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Healthy Artisan Bread in Five Minutes a Day Hardcover – 2 Dec 2009

4.4 out of 5 stars 11 customer reviews

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Product details

  • Hardcover: 336 pages
  • Publisher: Saint Martin's Press Inc.; 1 edition (2 Dec. 2009)
  • Language: English
  • ISBN-10: 0312545525
  • ISBN-13: 978-0312545529
  • Product Dimensions: 19.7 x 72.6 x 607.2 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Bestsellers Rank: 144,787 in Books (See Top 100 in Books)
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Product description

Review

“Zoë François 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, Food Works, Inc.

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.


Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

Format: Hardcover 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.
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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.
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Format: Hardcover
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.

The book contains detailed information at the start about the process of bread making and the idea behind their concept; the authors have worked out a bread dough which can be made up in bulk and kept in the fridge for up to two weeks. Every day you break off a portion of the dough, shape it, (that's the "five minutes a day" bit) and leave it to rest/come up to temperature. Bake the bread, and 30-40 minutes later you have fresh, wholesome bread.

The flavour of the resulting breads is fantastic!

I also enjoyed the detail about each of the ingredients that they use and there is a useful (for those outside the US buying the book) conversion of the measurements from American cups to metric weights and volumes.

A few of the ingredients have been a bit tricky to get hold of here in the UK but so far I have managed it.

As well as having tried many of the ordinary recipes in the book, we have also made the gluten free breads including the brioche which is heavenly!

If you are serious about your bread making, then I would recommend investing in this book.
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Format: Hardcover Verified Purchase
This is such an easy method for making bread. Best tip I read before buying was to get gluten at same time (it's available on Amazon) so that you don't have to wait to start making bread. They describe all the ingredients required and the science behind why the bread works (you can skip this part if you want, but I found it really interesting and helpful to know). Then they give the method to a basic recipe in easy steps but detailed enough description to help you get it right. My first loaf was great, the following ones not as good, but they tell you how to improve your method based on the results you get. Still every loaf was edible and enjoyed.
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Format: Hardcover Verified Purchase
Absolutely Brilliant Book. I bought their first book, but this is even better as there are healthy alternatives. Very easy to make and good results. Basically you make up a batch of dough that you keep in the fridge and use as and when you need it. There is no kneading involved and the chance of failure very low. The same batch can be used for lots of different recipes by adding different flavours to the dough. You can also freeze the dough. I have done this successfully. You will be surprised at just how many different things you can make from one batch of bread. Buy it, you won't be disappointed
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Format: Hardcover Verified Purchase
Great book for a wide range of very interesting breads in a very short space of time. The starter dough does take time and you do need to eat a fair amount of bread but definitely good.
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