About a year ago, I told you about a new cookbook, “The New Artisan Bread in Five Minutes a Day,” and said I might even buy the book rather than just photocopying a few recipes.
Well, I did, and I thought I’d update you on it.
Here’s the latest batch of rolls. I probably could have arranged them more artfully, but you get the idea — they do pretty much come out looking, and tasting, like they came from a bakery, but, if you’re on top of things, you can have them fresh-from-the-oven for breakfast. I generally prefer to make these as rolls, because they require less resting time in the morning; when I’m very ambitious (though this doesn’t happen very often), I get up, pull the batter out of the fridge (because it really is more like batter than dough), shape up the rolls, let them rest while I exercise, then come back up from the basement, pop them in the oven, and take them out after I’m done with my shower.
The biggest problem is that the dough takes up more space in my fridge than I generally have; otherwise, I’d make these much more often. But if you’re looking for an easy way to add fresh bread to your routine (I’m no Megan McArdle — “easy” is key here), this is it.
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