You’ve probably heard about the bestselling book Artisan Bread in Five Minutes a Day, first published back in 2007. Because of its popularity, authors Jeff Hertzberg, M.D. and Zoe Francois have completely revised and updated their original book that revolutionized bread-making. Their new book, The New Artisan Bread in Five Minutes a Day was just released on October 22. The publisher, Thomas Dunne Books, sent me a review copy, and I’m happy to say they are providing a copy for me to give away! They will send the giveaway copy directly to the winner, so see the end of the post for details on how to win this book! First, I’ll tell you more about the book and the recipe I made from it.
The New Artisan Bread In Five Minutes a Day is completely revised and updated with forty new full-color images, one hundred black-and-white how-to photos, an expanded “Tips and Techniques” section, a gluten-free chapter, and more than 30 new recipes for homemade breads and sweets, including…
- Gluten-free Cheesy Breadsticks, Pizza, Baguette and Sweeet Brioche
- Beer-Cheese and Crock-Pot Bread
- Pretzel Buns
- Apple-Stuffed French Toast
I decided to try the recipe for Oatmeal Maple Bread–that just sounded so good and healthy! I definitely am a novice bread maker, so I wasn’t sure how it would turn out. I’m happy to say it turned out wonderfully! The bread has a great texture and rises nicely, and pure maple syrup gives it a delicious, slightly sweet taste. This recipe makes 2 loaves. I brought some of the bread in to work for my coworkers to sample and everyone loved it! I hope you get a chance to try the recipe out!
OATMEAL MAPLE BREAD from The New Artisan Bread in Five Minutes a Day
Makes two 8 1/2 x 4 1/2″ loaves
A note from the book: This high-fiber loaf is lightly sweetened with maple syrup and tastes great cut into thick slices and then slathered with butter (and marmalade)…. It also makes a great sandwich with smoked turkey and cheese.
- 2 3/4 cups (625 grams) lukewarm water
- 1 Tablespoon (10 grams) Granulated yeast
- 1 to 1 1/2 Tablespoons (17 to 25 grams) Kosher salt
- 3/4 cup, plus 1 Tablespoon (170 grams) Pure Maple Syrup (the 1 Tablespoon is for brushing on top of the loaf right before baking)
- 1/4 cup (55 grams) oil, plus more for greasing the loaf pans (I used olive oil)
- 3/4 cup (55 grams) Wheat bran
- 1 1/2 cups (140 grams) Old-fashioned rolled oats
- 1 cup (130 grams) Whole wheat flour or White Whole wheat flour (I used White whole wheat)
- 4 cups (570 grams) All-purpose flour (I used unbleached all-purpose flour)
- Mixing and storing the dough: Mix the yeast and salt with the water, the 3/4 cup maple syrup, and the oil in a 6-quart bowl or a lidded (not airtight) food container.
- Mix in the remaining dry ingredients without kneading, using a spoon or a heavy-duty stand mixer (with paddle). 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 the container of dough and use over the next 7 days.
- On baking day, grease two 8 1/2 x 4 1/2-inch nonstick loaf pans. Dust the surface of the refrigerated dough with flour and divide dough in half. Dust each dough half with more flour and quickly shape each of them, one at a time, into a ball by stretching the surface of each piece of dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- Elongate each ball of dough to form an oval loaf and place into the prepared pans. Cover with plastic wrap and allow to rest for 90 minutes.
- Preheat the oven to 350˚F. A baking stone is not required, and omitting it shortens the preheat.
- Using a pastry brush, brush the top crusts with the remaining 1 Tablespoon maple syrup (use 1/2 Tablespoon on the top of each loaf).
- Place the loaves on a rack near the center of the oven. Bake for 50 to 60 minutes or until browned and firm (my baking time was 50 minutes). Smaller or larger loaves will require adjustments in resting and baking time.
- Remove from the pans and allow to cool on a rack before slicing and eating.
I let my loaves cool before slicing one of them and put the other in the freezer for later. But you may not be able to resist eating this bread warm right out of the oven!
Now for the Giveaway…if you’d like to enter to win a copy of The New Artisan Bread in Five Minutes a Day, leave a comment on this blog post between now and Saturday, November 9, at midnight (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Sunday, November 10. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.
First entry: Leave a comment on this post–it would be great to hear what your favorite kind of bread is or if you have ever made homemade bread!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.
This is a great book for bread lovers, so if you’re one, be sure to enter the giveaway!