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

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


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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg, Zoe Francois

For 30+ brand-new recipes and expanded ‘Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now.

This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly.

Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.

Product Details

ISBN-13: 9780312362911
Publisher: St. Martin's Press
Publication date: 11/13/2007
Pages: 256
Product dimensions: 7.78(w) x 9.32(h) x 0.98(d)

About the Author

Jeff Hertzberg is a physician with 20 years of experience in health care as a practitioner, consultant, & faculty member at the University of Minnesota Medical School. He is also an ardent amateur baker. Hertzberg developed a love of great bread while growing up in New York City's ethnic patchwork of the 1960s and 70s, and he refined this love with extensive travel throughout France, Italy, Germany, Spain, Britain, and Morocco. He lives in Minneapolis, Minnesota, with his wife and two daughters.

Zoë François is a pastry chef and baker trained at the Culinary Institute of America. With Jeff Hertzberg, M.D., she is the author of Healthy Bread in Five Minutes a Day. Passionate about food that is real, healthy and always delicious, François teaches baking and pastry courses nationally, is a consultant to the food industry, and creates artful desserts and custom wedding cakes. She also writes the recipe blog Zoë Bakes. She lives in Minneapolis, Minnesota, with her husband and two sons.

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Artisan Bread in Five Minutes a Day 4.2 out of 5 based on 0 ratings. 162 reviews.
Guest More than 1 year ago
I was always afraid to bake bread. I thought you needed to be a magician to bake a fabulous loaf of bread. This book teaches you that ANYONE can make fabulous bread and the recipes are easy to follow. Thank you for writing a book in every day language to empower non-bakers to become empowered bakers!
Anonymous More than 1 year ago
This book is wonderful and the directions are easy to follow. I love homemade bread, but have never had much luck in baking it. With this book, my first loaf was a success. I love the variations in recipes. The recipes are fool proof and the breads are delicious. I plan on making loaves for gifts over the holidays.
Guest More than 1 year ago
I couldn't resist ordering this book. Bread baking was one of the few cooking techniques that TOTALLY intimidated me. It works! If you love to bake and cook you can do this!
BlueWillowCR More than 1 year ago
I love this book, and highly recommend it for anyone wanting to bake bread that tastes great and is easy to make! The authors have graciously posted the errors that are included in the printed books...
Guest More than 1 year ago
I am tired of paying $4/ for small loaves of bread that look like large rolls and are too small to make sandwiches with. This book has come in very handy - the recipes are easy to follow and it is just as simple as the title says it is.
Veggiechiliqueen More than 1 year ago
I've been baking just about every *other* kind of baked good for the last two years (quick bread, cake, pie, brownies, cookies), but avoided yeast breads like the plague since my several prior attempts turned out like bricks, particularly when using refrigerated dough. Enter "Artisan Bread in Five Minutes a Day;" using the master dough recipe (and its variations), you can whip together nearly endless combinations of sweet and savory yeast doughs including brioche, challah, buttermilk, oatmeal, rye, and several ethnic breads (limpa, ciabatta, baguette, pumpernickel) in a few minutes with the stir of a spoon: no kneading required. Sounds too easy to be true? I tried making the master dough recipe and several variants (brioche and challah-based enriched pastries including chocolate brioche, caramel pecan rolls and almond bostock), and all turned out beautifully. Remember: my first breads turned out like bricks, so having fluffy, flavorful loaves on my first try was nothing short of a miracle. I combined several tips from "Artisan Bread" with some of Carole Walter's advice from Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight: use lukewarm, 100-degree water (too hot and you'll kill the yeast), and let dough rise in a slightly warm oven at about 100 degrees), and this seemed to fix my prior problems. The book includes crusty peasant loaves baked on pizza stones (to achieve maximum crunch, mist the crust with water when you slide the dough in) as well as egg-and-butter enriched challah and brioche that serve as vehicles to sweet endings such as bostock (almond-and-orange-scented sweet rolls), sticky pecan rolls, chocolate brioche, panettone, and babka. There are also some non-bread recipes included that make the perfect pairing with the book's included breads, such as Door County cherry preserves, salads, granola, Tuscan bean dip, gazpacho, and Portuguese fish stew. The book's website includes several updates on errors in the book, so be sure to check first if you're in doubt about the amount of a certain ingredient. If you're a home baker tired of paying artisan bakery prices, but long for truly great bread at home, this is an easy, gentle introduction to yeast breads that require minimal effort (doughwise; rolling and filling is still messy!!) and it makes a wonderful gift. Comment | Permalink
