One of my favorite smells is fresh baked bread or rolls. I’ve never been a big baker and I love going out to dinner just so I can get some fresh baked rolls or artisan bread for lunch at places like Panera or my local small cafe. The biggest reasons I don’t make bread or rolls is because my family wouldn’t eat a whole loaf or 12 rolls before it went bad. When I heard that there was a way to make bread dough and keep it in your refrigerator for days on end, I was intrigued. I love the fact that I can prepare dough and only pull out what I need to make a roll or two for a sandwich.
Today I decided to pull out the cookbook and give it a shot on making Pretzel Rolls. I’ve never had one so I’m not sure exactly what they are suppose to taste like. I guess that they are suppose to taste like pretzels but in a roll form. The instructions were simple to follow and the end result was pretty good. It was dense and very filling.
“When their huge bestseller Artisan Bread in Five Minutes a Day was published in 2007, it immediately became the classic book on bread-making. With more than half a million copies now in print, Hertzberg and François prove that people want to bake their own bread, provided they can do it easily and quickly.
I have a Kitchen Aid Mixer and I’ve never used the paddle blade on it until today. I was so proud of myself.
This is the pretzel/bagel dough I made. I let it rise on the counter for two hours and then placed it into my refrigerator to cool for about two hours.
Then I broke the big ball into eight smaller balls and let them sit out, at room temperature, for 20 minutes.
After the 20 minutes passed, they received a nice bath in water, sugar and baking soda.
From the bath water, they drained and waited for the others on a floured towel.
At this point I sprinkled so Lo-Salt and Sea Salt on the top. Then placed them into the oven (notice the water tray beneath them? That so they have a steam bake in the oven).
Here’s the end result.
Now, by popular demand, the authors have completely revised and updated the book that had revolutionized bread-making. They’ve returned to their test kitchens to whip up more than 30 new recipes and an entire gluten-free chapter. Among their insanely easy, mouth-watering recipes are:
- Gluten-free Cheesy Breadsticks, Pizza, Baguette and Sweet Brioche
- Beer-Cheese and Crock-Pot Bread
- Pretzel Buns
- Apple-Stuffed French Toast
- Oatmeal Pumpkin Bread
THE NEW ARTISAN BREAD allows home bakers to make great daily breads and sweets but still have a life outside the kitchen. For more info, please visit: www.artisanbreadinfive.com.