With over 100,000 copies in print, "Artisan Bread in Five Minutes a Day" has proven that people want to bake their own bread, provided they can do it easily and quickly. Knowing that people are changing the way they eat and bake because of health concerns or lifestyle choices, the authors took their established methods and applied it to breads rich in whole grains, fruits, and vegetables. That is where "Healthy Artisan Bread in Five Minutes a Day" comes in. Health-conscious bread-eaters need homemade options more than anyone else. They want delicious bread, but they can't find the healthy ingredients they'd like to use in traditional bakeries, or in traditional recipes. Whether you are looking for more whole grains, whether you're vegan, gluten-free, training for a triathlon, trying to reduced your cholesterol, or just care about what goes into your body, this book delivers.
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Praise for "Healthy Bread in Five Minutes a Day"
..".Zoe Francois and Jeff Hertzberg have amazingly demystified the arcane and delightful world of artisan bread. Now, on the heels of time sensitivity (Hello... 5 minutes Really? Yes!), comes a baking book for the health-conscious, and it couldn't be more timely. Bottom line, I would crawl across a desert of broken glass to hop into their loaf pan..." --Andrew Zimmern, Travel Channel host, food writer and radio personality
..".it's a vast improvement over the laborious process of making artisan breads using classic methods... in their new book, Hertzberg and Francois have gone one step further... baking breads that use less sugar, healthy grains, fruits and vegetables, and are friendly to those with allergies or food sensitivities..." --Associated Press
..".you can make high-quality homemade bread. There's no need to knead or be held hostage by the clock waiting for the dough to rise... under their five-minutes-a-day me
About the Author
Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City's ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters. Zoe Francois is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of "Artisan Bread in Five Minutes a Day." Passionate about food that is real, healthy and always delicious, Francois teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoe Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.
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Most Helpful Customer Reviews
9 of 9 people found the following review helpful
By Catfish
TOP 500 REVIEWER
Format:Hardcover|Amazon Verified Purchase
The bread recipes in this book look great but every one of them relies on the addition of vital wheat gluten. I went to Holland & Barrat, Julian Graves as well as a number of other health food shops in the city where I live, and the wheat gluten was not sold anywhere. I investigated on the internet and it is available but is not very cheap, and with postage makes a rather expensive item. Am thinking of returning the book as I am weary of making any of the breads without the wheat gluten.
14 of 15 people found the following review helpful
By V. Yeates
Format:Hardcover
I love the breads in this book - there is a real selection from the bog-standard loaf to some really interesting breads (espresso and pear bread anyone?). I recently made some wholemeal carrot, raisin and cinnamon bread and it was deliscious. The only thing I would mention as a downside is that the recipes rely heavily on wheat gluten as an aditive (this means the bread does not sink too much whilst being stored in the fridge) - and it does work, the only problem being I was only able to source wheat gluten on the internet and it was quite expensive (mainly because of postage!). This might be something to look into if thinking about buying the book.
2 of 2 people found the following review helpful
By Very.
TOP 1000 REVIEWER
Format:Hardcover
It isn't 5 minutes folks. If you want a loaf then there's a 40 min proving session on the master mixture; and other recipes in the book vary.
However, saying that; this wet method does save a lot of time; and I personally tend to make flat bread mostly; i.e. I pull off the amount I want, flatten it, chuck on a baking tray and shove it in the oven. I get gorgeous pita like bread; which me and the kids adore. That depending on size of the dough I've pulled off; takes anywhere from 10-20 minutes or so to cook.
So while you won't have bread within 5 minutes - using the wet method you can have bread within 10-30 mins depending on what you do.
Oh, and the bread is delicious. Seriously yummy.
Might not be 5 mins to make - but ooooh it is worth the time it does take - very, very worth it.
However, saying that; this wet method does save a lot of time; and I personally tend to make flat bread mostly; i.e. I pull off the amount I want, flatten it, chuck on a baking tray and shove it in the oven. I get gorgeous pita like bread; which me and the kids adore. That depending on size of the dough I've pulled off; takes anywhere from 10-20 minutes or so to cook.
So while you won't have bread within 5 minutes - using the wet method you can have bread within 10-30 mins depending on what you do.
Oh, and the bread is delicious. Seriously yummy.
Might not be 5 mins to make - but ooooh it is worth the time it does take - very, very worth it.
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Most Recent Customer Reviews
5.0 out of 5 stars
fun to do
what a funny book have made some of the loafts great book simple gave it to my farther for xmas he loves it to
Published 4 months ago by melenie gates
5.0 out of 5 stars
Changing the way you make bread
I had seen this book mentioned on a gluten free blog that I follow and I must admit I bought it mainly to be able to see the recipes in the gluten free chapter. Read more
Published on 7 Mar 2010 by A. Newstead
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