weezielo More than 1 year ago
I found his technique extremely easy to follow. However, the results left something to be desired. The bread failed to develop sufficient gluton and therefore the crumb suffered. I'll comtinue to stick with my go to bread books such as - Baking Artisan Bread and Peter Reinhart books.
Anonymous More than 1 year ago
I don't have time to cook or bake much, but this book, by just reading the first section with the standard recipe, has allowed me to make delicious bread in very little time. I love fresh bread and I love this book. My wife does most of the cooking, so my family finds it amazing (and somewhat peculiar, as I don't spend much time in the kitchen) that I am able to make consistently fabulous bread with very little effort. You will have fun with this recipe. Your bread will taste fantastic and your house will smell like a french bakery. The only change I have made, is that the recipe works better for me with unbleached bread flour rather than unbleached all purpose flour, which is their suggestion for the first recipe (I live at 4000 ft altitude in a dry climate and I don't know if that makes a difference). Enjoy!
4squirrel More than 1 year ago
Awesome book if you enjoy fresh baked bread without all the work this is one for you! Bread has come out yummy every time. I even use my convection oven faster and doesn't heat up the house in summer.
Roeboat More than 1 year ago
This book is a must for anyone who likes homemade bread, but can't stand the hassle. This book teaches you to make bread dough without kneading and rising all day. We now make all our own bread.
redheadinthekitchen More than 1 year ago
The recipes in this book are straight forward and the resulting products have been beautiful and successful. I would have liked to have had the ingredients listed in weights also. Zoe's website, is fabulous; that alone was worth the price of the book.
NH-tee More than 1 year ago
I've had this book for a couple of months and haven't had a chance to try it until yesterday - I made my first loaf last night, and am working on my second right now. I have never baked "real" bread before, and was a bit skeptical how well this method would work - all I can say is, I wish I had started sooner. It is very simple to follow the instructions, and even someone who has never done this before can produce a loaf that is simply amazing. I read the first part of the book before starting, and purchased all the recommended supplies (an investment, but well worth it) - baking stone, pizza peel, container, a good bread knife, the right kind of flour and yeast, etc... It's so amazing to watch your first batch rise, and after a small amount of work that first time, it's great that all you have to do for subsequent loaves (like I did tonight), is grab a hunk of dough, shape it, let it rest a bit, and toss it on the stone in the oven. In a half hour I'll have another yummy loaf - first loaf revealed a perfect crust, and great interior, soft and springy and just the right amount of "holes". Much much better than store bought. In time, I'll try the other recipes in the book, for now, I'm happy to enjoy my first few loaves of the basic boule, and gladly avoid the over-priced bread aisle at the store!
Anonymous More than 1 year ago
It is easy and makes great bread, bagles, pizza dough. Make sure you make the cinn. rolls I have purchased 3 copies and sent them to friends
Anonymous More than 1 year ago
It's simple, literally just takes a few minutes a day, and produced a loaf of bread my picky son said, "It tastes like the bread we get from the steak house!" And then he reached for a second helping. This took all the fear of bread baking away.
debs84 More than 1 year ago
A friend loaned me the master recipe for the bread. I made it once and was convinced that I needed to buy the book. The master recipe is very simple to make and only takes a few minutes to mix. Having fresh bread for a nice dinner is such a treat and the recipes in this book have made that become a common occurrence at our house. My favorite bread so far has been the sundried tomato. So easy and yet it tastes like it is from the local bakery. I highly recommend this book to anyone who enjoys the taste and aroma of fresh bread.
Anonymous More than 1 year ago
Have this book. Making bread daily is so simple. This is a must have for the foody who wants a freshly made loaf of bread at thier evening table and wow the guest, after working all day.
Anonymous More than 1 year ago
I have made several of these recipes and they're all really easy and yummy. I recommend this to anyone who loves bread!
movieloverNJ More than 1 year ago
