5 Minute Artisan Bread – Never Buy Bread Again!


Baking bread at home saves hundreds of dollars on groceries every year. With this easy five minutes a day for fresh-baked bread technique, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. We’re not kidding!

Spend five minutes a day, and less than forty cents a loaf, making great bread from scratch. Even if you think you can’t bake, even if you think you don’t have time, TRY IT!

The secret is to make a large batch of no-knead dough which will keep two weeks or more in the fridge. When you want a loaf, cut off a hunk of dough and pop it in the oven. Done! No kneading, no proofing of yeast, and less than five minutes a day.

Note: This recipe must be prepared in advance.


  • 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
  • 1-1/2 tablespoons sea salt
  • 6-1/2 cups unbleached flour, plus extra for dusting dough
  • Cornmeal


  1. In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. The dough will be wet and loose enough to conform to a shape of a plastic container. Cover, but not with an airtight lid.
  1. Let dough rise at room temperature until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)
  1. When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of the oven. Place baking stone on middle rack and preheat oven to 450 degrees, preheating the baking stone for at least 20 minutes.
  1. Sprinkle a little flour on the dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it’s not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.
  1. Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in a lidded container. (Even one day’s storage improves flavor and texture of bread. The dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.
  1. Using a serrated knife, slash the top of dough in three parallel, 1/4-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.


Source: healthylifetricks.com

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