October 2007: Zoe Francois and Jeff Hertzberg’s Artisan Breads in Five Minutes a Day

The idea of baking fresh bread is a romantic’s whimsy. You imagine a motivated baker lovingly kneading dough, sifting flour, waiting—sometimes overnight—for it to rise suitably to finally place it in the oven. The baking loaf fills the house with a mouth-watering aroma. Once the bread has cooled just enough, you cut yourself a fat slice, smother it with butter, and take a huge bite.

Okay, let’s be honest. The last time this went down in my house, Jerry Mathers was still adorable and Lawrence of Arabia took home an Oscar. In the Zimmern home, the closest we got to this idyllic scenario was when the bread machine craze of the early nineties took off. We made two or three loaves, marveled at the wonders of technology, then promptly retired the contraption next to other appliance fads.

But homemade bread is making a comeback, and the newest motivational tome is the stupendous Artisan Breads in Five Minutes a Day. Zoe Francois and Jeff Hertzberg demonstrate how creating fresh, homemade breads can truly be a simple, time-efficient process.

The book uses an innovative method in which a large batch of dough is assembled and left for two hours to rise—no kneading, punching, or proofing required. This batch can keep in the refrigerator for up to two weeks. When you’re ready to create that perfect loaf or pizza crust, chunk off the right amount of dough needed. And just like your favorite cheese or wine, the longer it ages, the better it tastes.

The bread doesn’t suffer one iota from this time-saving technique. Fresh challah, bagels, flatbreads, naan, and caramel rolls taste as good as they did when your grandma made them. The dough is very forgiving, so it works well for the amateur baker. If you follow the time and temperature instructions, you should end up with tasty, carby goodness.

In addition to a vast array of breads, the book includes numerous pastry recipes Francois has perfected through her years as a celebrated Twin Cities pastry chef. The book also incorporates recipes that pair well with breads (hello, spicy kebabs and three-citrus marmalade).   

Regardless of whether you’ve experienced homemade bread as a kid or just seen it in the movies, with help from Francois and Hertzberg, your kitchen can rival that of a European bakery. You’ll surely discover unsliced bread is the best thing since sliced bread.  

Preorder Artisan Breads in Five Minutes a Day at Amazon.com.