Have you ever seen such beautiful loaves? Would you believe I didn’t even have to knead the dough?!
Welcome to the “Bread in 5 Minutes a Day” method. Instead of slaving over one loaf at a time, this method allows you to mix a giant batch of dough and let it chill in the fridge for days. A grapefruit-sized gob of the refrigerated “master” dough is all you’ll need when you’re in the mood for artisan bread, flat bread or pizza crust.
I was intrigued when I stumbled across the method on Erin’s blog, Naturally Ella. Visits to Erin’s blog always leave me drooling, but this one sent me on an investigative mission—could bread made in “five minutes a day” possibly taste as good as more traditional methods? I ended up on Amazon and discovered the mastermind baking duo’s second book, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients. Sold!
After devouring the first couple of chapters and buying vital wheat gluten at the grocery store, I approached the master recipe with slight apprehension. Would I mess up? Ruin an entire batch? I’m prone to baking mishaps. Fortunately, the method proved as simple and easy as promised. The loaves in these pictures are the result of my first attempt at bread baking with the master dough. Trust me, the bread tasted as good as it looked.
I later made pizza from the dough, which was a smashing success. Then I baked a baguette, which was as crusty and yummy as expected. I thought surely I couldn’t use up all the dough by myself, but I’m already on my second batch!
Last night I mixed up a batch of the 100% whole wheat with olive oil dough, and my friends are coming over tonight to drink wine and make pizza. I hope the 100% whole wheat recipe is as forgiving as the first, because I forgot to add the olive oil until the very end (head smack).
I also mixed a batch of whole wheat banana bread dough. My fridge is overflowing with dough, and I’m in bread heaven! I’ll be posting regular updates of my trials and errors with my new favorite baking book. :)
If you want to give the method a try, check out the master recipe and instructions on the book’s official site.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jordan Strickland
Wow, yum! nothing like fresh bread is there? Is it sad that I’m still intimidated by bread baking? you make is look so easy though, I might just have to get over it
kate
You know if I can do it, you can do it, right? :)
Sarah
As you well know, I’m like Jordan. But very impressed that you now know how to make great bread and can pass that on to me!
erin
Your loaves look absolutely gorgeous! I’ve yet to buy the book but I’m thinking it’s time!
Congrats on the great homemade bread!
Belly B
Looks great! :) There’s nothing better than warm bread and butter :)
Laurita P
omg, yum! this looks so good and it’s great to hear it’s all versatile and $h**. pizza dough too? sold.
Elizabeth
I just bought this book a few weeks ago and I absolutely love it! I can’t stop making bread. And the best part is, you can really feel good about making and eating it because the authors have taken such great care to ensure that their recipes feature healthy, nutritious ingredients. And creating a recipe that could be kept in the fridge for up to two weeks was such a stroke of brilliance. I am so glad this wonderful book has another admirer!
kate
Isn’t it the best?! My friends came over last night and we made a stellar margherita pizza using the 100% whole wheat with olive oil dough. Yummm!
kirsten
YUM! i know what i’m doing this weekend. :) you’re inspiring, kathryne!
kate
Thanks, Kirsten! I love that you read my blog. Can’t wait to hear how your bread turns out!
Jean
Seriously going to have to try this! I’ve made “traditional” bread it the past and it takes AGES! So excited :)
xo
Jean
Elleinadspir
Just found your blog via Rachel S’s twitter. Always fun to find a new Okie blogger! And I can’t wait to try this bread. Looks yummy!