host an event at Twisted here in Portland. Here's the info. Sounds very cool and I hope to go and check out this fine shop and see these lovely crafty ladies.

-Even if the Other Boleyn Girl is not so hot, Semi-Pro is supposed to be funny, so I will improve my mind that way.

-There have been some questions about Mr. (Bad) Ice Cream Pie. The recipe is this; you take a cookie crumb crust (either purchased or homemade, you know, with graham crackers crushed with butter or chocolate wafer cookies) and then soften ice cream in the mixer, spread 2 different flavor layers on, freeze, then add whipped cream and freeze again. Eat and feel sick. I still don't miss him. Ha! Now, I am eating fresh baked bread with jam. So, not 100% sugar free, but let's not quibble.

**update
find the no knead dough recipe (not from the book above but from the craze going around last year) and a ton of info about dutch ovens over at not martha's excellent post. I have a dutch oven with no name on it, and it was given to me, so I am no help there. To bake the bread in the dutch oven, you plop in (no greasing necessary) and cook covered until the final 10 minutes, then take the lid off so it will brown.

Comments

[Emily]

Oh my goodness that bread looks wonderful! I can't even think now because I am so preoccupied with that bread!

[Jennifer]

Amy! What a coincidence! I also contributed to the spring issue of Small Magazine! I lent them my lovely offspring to model the clothing. The clothing is made by independant designers (lots of ETSY people). I have alway loved the photography. It was a pretty cool way to get some great (free) professional photo's of my kids:)

[Kate of all Trades]

I'm super intrigued by this bread....looking forward to more reports.

[Missy K]

You are apparently part of a vast conspiracy to get me to buy this cookbook-- this is the THIRD rave I have read about it, randomly, today.

So, all right. I'll get it. Could I wait until I get some birthday money?

[Julie]

Yum! I just made up another batch last night and it literally pushed the lid off the bowl (when I say lid, I mean inverted plate!) I'm looking forward to cutting off a hunk today and having fresh bread with dinner. I think the loaf you made in the dutch oven looks even better than the one I made on my brick. May have to try that.

[Stephanie]

I have taken a number of baking and cake decorating classes from Zoe and I can tell you that not only does she have great recipes, but she is a great person too. Woo hoo for Zoe!

[tufty]

Your small bites article is really touching, beautiful writing even if it's just a recipe!

[Just Pure Lovely]

Oh, thanks for the inspiration. I absolutely love artisan breads, but don't make them often because of the "8-10 minute kneading time," which is a great meditation/relaxing/mind-soothing time, but I still do tend to put it off.

[Gina]

How big is your dutch oven, and what brand do you use? I'm in the process of registering for a wedding and I have NO idea which one to pick.

[Gina]

How big is your dutch oven, and what brand do you use? I'm in the process of registering for a wedding and I have NO idea which one to pick.

[forcryeye]

I have to get this book! I can't keep my four kids from eating a loaf of bread a day. I love your small bites...great picture, did you take it? I love making those...what does my Mom call them? egg in a basket or something.

[heather]

The pic of the loaf you made looks delicious! I love fresh homemade bread, but rarely have the time (or presence of mind) to make it...I tend to only think about making it around dinner time, which is of course, too late by then, and I never seem to remember to make it in the middle of the day either. I'm definitely going to be hunting down my own copy of this. It would be wonderful to be able to slice off a hunk of dough as needed, what's not to love about fresh baked bread!

[Moonbeam]

You have GOT to be kidding me - that book sounds too good to be true!! Does it taste good? I've already added it to my amazon shopping cart. I am so getting into this bread-making thing, slowly but surely. I've tried pizza dough and pasta, and I'm dying to try an honest-to-goodness loaf. I can't wait to hear more about your ventures!

[Becky]

Love your bread! I too, have been making this bread and it is sooooo fun and easy. Adding sourdough and whole wheat works great with this method.
Happy Bread Making!

[pip]

Ooh.. there's a lot of yeast baking over at your place, Miss! There is a beautiful bread book titled 'Il Fornaio' all about breads with lovely starters and sloppy doughs and lots of bubbles and crust and very little kneading! It's super good if you love really rustic airy chewy loaves! And it's easy peasy - mostly mixing and flopping the dough - very little elbow grease at all!

[Kelly]

Oh my gosh, I want that bread so bad. Your photos always look delicious.

[Elaine]

Oh that bread looks delicious. Now I've found something else I'll have to try! Thanks.
BTW, my beautiful 25-year-old daughter liked the Other Boleyn Girl a lot.

[kris]

This sounds so scrumptious! I'm going to have to pick up this book!

[Kelly]

Okay, I forgot to mention: One-Eyed Pirates is the best food name ever.

[Grammie]

Your memoir of the one-eyed pirate and early eating habits was haunting and touching. Dad would have been so happy to know you remembered.

[Jeff Hertzberg]

Thanks for all this enthusiasm! I'm Jeff Hertzberg, one of the co-authors of the book. Please stop by our website if you have questions or comments, at www.artisanbreadinfive.com.

