Five Minute Bread--(A Refrigerator Mix)

By McCarleyRHLAC

A few years ago I stumbled across this book and it has been one of my favorites ever since! The whole idea is to make up a batch of bread dough and then be able to keep it in your refrigerator for up to two weeks, allowing you to have fresh, hot homemade bread whenever you like. The book is packed full of recipes and tips. Also, be sure to check out their website for more great ideas!


The Master Boule recipe is one of my family's favorite for everyday. We have made baguettes, cinnamon rolls, bread bowls and even pizza on the grill with it. It only takes 5 minutes to mix up (hence the name), a couple of hours to rise and then it is ready to bake.

Ingredients

• four qt. container for mixing
• flour (unbleached or all purpose)
• salt
• yeast
• warm water

Details

Adapted from heart-hands-home.blogspot.ca

Preparation

Step 1

Step1: Measure 6 1/2 cups of flour into your container using the scoop and sweep method.

Step 2: Add 1 1/2 Tbsp. yeast to flour (or approx. 2 pkgs.)

Step 3: Add 1 1/2 Tbsp. salt to yeast and salt

Step 4: Whisk dry ingredients together. I use a danish dough whisk to mix my ingredients together and then mix the dough. It does a great job of mixing up the dough and is easier to clean than a regular spoon. You can use whatever you have on hand.


Step 5: Add 3 C. warm water and mix till flour is all moist. You do not have to knead!
The dough should be moist with no dry flour in the bottom of the bowl. It may even seem sticky, but it's okay!

Step 6: Lay the top on the container but DON'T seal. Set in a warm place to rise.

Let rise until doubled in size (about 1 1/2-2 hours). Pop the top on and put in the refrigerator.