A little over one year ago I purchased my first bread baking book ever: The Bread Baker’s Apprentice, by Peter Reinhart. Up to that point challah was the only yeasted bread I’d ever made, and as I flipped through Reinhart’s collection of gorgeous recipes I remember feeling a mixture of anticipation and trepidation. I was so excited by the prospect of being able to create breads like this in my kitchen someday, but wondered when ’someday’ would arrive, if ever. I looked around my tiny apartment kitchen and, for a moment, was tempted to scoff at the idea of becoming a home baker. But then I turned to my husband and said, “One year from now, I’m going to be able to make a loaf of artisan bread.” Without batting an eye he replied, “Of course you’ll do it baby! And I’ll help you eat all the breads you bake between now and then.”
Since that day, every loaf of bread I’ve made has been a little piece of magic. People sometimes laugh at how excited I get when I talk about bread but for me it’s a passion. The smell of bread baking in the oven makes me feel content, the feel of dough beneath my hands relaxes me, and that first bite - the crunch, followed by the soft, resilient texture - there’s nothing like it. When I was visiting my family this past December my father told me that my great-grandfather was a baker who owned a panaderia (bakery) in Salinas, California. Then he went into the back room and emerged with a decades old photograph of this man, whose life was bread and whose blood ran through my veins. I must confess that a romantic part of me wondered whether there was such a thing as a “baking gene,” and whether it was possible that my way with dough was somehow connected to this man I’d never met.
Around 3 o’clock this afternoon snow started falling outside, the temperature dropped, and after several days of unusually warm weather winter returned to Connecticut. I sat near the window and watched the flakes fall for a while, then decided that tonight’s dinner would feature fresh bread and hot soup. After all, what is more comforting in winter? Chilly winds may be blowing, ice may be drifting down, but steam rising from a bowl and the welcoming scent of bread makes even the coldest evenings cozy.
A few hours later a rustic loaf of spinach feta bread emerged from the oven. As it cooled I prepared a pot of potato and leek soup, then gently fried sage leaves in a mixture of olive oil and butter. When my husband got home we sliced the bread, toasted the pieces, then dipped each one into the fragrant olive oil and butter concoction. It was a delightful combination, and as we sat down to enjoy our meal I found myself feeling grateful for the gift of bread, and glad that I didn’t give up when the prospect of making it seemed so daunting.
Artisan Bread in Five Minutes a Day contains a wealth of delicious bread recipes and makes artisan home baking seem not only approachable, but easy. All the tricks I learned over months of baking are gathered together in this book. The authors teach you, for instance, that you don’t need to make fresh dough every day to have fresh bread every day, that you don’t need to proof your yeast, and that you don’t always have to knead your dough. These aren’t new ideas, but while I had to read many baking books to learn these helpful tips, “Artisan Baking in Five Minutes a Day” condenses them all into one highly accessible text. I will admit that having a solid background of baking experience helped me make the recipes I tried from this book, and that at times I kneaded the dough a bit or proofed my yeast - old habits die hard - but even when I didn’t give in to the temptation to knead or proof, the resulting breads were remarkably satisfying. I especially enjoyed the “Tips and Techniques” chapter, which explains moisture content and how to successfully modify doughs. It also tackles problems associated with underbaking or overbaking your loaves, giving you a helpful breakdown of signs to look for and how to improve your baking as a result. Though photos do not accompany the majority of the recipes, a handful of color photos are included in the middle of the book along with how-to photos in the “Master Recipe” section. The 5 minutes a day part stems from the fact that the authors often have you mix a big batch of various kinds of doughs, then give you instructions for making different breads from the initial batch throughout the week. I thought this technique was successful, with the exception of the Raisin Bread, which I felt would have been improved if it were based on a sweet, rather than a buttermilk, dough. But that’s a matter of personal preference, as is my wish that the authors hadn’t included quite so many “accompaniment” recipes, such as bean dips or soups to eat with certain breads. I would have preferred it if even more scrumptious bread recipes were featured on those pages instead. Yet, overall this book is an excellent addition to any library. I highly recommend the “Foccacia with Onion and Rosemary” and the “Spinach Feta Bread.”