I bought this book on a lark. I love to bake and I am always looking for new ways to make tasty breads. Artisan Bread in Five Minutes a Day is undeniably the best book out there if you like a crusty round of bread. The directions are clear and concise and so very easy to do. I have made at least 16 loaves of breads using this book including rye and European Peasant bread. My husband who loves a good crusty artisan loaf of bread is delighted with the results. It is so easy you can make a batch of dough each week and reward yourself with four 1 pound loaves. Super easy and so very simple, I would recommend this book for anyone interested in making bread but doesn't have the time or desire to knead, rise, shape, rise, etc. I am giving a copy of this book to my Mom for Mother's Day and I will buy one for my newly married son who loves to cook.
jackman More than 1 year ago
"Artisan Bread in Five Minutes a Day" is a great introduction to bread baking for either veteran or novice cook. The recipe for the basic bread dough is simple and easy-to-follow; it produced a great loaf of bread the first time I tried it (and every time since). The writing is simple, direct, and highly readable; directions are clear, complete, and unmistakable (As a retired book editor, I was impressed with the quality of both authorship and production.) The authors are to be commended for their development of this revolutionary and user-friendly baking system. This book would be an excellent gift to anyone who enjoys a good, fresh loaf of bread.
Anonymous More than 1 year ago
This book makes bread making an easy, weekly or bi-weekly event. The recipes are easy to follow and the explanations of why they work are very helpful. I highly recommend this as your number one bread making book (there are some sweets in here too!)
lisa10 More than 1 year ago
The recipes in this book have enabled me to make the best bread ever at home. I had never been able to produce a crust like this before...truly an artisan bread. Also, the techniques are very simple. After purchasing it I went back to buy it's sister book, Healthy Breads in Five Minutes, & am eager to try it. We have many bread books in our collection, but this is the best yet. There's no reason to buy breads with preservatives when you can bake them so easily.
Anonymous More than 1 year ago
This book shows a different approach to bread making, which is much less work than traditional methods. The process has allowed me to bake a small amount of bread each day, which is fresh and hot for our meals. I like the way the authors include information on how to vary the instructions for a particular desired outcome (crusty finish, chewy, soft, lots of texture, light & airy, etc.) Mixing the batter in the stand mixer and using it over a period of days is a huge time-saver. I have tried the light wheat, buttermilk and olive breads so far and they are excellent. My next efforts will be variations on the basic breads (cinnamon bread, pizza, etc.). I would strongly recommend this book to those of you who enjoy baking bread and are looking for an efficient method, which allows you to bake as little or as much at a time as you wish.
lazymomma More than 1 year ago
The bread in this book is truly as easy to make as the title implies. I've been making the starter recipe for about a month. The directions were extremely easy to understand. Everyone in my family, including the one year old, love this bread. My husband suggested I sell it (though I won't). My son who is extremely picky, said it's the best bread he's ever had. It certainly is cheaper than buying bread from the grocery or bakery. Can't wait to try all the other recipes. I have been recommending this book to everyone I know.
Anonymous More than 1 year ago
First, I was exceedingly disappointed that the first thing I had to do when I got this book was go to the website and download the 2 pages of edits of things that missed the supposed "editing" step. Missing ingredients, wrong amounts, missing steps, you name it, they missed catching the mistake in the editing! That was very poorly done. Other than that- the book outlines a nice technique for making no-knead bread, but I never was able to get it to work very well. I just couldn't get the breads to rise much. They did explain the technique a little bit, but did not give very good instructions on the theory behind the technique, thereby making it difficult to modify the recipes, or figure out what you did wrong when a loaf doesn't quite turn out right. I think with a bit more detailed instructions, I would have had much better success with this method and troubleshooting the failed loaves. That said, one great strength of this book is the wide variety of recipes. It is unfortunate that they all are very large batches, designed to make 3 or 4 loaves. I live by msyelf, so it was rather annoying to always be cutting the recipe in half... or thirds... or quarters. But other than that minor annoyance, there is a great variety of recipes, for many different styles of bread, and using different ingredients. I particularly like adding various whole grains to my breads, and the recipes in this book introduced me to a variety of ingredients I previously hadn't used, and now I've got some new favorite combinations. Overall, I like the recipes, but have taken to using them with a different method (Kneadlessly Simple), which just produces better and more consistent results for me.
Anonymous More than 1 year ago