The New Artisan Bread in Five Minutes a Day Master Recipe! (Back to Basics Updated)

A Licensed Dietician Nutritionist working in the Boston area. www.lifestylenutritionmanagement.com

subheading: Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking:

3 cups (1 ½ pounds/680 grams) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast)

1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)

note: If you use cake yeast you will need 1.3 ounces (37g).

1 to 1 ½ tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here)

6 ½ cups (2 pounds/910 grams) all-purpose flour (we’ve always tested our recipes with typical supermarket flour. If you use a higher protein flour check here)

Directions at artisanbreadinfive.com

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