Chapters include: Introduction; Ingredients; Equipment; Tips and Techniques; The Master Recipe; Peasant Loaves; Flatbreads and Pizzas; and Enriched Breads and Pastries.
Spinach Feta Bread
Reprinted with permission from Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois.
Ingredients: Makes four 1lb loaves
- 1 cup packed cooked (lightly steamed, boiled or sauteed), chopped spinach
- 3 cups lukewarm water
- 1 1/2 tablespoons granulated yeast (About 1 1/2 packets)
- 1 tablespoon salt
- 2/3 cup crumbled feta cheese
- 1 1/2 tablespoons sugar
- 6 1/2 cups all purpose flour
- Cornmeal for pizza peel
Mixing and storing the dough: Squeeze the cooked spinach through a strainer to get rid of excess liquid. Mix the yeast, salt, spinach, cheese and sugar with the water in a 5-quart bowl, or a lidded (not airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days.
On baking day: Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel for 1 hour (or just 40 minutes if you’re using fresh, unrefrigerated dough).
Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty boiler tray on any other shelf that won’t interfere with the rising bread.
Sprinkle the loaf liberally with flour and slash a cross or tic-tac-toe pattern into the top, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating.
Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for 30 to 35 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.
Allow to cool before slicing or eating.
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This entry was posted on Friday, January 18th, 2008 by Ariela and is filed under Books, Breads, Yeasted Breads. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
45 Comments.
1. Jeff Hertzberg | January 18th, 2008 at 3:58 am
Ariela: Wow, you got beautiful results! I’m Jeff Hertzberg, one of the co-authors of Artisan Bread in Five Min/Day. Thanks for the kind words, too.
If your interested, check out our blog at www.artisanbreadinfive.com, you can post questions or comments etc.
Nice pictures! Jeff
2. sandra avital | January 18th, 2008 at 4:17 am
Beautiful! I once baked a basil and cream cheese bread that was oh so good but spinach and feta seems soooo much better!!! Everything you write about bread I could have written myself: the magic, the excitement, the passion.. really, everything.. except that I never had a great-grand father that was a baker.. or maybe should I ask my parents about it ;))
3. kourtney | January 18th, 2008 at 4:34 am
Funny that you say a year ago you bought Reinhart’s book, I seriously purchased it on Tuesday and I have been reading it carefully. I feel like I too have a passion for bread, the dough in my hands just does it for me. Your blog is truly an inspiration!!
4. peabody | January 18th, 2008 at 4:42 am
That is some seriously gorgeous bread.
5. Kat | January 18th, 2008 at 6:10 am
the bread and soup sound really comforting on a cold night
6. Lydia | January 18th, 2008 at 8:13 am
I’ve just purchased this book and haven’t yet had a chance to bake from it. I do love the idea of making the dough and letting it hang out in the refrigerator for up to two weeks, so you can pull off a bit at a time to bake wonderful bread. The spinach-feta combination is classic, so I can imagine how delicious this loaf is!
7. stacey | January 18th, 2008 at 9:44 am
that looks amazing - yesterday was a perfect day for warm, fresh bread and soup! there is nothing like the smell of rising bread, then baking bread to fill a house….
8. Rosa | January 18th, 2008 at 10:29 am
Gorgeous! Your bread looks marvelous!
I know this bread would be much appreciated at our table… Thanks for sharing that great recipe with us!
Cheers,
Rosa
9. brilynn | January 18th, 2008 at 11:24 am
Jaden at Steamy Kitchen just post about Artisan Bread in 5 Minutes too and between the two of you, you’ve seriously made me need to get that book. I’m currently in the process of making the recipe for the Master Challah Dough that Jaden posted!
