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Five Minute Bread: The revolutionary new baking method: no bread machine, no kneading! Hardcover – 6 Jan 2011


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Product details

  • Hardcover: 256 pages
  • Publisher: Ebury Press (6 Jan 2011)
  • Language: English
  • ISBN-10: 0091938945
  • ISBN-13: 978-0091938949
  • Product Dimensions: 17.8 x 2.4 x 23.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Bestsellers Rank: 117,230 in Books (See Top 100 in Books)

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Product Description

Book Description

The baking revolution starts here! Freshly baked bread with minimal effort

From the Back Cover

IT'S THE BREAD MAKING REVOLUTION!

Only five minutes' preparation

Just mix and refrigerate, then shape, leave to prove and cook

Freshly baked, crusty home-made bread, all week long!

It sounds too good to be true: irresistible home-made bread with no bread machine and only five minutes' work! In Five Minute Bread, bakers Jeff Hertzberg and Zoe Francois show you their simple, revolutionary bread-making method and over 80 recipes for using the basic dough.

From classic loaves such as Baguette, Ciabatta and Olive bread, through tasty ideas such as Italian semolina bread, to sweet breads like Brioche and Sticky pecan caramel rolls. the recipes are quick and straightforward.

With troubleshooting tips, baking facts and it's easy-to-follow method, Five Minute Bread will inspire you to make fresh bread every day of the week, with minimal fuss and effort.

Customer Reviews

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By JulieK on 15 April 2011
Format: Hardcover
I was sceptical about this book at 1st. Whilst not an expert I've made bread the traditional way for many years so I wasn't sure if this could work, but it does! I made my 1st loaf today; it looks and smells good and more importantly its delicious! Now convinced ( and you will be after just one loaf) I'm keen to try out the other recipes in the book - cinnamon and raisin bread next I think ;-)

If you love good bread, but are put off making your own as traditional bread making takes too long, then this is the book for you!
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26 of 27 people found the following review helpful By Mrs. G. M. B. MANN on 9 Jan 2011
Format: Hardcover
This book is amazing. It truly is a no fuss way to make bread. After tasting two different loaves, my sister and my mum begged me for the recipe. So I've ordered another two books for them.

You basically throw the ingredients together, let them rest, then pop it in the fridge, where it keeps for about two weeks until you're ready to use it.

When you want some bread, you take some, quickly shape it, leave it to rise for 30 mins, then bake.

Fabulous.
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22 of 23 people found the following review helpful By N. Mawby on 17 Oct 2011
Format: Hardcover
The basic priciple in the book is great (in fact Peter Reinhart in 'Artisan Breads Every Day' seems to have been converted to this technique).
However, there are conversion errors in the recipes
The Master Recipe (p 44) gives a bakers percentage for water of 78.3% if the imperial units are used and 83.3% if metric units used.
This carelessness is a major drawback.
I queried this on the authors website, and just got 'stick closer to 78% hydration'.
So it looks as if the imperial units are closer to the original American recipes.
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12 of 13 people found the following review helpful By katiecom on 5 Jan 2012
Format: Hardcover
I have never mastered the art of bread making - it seemed too long, complicated and laborious. I have stuck to making the odd batch of soda bread (an instant bread) and buying rubbish shop white-sliced. However re-reading the list of ingredients in packaged bread gave me fresh determination and I felt that there must be a better way! There is! I came across this book by chance in a bookshop and with no space for a breadmaker it seemed like a good idea, although I was skeptical. I am not a baker and not even a very good cook - but my first loaf was good enough for me to be very excited! It was so easy and so quick. I soon started experimenting with the different recipes and soon learnt the importance of quality fresh flour.
I have not bought bread in over 2 months now and we always have a loaf on the go. I would say that the bread is much better once cooled, it keeps for several days in the fridge (although its always eaten within 3 days in my house). The basic dough can also be used for pizza bases which taste great. The recipes are easy to play around with - adding vegtables, dried fruit, herbs etc... I have converted many friends and family members who were initially very cynical.
The only draw back is needing room in the fridge to store the dough - although i no longer need space to store shop bread.
Buy this book and prepared to become fanatical!
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4 of 4 people found the following review helpful By pixie on 15 Sep 2011
Format: Hardcover Verified Purchase
Five minute bread is a fab book. I cook alot and was a little unsure how or even if this concept would work...it does!
If you are a busy housewife, mother, partner or someone who just loves the idea of fresh gorgeous bread whenever you fancy, this is the book for you.
I have a breadmaker, a great one that I love but I'm always 5 hours away from a loaf which is not convenient sometimes, how great to be able to snip off the dough I need and let it rest for 30 mins and bake. The crust is like the best french bread you buy in Paris and the smell is devine.
Give it a go! I think you will be suprised and delighted at the small amount of effort and the big results.
There are some nice recipes in the book too, my find of the year!
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1 of 1 people found the following review helpful By Teasel on 9 Feb 2014
Format: Hardcover
For more than 20 years I've made my own bread the traditional way. Because I don't like all that kneading I bought a kenwood mixer primarily for the dough hook function, and I, and friends, were always very happy with the results. I'd make three loaves at a time, then slice and freeze it to use as and when. But wow this book has completely changed my bread making, it's quick, simple and so versatile, and the results are even better than before. I've had the book for three months and, although the results were great from the first batch, I think you do need to fiddle about with the basic recipe to suit the flour you are using, my first batches were too sloppy if strictly following the recipe, and free form loaves always spread themselves out rather than up. Plain white flour can vary from country to country, the crop, the milling process, my brother moved to America and had to adjust british recipes for the flour rather than the measurements. So now I have a good idea of the consistency I am looking for and add flour or water as necessary. I also use less salt than in the book, probably about half the amount, because I found the amount they use far too salty. I love that I can have fresh bread so easily, loaves, rolls, nan, pitta, from the same batch of dough, and yes it does keep and improve over time, and whilst I might have a bowl of dough in the fridge (I make half the amount because there only two of us) it saves space in the freezer, and now I can have fresh bread wherever and whenever without missing my Kenwood.
Further reading turned up their healthy artisan bread book using the same principles, but using vital wheat gluten to help with the rising process when baking with whole wheat flour or other ingredients.
Read more ›
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