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Albuquerque Innsights

A local innkeeper knows New Mexico secrets and tells anyone who will listen.

Five Minutes a day to give our guests Artisan Bread? No Problemo!

Easy Artisan Bread is happening at our Albuquerque bed and breakfast, every day, all because of the internet.

I spend way to much time online, bouncing around the internet like a bug in a jar. I can’t even remember where I found something or why I was looking for it in the first place. My name is Sarah, and I am a webaholic. Sometimes it really pays off, like when I found the book I bought my husband by accident – Artisan Bread in Five Minutes a Day. I wasn’t even looking for a book about bread making, but now we don’t buy bread anymore. We make fresh bread almost every day and we are loving it.

My favorite bread is rye.  Jewish Rye, deli rye – call it what you will but to me a sandwich on delicious fresh baked rye bread is a little piece of heaven. Fresh rye toast in the morning to dip into my egg yolk – can life get any better?

Dough proofingThis book has to be our purchase of the year. We are loving it and so are our b&b guests. Who wouldn’t? This bread is so easy to make and they really do mean five minutes a day, and guess what else? No kneading. Yup…none at all.  Poor Artisan Bakers. We don’t need them now.

The only special equipment you need is a big plastic container with a lid, and baking on a hot stone is a must. We use the really nice pizza stones from Pampered Chef, but we have used a nice piece of blue landscape slate found in a rock yard. A bread or pizza peal is also really nice to have around as well, but not a must. Before you can say “I bake really great artisan bread” you’ll have one though, because they are so cool and fun to use. Makes you feel like a real artisan baker.

peel for bread and pizzaWe mix up the dough in the big plastic container, place it in the laundry/furnace/hot water heater room of our house, (we call it our third world nation – because it is always hot and a real mess in there), let it rise and then stick it in our small spare fridge. We mix enough for four 1lb loaves at a time. When we are ready to bake a loaf we pull out a quarter of the dough, (1lb), cloak it, (an easy technique to roll it in your flour covered hands, forming a loaf), put it on the peel, let it raise for 40 minutes and slide it onto a stone pre-heated in the oven, throw a cup of hot water into a pan on the shelf below the stone for steam, close the lid and come back in about 30 minutes. Hands on that really takes 5 minutes or less, minus the waiting and cooking time.

Ingredients? Flour, water, yeast, salt, and for my rye – caraway seeds. Measurements?….get the book, because there are way more recipes than this one and you are going to want to make them all.

Get this book. You will not regret it. Or, come on over to our bed and breakfast and have a slice of heaven. We can break an Atkins dieter in five minutes or less with the scrumptious loaves that sit on our kitchen counter. And I figured out the Weightwatchers points as well, each slice is only 1 point! WoooHooo! Bring on the Artisan Bread!

Muy Bueno! Enjoy!

I know the best things to eat in Albuquerque!
Sarah Dolk, Adobe Nido Bed & Breakfast
Expert on Destination Albuquerque and Central New Mexico!

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copyright 2009 :: sarah dolk, adobe nido bed and breakfast, albuquerque nm :: photos by susan see, abq, nm & marianne groszko, mariannephotography.net