I’ve never found bread-baking to be a huge challenge. It’s not that I’m great at it, but it’s always seemed as if you have the patience and time and understand the basic chemistry, it’s not hard.
My favorite bread to make is this Rosemary Focaccia. It’s an all-day job, but worth it, no question. Start eating it when it’s warm, then slice it open the next day for sandwiches that will make you cry.
Today, I decided to jump into the Artisan Bread in Five Minutes a Day pond, hoping that, as promised, a batch of dough, so easily tossed together in a bowl in, yes, five minutes…would last the week in various permutations.
Well, this was the second loaf. Three boys, ages 12, 8 and 7, made short work of the first one. Fifteen minutes, tops.