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Five Minute Bread: The revolutionary new baking method: no bread machine, no kneading! [Hardcover]

Jeff Hertzberg , Zoë François
4.5 out of 5 stars  See all reviews (31 customer reviews)
RRP: £14.99
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Book Description

6 Jan 2011

Most of us dream about having the time to make fresh bread, to fill our kitchen with the irrestible aromas of a bakery every day. Now, with Jeff and Zoe's new bread-making method, you too can make your own loaves in only five minutes a day! No bread machine required, and no need for kneading - it's revolutionary!

In this amazing new book, Jeff and Zoe prove that baking bread can be easier and quicker than a trip to the baker's. Their method is quick and simple, and produces perfect, scrumptious loaves every time. In exchange for a mere five minutes of your time, your warm, indulgent, crusty breads will rival those of the finest bakers in the world.

With nearly 100 recipes that use this ingenious technique, Five Minute Bread is a revelation for anyone who thinks that home-made bread is too much work. Crusty baguettes, mouth-watering ciabattas, hearty sandwich loaves and even buttery pastries will become everyday treats with this innovative book.

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Five Minute Bread: The revolutionary new baking method: no bread machine, no kneading! + Plain Plastic Scraper Flexible blade. 4.5 x 3" + Scottish Dough Scraper Black Plastic Handle Stiff Metal Blade - 15.2cm Pastry Cooking
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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: 17.5 x 23.9 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Bestsellers Rank: 260,472 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


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.

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Customer Reviews

Most Helpful Customer Reviews
25 of 26 people found the following review helpful
5.0 out of 5 stars GET THIS BOOK 9 Jan 2011
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.

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9 of 9 people found the following review helpful
5.0 out of 5 stars It really does take only 5mins! 15 April 2011
By JulieK
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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21 of 22 people found the following review helpful
3.0 out of 5 stars Major Conversion Errors 17 Oct 2011
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
5.0 out of 5 stars prepare to become obsessed! 5 Jan 2012
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
5.0 out of 5 stars Fast and really good bread 15 Sep 2011
By pixie
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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3 of 3 people found the following review helpful
4.0 out of 5 stars It's just another way....... 8 Jun 2013
Format:Hardcover|Verified Purchase
I do feel the book sorts of double talk, like giving you the method, then gives you another method at the same time. I find a bit confusing, get past that and enjoy. The idea is good, just play with it, and practice, the bread does have a nice flavour, the dough takes five minutes to make, once you get past the 2 hour rise & 8 hour refridgeration, then it's up to you, you can have fresh bread in 40 minutes.
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7 of 8 people found the following review helpful
5.0 out of 5 stars Breadmaking needn't be a chore 15 Feb 2013
By C. Irwin TOP 1000 REVIEWER
Format:Hardcover|Verified Purchase
I'd been making occasional loaves using the No Knead Bread technique and having some success. However, I found that leaving the dough to prove too long could still result in patchy results.

While looking on various forums to see if overproving was my problem I stumbled upon references to the 5 Minute Artisan bread method that is covered in this book. It has similarities to the No Knead technique (stir ingredients to combine, wet shaggy dough, no kneading) but it differs in that after the initial rise the dough goes into the fridge and can be drawn off as needed.

I've been using the technique for a few weeks now, have cooked over a dozen loaves and have yet to have one that isn't delicious.

The book has 2 sets of measurements - metric and imperial - I stick to the imperial. I measure the water and flour pretty accurately. With the flour I'm using I add an extra ounce to the recipe for the basic boule dough and it comes out great.

I've not had a batch of dough last more than a week - it gets baked sooner than that - but I find that the dough has more 'spring' (rising in the oven) in the first few days after the dough is made.
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Most Recent Customer Reviews
5.0 out of 5 stars Fantastic. Bread making made simple
Fantastic. Bread making made simple! love it
Published 2 months ago by Loraine Atkinson
5.0 out of 5 stars The only way to bake bread
I swear by this book and cannot recommend it enough. It takes all the hassle out of making fresh bread - it's ridiculously easy. Read more
Published 2 months ago by J. Depeau
5.0 out of 5 stars Five Stars
Fab service and great product
Published 3 months ago by margy warg
5.0 out of 5 stars Complete Convert
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,... Read more
Published 8 months ago by Teasel
3.0 out of 5 stars Bread
It's OK but you still have to knead and knead So with arthritic hands you need a good friend or a bread maker
Published 9 months ago by Olga Coleman
5.0 out of 5 stars This caught my eye....
When looking for a new book on bread making, this book caught my eye. The title makes it stand out from the crowd and the book did not disappoint. Read more
Published 9 months ago by E Hattersley
5.0 out of 5 stars So easy and tasty!
Wonderfully easy and so many possibilities... We haven't bought any shop loaves since making the first batch of bread. A great success.
Published 9 months ago by Ilse Wührer
5.0 out of 5 stars simple to use
well I'm making my own bread by hand using this method now. You get clear instrucions, though it's worth searching you tube for a video version too. Read more
Published 12 months ago by Mark6000
5.0 out of 5 stars Best way to keep homemade bread coming!
I've been using my copy of this book for months, and just had to get it for our daughter who loves to bake. Best method out there!
Published 14 months ago by Lenore
5.0 out of 5 stars This book has revolutionised my kitchen!
Amazing book, simply amazing. It's idiot proof. People ask which bakery I got my bread at and I just laugh. Read more
Published 14 months ago by Debalicious
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