Jeff Hertzberg

[Helen]

Yes, please report back to us on the bread. The caramel corn is awesome and this one looks like it will be too. Can't wait to hear about it!

[Steph]

Well, well...that bread looks just wonderful. I am going to check to see if my library has the book right now!

[Erica]

I've had that book for a month and change, now - I've made a dozen loaves or so, all delicious. I'm particularly fond of the versatility of the olive oil dough - it makes a damned good pizza, excellent lavash, and a tasty loaf, too. I think I'm going to use what's left of the current batch to try mixing in some sundried tomato and garlic.

[Kathi D]

I am so ordering that book right now from Amazon! I haven't heard of it before but I have to have it, just based on your photos and description! I love the no-knead bread too, but to have dough ready to go in the fridge all the time? Brilliant!

[wishcake]

Okay, yum. I've never made bread before, but now I'm tempted...

And I have to say: even if you decide not to see the movie, you HAVE to read The Other Boleyn Girl. Such an incredible book. It's in my top 5 favorites. :) It seems intense until you begin reading it and can't put it down.

[jenn]

that sounds amazing! another book for my wish list!

[Siri]

Can't wait to try the bread AND the "one eyed pirates" (I think I'm starting to see where you may have gotten some of your creativity).
I'm so jealous about that release party this weekend. Shannon at Twisted is one of my most favorite-est people in the whole wide world. Please go...and give us a report?

[Red]

This bread reminds me of Amy Dacyzyns refrigerator bread on the Complete Tightwad Gazette book.
That recipe makes several different things if you want to check that out :)
Love your blog and book!!!!
Red

[Elizabeth]

now that needs to be on my wishlist. mmmm. warm bread.

[Elizabeth]

now that needs to be on my wishlist. mmmm. warm bread.

[susiej]

I have the cookbook, and it is so AMAZING!! It does take a lot of room in the fridge -- I double it... I'm trying to split it and put some in my deep freeze... but honestly, we go through it so fast that it doesn't matter!

[Stephany]

I have this book as well - but my bread does not come out golden brown like yours but flour dusty light in color. What do you do differently??

[Rubyellen]

I want to make bread too!!! and I saw you in SMALL... good job!

[Alicia]

I'm going to have to get that book! I love bread, but the easier the better!

[Alice]

I can smell it baking!...delicious! I'll have to check out this book next time I'm at the local bookstore. It looks so easy, and devine!

[Elisabeth]

I couldn't find the recipe for the original no knead bread, is it on your site somewhere?

[jessica]

Ahem. Was your reviewer a dude? I never trust reviewers on chick flicks. Here's a positive spin on Boleyn:
A classy romantic cocktail distinguished by its tart yet breezy bite.-EW
And here's a negative for Semi-Pro:
You take the Will Ferrell formula and you plug it in, but somehow it just feels kind of uninspired and flat.-E&R
;)

[Katie]

Don't go see Semi-Pro. Save your moolah. I saw it last weekend and it was NOT GOOD. And I usually love Will Ferrell movies. I definitely agree with the previous posts's quote. I was seriously disappointed.

[Abby]

ohhhh thanx for the book link Amy.... YUM fresh bread I can almost smell it.

[nathalie]

are you done with the diet already??

[Amanda]

Did you see this?

http://smittenkitchen.com/2008/02/homemade-devil-dog-ding-dong-or-hostess-cake/

I'm evil; I know.

[Tracy]

Too funny! I just blogged about this bread after seeing it on Tastespotting.com. It's a phenomenon!!!

http://pumpkin-girl.blogspot.com/2008/02/baking-bread-for-dummies.html

[Mary]

I love that bread recipe! Ugh, so good.

[Julia]

Gosh, looks too good to be true, but I think I will put the book on my Amazon Wish list!!

[Philippa]

This bread looks fantastic - its on my newly started list of things to do tomorrow. A really big thanks you too for the news that Loobylu is back. Horray!!!

[Sally McEntire]

I almost forgot about the Craft release party at Twisted! Thanks for the reminder. Nice loaf of bread too. I need to check out that book.

[Karen]

Love your blog! And your book. I ran out and bought that bread book, expecting it to tell me about baking in my dutch oven. It didn't! So I am wondering a few things. What size dutch oven do you have? Did you oil it or use some other method to keep it from sticking? Do you use the lid at all?
I am hoping to bake my dough this afternoon and still don't know what I am doing. Thanks for any help you can offer.

[Cristina]

I took half of the dough from the refrigerator, smooshed it out into a rectangle and smeared it with a mixture of brown sugar, melted butter and cinnamon. I rolled it up and tucked it into a standard loaf pan and baked it at 375 for about 50 minutes giving it the steam treatment at the start of baking. Best cinnamon bread ever. Baking chocolate in small roll-sized pieces of dough is next.

[Annette]

OMG - that was WONDERFULLY good bread. I was going to take a pic - but it went too quickly! Suffice it to say it looked just like yours. YUM. I've already reserved the book from the library - I'm so looking forward to it.