I decided to expand my bread-making horizons.
Well, duh, it’s bread! Does it need further explanation?
I’m still making my Dave’s Killer Bread Copycat Recipe every 5 or 6 days. That’s our every day toast and sandwich bread and I love it more now than I did when I first started making it. Truly.
However, I want to learn how to make crazy good artisan bread. The kind that transports you to a sidewalk cafe in Paris with every chewy, delectable bite.
One category of recipe that kept popping up was for 5-Minute Artisan Bread. It seemed like the path of least resistance at the time, so I went for it.
To clarify, I think the 5 minutes refers to the amount of time it takes you to mix up the ingredients. Realistically, it takes a lot more time for the yeast to start working, to mix the ingredients, to let everything rise, to bake, etc. There’s not a lot of kneading with these types of recipes though.
I decided to try a recipe from The Cafe Sucre Farine because, well, she had pretty great step-by-step pictures and it all sounded easy.
I used Chris’ exact recipe and then added approximately 1 tablespoon of dried rosemary (no fresh on hand) and 1 heaping tablespoon of garlic (the kind from the jar) to the dough.
Before long, my kitchen smelled heavenly. Seriously, I’m pretty sure Heaven smells like rosemary garlic bread. Or bacon. I could probably smell that for eternity.
1) The flavor of this bread was delicious. Even my husband, who is currently on a high protein/high fat/low carb diet, had multiple slices today. (I’ll explain more about his diet at some point, but he’s an ultra-marathoner, so he can get away with that.)
2) The TEXTURE of the bread was not the chewy, airy bread that I associate with artisan bread. The texture of this bread was what you’d expect from a normal wheat flour/white flour combo bread recipe.
3) Experiments, even ones that don’t turn out quite as you intended, are not a waste. I had a delicious grilled ham and cheese sandwich with this bread. Not going to lie, it made my day.
That said, I would happily make this recipe again because it did taste divine – especially with the herbs I added.
I will be doing more recipe research. I’ve heard amazing things about Ken Forkish’s book Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza. I might have to go the route.