Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

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Healthy Bread in Five Minutes a Day 3.3 out of 5 based on 0 ratings. 44 reviews.
KMimsey More than 1 year ago
I have been gluten-free for almost two years, and in those two years, I have terribly missed good, tasty, crusty bread. Until this book, I had tried recipe after recipe for gluten-free bread, and none of them satisfied me. They were either crumbly or gummy, or had an odd after taste. I even tried many store brands of bread, and didn't like any of them, so finally I gave up on bread. THEN, I heard about this book. I bought it. I mixed up half a batch of the gluten-free crusty boule recipe. I followed all the instructions exactly, and low and behold, I had real bread! It tasted like the real thing. The interior crumb had those lovely gluteny strands that pull apart. I've been baking out of the book for two weeks now, and I've used the basic gluten-free boule dough for naan, french bread, rolls, free form loaves, sub rolls and even a chocolate chip breakfast bun! I even used a mini baguette bun to make a mini french bread pizza! If you are gluten-free, buy this book! You won't regret it. And it is as easy as they claim!
Frisbeesage More than 1 year ago
I have recently been experimenting with baking my own bread and this is the best cookbook I've found. The recipes are both easy to follow and forgiving of mistakes. I absolutely love the method of making large batches of dough that can be kept for 2 weeks or more in the refrigerator. Then all you have to do is take some out, shape it, and give it a couple of hours to rise. It makes fresh bread for dinner, on a weeknight, easy and convenient. There are many, many variations that allow for the variety I crave. So far I have made the basic whole wheat recipe which made a couple of regular loaves, some spicy crackers, and a loaf with cheese and olives. The flavor is complex and the loaves are hearty - definitely artisan style bread. For Thanksgiving I made the Pumpkin Pie Brioche first as rolls and then in a loaf. It produced beautiful rust colored bread with a lovely, slightly sweet flavor. A big hit for the holidays! Most recently I made the Whole Wheat Banana Bread, perfect for toast in the morning. There are so many variations I am eager to try - Pesto Pinenut Bread, Chocolate Expresso Bread, Cherry Tomato Baguettes, and the basic recipe as pizza crust. This has quickly become the most often used cookbook in my kitchen!
gjwhite More than 1 year ago
I've baked many loaves of bread over the years for my family, but this book makes it SO much simpler! With a huge variety of recipes and simple easy-to-follow instructions this cookbook is my "go to" book for fabulous artisan breads. Whenever I bake bread using this technique I have to make sure my guests know I baked it myself because it looks so professional they'd otherwise think I just picked it up at the local bakery. (Except it's so much fresher and better tasting!) This bread-making technique makes it nearly fool-proof to have warm, delicious, beautiful loaves of bread on your table every day. I highly recommend this book for the cook who wants to impress friends and family.
Anonymous More than 1 year ago
I was perusing the cookbook section when this selection grabbed my attention. Our family loves fresh baked bread, and I am always looking for healthy recipes. This cookbook was an instant hit! My family especially loved the pesto bread and the roasted garlic bread. They were big hits. The recipes are easy and concise. I love having the ability to customize the size of my batch. My only gripe is that the authors don't include nutritional information. In a cookbook with "healthy" in the title, I feel this is a flagrant omission.
A_J_O More than 1 year ago
I've been a bread-baking failure for years. I actually only attempt it once a year or so because I get so frustrated by the abysmal bread that comes out of my oven. Not anymore! I have made the enriched whole wheat sandwich bread recipe three times in about 2 weeks. Unbelievable--in taste and the fact that I didn't fail again. It takes a bit more than five minutes, but I think I will get faster the more I practice. It's amazing to have fresh bread any day of the week, out of my very own oven. No preservatives, no artificial color, no funny ingredients I can't pronounce. It's very empowering. The only thing I want to mention is to carefully consider the salt amounts for the recipes. This is their healthy book and they reduced the salt. My first batch was a bit bland, so I've upped the amount each time and I think I have it where I want it. They mention the reduced salt measurements in the beginning of the book, but I forgot by the time I made the first batch. I bought this for my sister-in-law for Christmas and I think she'll love it, too.
Pi-E More than 1 year ago
The publishers need to redo the ebook version. No index page numbers or links so it is difficult to jump around and find specific recipes. The charts with ingredients amounts are hard to read, they need to fix that. Until they revise the ebook get the hardcover book instead. If you like baking bread and want to make healthier and great tasting bread, this book is worth getting and exploring a new way of baking bread with whole grains. 2 stars for the ebook, 5 stars for the hardcover book.
Anonymous More than 1 year ago
I hate to give any book a negative review, so let me just say, I'm a good cook and I 've made a lot of bread in my many years of baking the regular way and always with good results. And I know how to follow directions. But I have made four batches of the HB in 5 Master Recipe and they were all flops. Don't get me wrong, I'm not giving up, but I am making changes to their recipe because I like the method.
MultiInterestGuy More than 1 year ago
I like baking with little work, and the breads are great. The high hydration no knead style suits me fine. I prepare a batch of dough, put it in the fridge, and when I get home I take a chunk out, put it in a parchment paper lined ceramic baker and let it rise while the oven with the baking stone gets real hot, then a few slashes and dusting of flour and into the oven for 20 minutes, pop it out of the baking dish and put it on the stone for another 15 minutes then take it out to cool off. Couldn't be easier and just delicious. It's also fun to improvise from their recipes. Money well spent.
sailboat More than 1 year ago
Both of the "Bread in 5 Minutes" books are wonderful!! Now we have fresh bread nearly every day with very, very little time or effort. It's fun and delicious!!
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HM-2011 More than 1 year ago
If you like good wholesome bread, you should try this method. We've tried several of the recipes and love them all. I have a bread machine but also like the artisan bread...and never liked having that paddle hole the bread machine makes. I've made the loaf pan version and the version on the stone and all turned out great.
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Books_And_Chocolate More than 1 year ago
After having success in using the authors' first book, Artisan Bread in Five Minutes a Day, I looked forward to more of the same with this new cookbook. This time I tried the whole grain master recipe and made the bread using loaf pans since I don't have a baking stone or pizza peel which is recommended for free-form loaves. My family liked the whole wheat version and we've decided that there's no reason we can't enjoy homemade bread every week since it is so easy to mix up the dough and not have to knead it. This cookbook focuses on using healthy whole grains and also has a section of gluten-free recipes. I like the variety of breads offered such as cinnamon-raisin whole wheat bagels, black and white braided pumpernickle and rye loaf, and peppery pumpkin and olive oil loaf as well as a variety of flatbreads, breadsticks and holiday breads. Of course, the basic whole wheat bread is delicious too. I'm becoming hooked on this no-knead, cold-rise method of bread baking and hope the authors keep coming up with new recipes. This cookbook wasn't intimidating at all and I would recommend it to beginners as well as more experienced bakers. I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.
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