10. RecipeGirl | January 18th, 2008 at 1:31 pm
Wow… I need to get this book! The bread looks amazing. You must get great satisfaction out of such a gorgeous result!
11. Cynthia | January 18th, 2008 at 1:42 pm
I love that Bread Baker’s Apprentice book! Ari you are such an outstanding baker.
12. Deborah | January 18th, 2008 at 1:45 pm
I have been hearing a lot about this book, and I’m thinking it will be the next bread book I add to my collection!! I bought The Bread Baker’s Apprentice last year, and have been in love with baking bread since.
13. Helen | January 18th, 2008 at 1:56 pm
This is one of those comments where you think, ‘didn’t she have anythiong better to say?!’ but I’m going to say it anyway because this is how I feel - ‘That looks sooooooo delicious!’ I’m making it as soon as possible - which means after payday unfortunately! Also loving the oyster quote
14. Helen | January 18th, 2008 at 1:57 pm
This is one of those comments where you think, ‘didn’t she have anything better to say?!’ but I’m going to say it anyway because this is how I feel - ‘That looks sooooooo delicious!’ I’m making it as soon as possible - which means after payday unfortunately! Also loving the oyster quote
15. Bobbi | January 18th, 2008 at 4:23 pm
Now that I’ve really gotten into my (fairly) new found love of cooking, I’d like to start getting into baking more - especially bread (and because I got a Kitchenaid Artisan mixer for Christmas!). Anyway, I’m a little apprehensive because I know baking is a lot more detail oriented than regular cooking. This recipe makes bread making less daunting to me - and I can’t wait to try it!
16. JEP | January 18th, 2008 at 4:55 pm
Perfection!
17. Ariela | January 18th, 2008 at 4:55 pm
Jeff - Thanks so much for stopping by my site! It’s a pleasure and an honor to have a comment from you on my blog. I greatly enjoyed your book and have even purchased copies for my mother and a few friends. I think it does a remarkable job of making artisan bread more approachable - with delicious results.
p.s. I added your blog to my blog roll in the right-hand sidebar.
18. beastmomma | January 18th, 2008 at 5:25 pm
Good bread is such a wonderful treat!
19. christianne | January 18th, 2008 at 5:25 pm
Gorgeous! I love cooking with spinach - used to make a spinach and parmesan foccacia all the time!
20. Dana | January 18th, 2008 at 5:39 pm
I feel the same way about my great-grandmother as you do about your great-grandfather — there must be a baking gene! My father tells me stories of how she used to fill his house up with rugelach and schnecken and strudel. I feel such a strong connection to her, and yet I never really “knew” her.
21. Susan from Food Blogga | January 18th, 2008 at 9:25 pm
Now, that is a fabulous crust, Ari!
22. RuthL | January 18th, 2008 at 9:27 pm
Gorgeous looking bread. I can just smell the aroma coming from your kitchen.
The wonderful soup and bread makes a great combination.
23. megan | January 19th, 2008 at 2:57 pm
That slice of bread reeled me in. It is beautiful.
One day…
24. courtney | January 20th, 2008 at 6:52 pm
Oh my. Great bread.Spinach and Feta sounds wonderful.Im glad you didnt give bread making. Its so rewarding to make.
25. Susan G | January 20th, 2008 at 8:20 pm
My husband comes from a baker’s family. His grandfather (or so the story goes) came from Russia with starter in his pocket, left a bakery that, under his sons, became the largest wholesale bakery in Southern New the Jersey. As long as the family owned it .
26. Janice | January 21st, 2008 at 12:21 am
That looks so comforting, Ari. You’re right — nothing warms the spirit like fresh bread. I’ve enjoyed the Reinhart book but haven’t tried Jeff’s book. Nice comments - I’ll look forward to adding that to the collection!
