What could be more traditional than freshly baked bread for breakfast? Most mornings we include this now, and it's making everyone very happy indeed ..... but this is not traditionally made bread.
It's a new way of baking that's been around a couple of years, that doesn't require kneading. A wet dough is mixed with enough ingredients for at least four pound loaves, and is then left a couple of hours to rise before being placed in the fridge, where it can be left for up to two weeks. Every time you want to bake, you scoop out a portion, shape it briefly, and leave it for a while before baking. That's it!
The recipes we're using right now come from Healthy Bread in Five Minutes a Day by Zoe Francois and Jeff Hertzberg MD. Zoe trained at our very own Culinary Institute of America, 30 minutes away in Hyde Park. Check out Zoe's website! Our favorites right now are Betsy's Seeded Oat Bread (above) and the 100% Whole Wheat and Flaxseed Bread. Certianly the tastiest way of getting your Omega-3s. Yum.
1 comment:
Hey, thanks for using our method! I was curious whether anyone in the hospitality business was going to pick up on this-- our guess was that this was going to be a timesaver in the hotel and restaurant, just like at home. Come visit us on the website, where we answer questions all the time: artisanbreadinfive.com
Jeff Hertzberg
(Co-author)
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