Bread Recipes

Healthy Bread in 5 Minutes a Day Master

5.5 cups whole wheat flour
2 cups unbleached all-purpose flour
1.5 tbsp granulated yeast
1 tbsp salt
4 tbsp vital wheat gluten
4 cups lukewarm water (about 100 degrees)

Put all of the ingredients in a large container — flour first, then wheat gluten and yeast.  Blend the dry ingredients together and then add in water.  Mix all ingredients so that there is no left over clumps of dry flour.  Cover the container and leave it a little open.  Let it rest on the counter for at least 2 hours, and then move it to the refrigerator.  The dough will be good for 2 weeks.

To bake, preheat the oven at 450 degrees with the baking stone or pan inside.  Shape the loaf and let it rise on the counter for 40 minutes.  Bake the loaf for 30 minutes on the middle shelf with a pan of water on the bottom shelf.  Let it cool completely before storing or cutting.

To store for longer, freeze the dough in smaller batches.  Bring it back to room temperature before baking.

YouTube video:

Artisan Bread in 5 Minutes a Day Master

6.5 cups unbleached all-purpose flour
1.5 tbsp granulated yeast
1.5 tbsp salt
3 cups lukewarm water (about 100 degrees)

Follow the same directions as above.

Olive Oil Dough
(makes about 4 pizzas)

2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Mix the water, yeast, salt, sugar and olive oil in a 5-quart, lidded container (or bowl).Mix the flour in, without kneading. Use a wooden spoon, a stand mixer, or a food processor. Cover, not airtight, and let sit at room temperature for about 2 hours, until the dough rises and then flattens on top.  Store in the fridge, keep it covered, but not air tight, and use within 12 days.

On the day you are going to make pizza, bring the dough out of the fridge. Dust the surface of the dough with some flour and pull off a one pound chunk (using a serrated knife or kitchen shears), this is about grapefruit size. Put the rest of the dough back in the fridge to be used another day. Using floured hands quickly shape into a ball and then roll out, just like you roll any other pizza dough. Using flour when needed to keep it from sticking. There is no need for it to rest, you can proceed directly with your pizza recipe!