27. susan g | January 21st, 2008 at 4:07 pm
Sorry, my computer went speechless on me…story of true European-style bread, even well into the mass market era. What fascinates me is that now you can go into even our small town supermarket and get something like real breads from the Artisan/Rustic department, while the mainstream breads are mostly “library paste” –even the so-called whole grain breads. At least we have the option of $4.00+ or home baking for these treats. Thanks, Ari, for showing us just how beautiful this is!
28. kellypea | January 22nd, 2008 at 2:46 am
Goodness that looks delicious. And thanks for the information on Artesian Bread…I’ve relied upon my general cookbooks for bread recipes but have seen so many people learning from bread only cookbooks, it looks like I may have to get one. This one sounds like a good place to start. This spinach feta loaf looks and sounds amazing! BTW…lovely blog!
29. Helen | January 23rd, 2008 at 4:33 am
Hi Ari, I can’t stop thinking of variations on that delicious bread! In the meantime, I’ve tagged you! Check out my lastest post (http://helengraves.co.uk/?p=168). Helen.
30. pam | January 24th, 2008 at 4:44 pm
Thanks for the review on that bread book. I had added it to my Amazon wish list awhile back and wondered how it was…really.
31. Astra Libris | January 24th, 2008 at 5:20 pm
Ohhhh, your bread is so beautiful… I love how you describe baking, too - you capture the experience beautifully.
On a side note, thank you SO much for the incredible _Indulge_ cookbook! I’m still floored by your kindness, sending a book out to brighten the universe, and I’m so thankful to be the fortunate recipient! The book is stunningly gorgeous - I already have several recipes that I can’t wait to try! Thank you again and again!
32. barbara | January 27th, 2008 at 3:44 am
That is a lovely story about your grandfather.
33. Tarie | January 29th, 2008 at 8:58 am
1. Yes, it IS genetics.
2. rustic spinach feta bread dipped in gently fried sage leaves with olive oil and butter + steaming hot potato and leek soup + snow = It all sounds so wonderful, Ari! You’ve evoked such a beautiful scene in this post.
I love your blog!
34. Marni | January 29th, 2008 at 6:20 pm
that is one of the best looking breads i’ve ever seen in my entire life. well done!!!!!!!!!!! high five!!!
35. Kristen | January 30th, 2008 at 10:20 pm
Beautiful bread dear!
36. Kristi Smith | February 2nd, 2008 at 6:08 pm
I find bread intimidating but I really must try this bread!
37. HEBA | February 5th, 2008 at 1:14 am
Tried yesterday evening.. Amazing! Skipped the spinach to avoid kids’ fussiness!! Texture was perfect and taste unbeatable.. Thanks . will be making another batch and refridgerate it. Can’t thank u enough
38. lily | February 6th, 2008 at 4:42 pm
Ari, someday we will meet and spend the day venturing from one fabulous restaurant to another!
And then I’ll talk you into making me some bread. Like this one.
39. Dana | February 11th, 2008 at 5:06 pm
p.s. Like the new layout!!
40. Ariela | February 11th, 2008 at 5:16 pm
Thank you Dana! I’m hoping to get a new post up either today or tomorrow, it’s been too long!
41. Mona | February 11th, 2008 at 8:50 pm
Wow! It looks so rustic, so beautiful and mouth watering, I love baking breads a loooot, but i’m in the process of learning that technique, newbie in this baking bread field you can call me
42. Tartelette | February 13th, 2008 at 3:02 am
I got the book earlier this month and I have not had the time to make anyhting out of it yet. This weekend is an all bread baking weekend! Looks wonderful…espcially with butter!
43. Dana | February 14th, 2008 at 12:23 pm
p.p.s. Tag, you’re it! I just tagged you in a meme over on my blog…
44. Jess H. | February 14th, 2008 at 6:47 pm
Wow nice bread!! I just made your honey vanilla challah, and it was awesome!!
45. Khadeeja | February 17th, 2008 at 10:46 pm
Oh my yum.
Just the pictures themselves provide such a comfort, I can almost smell the bread baking! Combined with the soup and dip, it can beat any of the winter blues.