Who doesn't enjoy the smell of fresh baked bread? The aroma of baking bread was always so tantalizing as you drove on the freeway past Mrs. Baird's Bread Company.
I recently bought the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg, M.D. and Zoe Francois. Included in the title in smaller letters is, "The discovery that revolutionizes home baking". And after making a loaf I might have to agree.
You begin by putting all your ingredients in a bowl and mix until you have a uniformly moist dough. This then goes into a plastic container and covered loosely. You notice folks there is no kneading involved. Yes I said NO KNEADING!! After 3 hours your dough is ready to become bread but they actually suggest you let it sit in the refrigerator overnight, which is what I did. The next day you cut off a grapefruit-size piece of dough and quickly formed it into a ball which you let rest for at least 40 minutes.