Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

I was skeptical about not having to knead. But this bread is fantastic. I bake fresh bread about every two days. So easy.

I borrowed this book from the library. The bread is easy to make and tastes delicious! Be warned, the Focaccia with onion and rosemary recipe on pg. 150 is so good you may eat the loaf all yourself!

A fantastic book that has changed the baking habits in this house for the better. I have made most of the breads and some of the pastries...all were fantastic. I have found that I have been able to improve upon what is written in this book from adding some of Alton Brown's baking techniques. For example, instead of just creating the gluten cloak from tucking under, I do his trifold method, tuck under, and then roll the dough. This extra few minutes of fussing makes a world of difference in the rise. I have also taken to his method of the final proof by putting it in the oven (cold) with a cup or two of boiling water in a pan under...or in a big pot, with the lid on and a mug of water nestled next to the loaf pan. This keeps the dough moist when rising - something that this book does not address. (The old moist towel lain over works too.) I have not tried it, but I would assume that the trifold method would work better to incorporate any extras put into the dough - their tucking method just leaves everything at the bottom. Nevertheless a fantastic and amazing book. Definitely worth the dough.

After trying to make bread with other recipes many, many times, this is the book that has changed everything! Now, the bread is perfect! Before, I was never really sure if the break would rise, or turn out in the end-no matter how hard I tried to get it right. So far I have made their master recipe, rye and bagels. Everything has tasted wonderful. It's bee a blast and I totally recommend this book to anyone interested in learning the art of break making.

I am thrilled with this book. The recipes are very easy to follow. Resist the urge to fall back to the old tradition of kneading the dough. The recipe works as stated. I have used it a week. My first loaf looked just like the cover photo. I also made cinnamon rolls and an Italian Focaccia type loaf. Very delicious! Highly recommended for the beginner bread maker.