Ken Nelson

Fresh from the oven. Tasty good!

We’ve been eating in more. Not so much because of the economy, but because going out is a pain in the butt and is time-consuming. And, frankly, not worth the money. Just cause you can afford it doesn’t mean you want to spend money foolishly.

But most of all, we like having family dinners. In spite of last night’s where I had to chastise my daughter for part of it for being moody and bratty lately.

This “5 Minute Bread” approach sounds tasty, so I post it for my wife’s consideration:

Why Artisan Bread in Five Minutes a Day? Literally five minutes of effort. Throw the ingredients together, mix, pop the dough into a bucket and then into the fridge. After a couple hours of rising, I have enough for three big loaves. The dough keeps very well in the refrigerator for a couple weeks (and tastes noticeably better the longer it’s been sitting, though mine rarely makes it that long). When I want fresh bread I pull out a bit of dough, get the oven heated up and bake away. There are plenty of no-knead recipes about, but Jeff Hertzberg and Zoe Francois perfected a process that works for me

A big hunk of artisan bread, some cheese and a sausage of some kind makes a great dinner.  Or Artisan bread and a thick hearty soup. Mmm…