5 Ingredients or Fewer
Jeff Hertzberg and Zoë François' 5-Minute Artisan Bread
Popular on Food52
56 Reviews
Suz M.
January 9, 2022
I made this bread last night and I couldn’t wait to get up this morning to toast a slice. I sprinkled ‘everything’ spice blend on the top—delicious, and so easy.
Great recipe!
Great recipe!
Granny A.
July 13, 2021
Update on "gnarly" problem. From The New Healthy Bread in Five Minutes a Day. "...you may find that at the end of the batch's life, the surface darkens (or even turns gray) and it develops a more intense sourdough flavor; dark liquid may collect...--don't toss it, just pour off the liquid, and work in enough flour to absorb excess moisture. Then rest the dough for 2 hours at room temperature before using it. If you're not using it right away, refrigerate it again....keep it to the end of the dough's recommended life. Discard any batch that develops mold on its surface which you can identify as dark or light patches, with or without a fuzzy appearance.
Granny A.
June 26, 2021
I've made this twice. No problems of the dough getting "gnarly." Suggest checking your refrigerator temperature, S.B. 40 degrees F. Zoe Francois gives a dozen variations to make with this dough--from naan and pita to sticky buns. I love how easy it is and I can give a loaf to a friend. I've made cheese bread with Manchego (off the charts), olive bread and walnut bread so far.
Suellen N.
October 9, 2020
The version is more complicated than the one in the original cookbook.
I bake it without refrigerating It first some times.
I use a pizza stone with an old rimmed baking sheet on the rack below to put a cup of water when I start the 30 minute baking. I would think an upside down baking sheet would work but haven’t tried it.
I find that 14 days is too long to keep it in the fridge. Maybe because my container has a locking lid but it is the King Arthur bread rising container that I use to store it. It gets a grey surface and ruined the taste and consistency of the Bread when I cooked it anyway.
I bake it without refrigerating It first some times.
I use a pizza stone with an old rimmed baking sheet on the rack below to put a cup of water when I start the 30 minute baking. I would think an upside down baking sheet would work but haven’t tried it.
I find that 14 days is too long to keep it in the fridge. Maybe because my container has a locking lid but it is the King Arthur bread rising container that I use to store it. It gets a grey surface and ruined the taste and consistency of the Bread when I cooked it anyway.
BeccaKhuai
August 10, 2020
Hello,
I am so excited, I started the load last night and I am wondering it's ready how many breads in total does this dough recipe make. I watched this recipe originally on food52 highlights and she made 2 loafs. She had more dough so in wondering how many more can I make after the 2. Please let me know and thanks again for this recipe😁
I am so excited, I started the load last night and I am wondering it's ready how many breads in total does this dough recipe make. I watched this recipe originally on food52 highlights and she made 2 loafs. She had more dough so in wondering how many more can I make after the 2. Please let me know and thanks again for this recipe😁
Granny A.
June 28, 2021
It's supposed to make 4 one-pound loaves, but I've gotten a little less, three loaves and enough for one of Francois' smaller recipes like a baguette.
Charmt
June 26, 2020
I have made this easy bread several times including a small loaf today with everything but the bagel seasoning on the loaf it was delicious!,,,
Penelope
May 25, 2020
Had problem with this. Made on 5/19...put in fridge in stainless pan with plate on top, slightly off kilter as suggested! Looked maybe a day after and it had risen quite a bit...pan was full. Fast forward 5 days...there was an amazing amount of white liquid on the bottom of the pan! It was waayyy too wet. Used pillsbury ap flour..all daughter could get at beginning of covid, and 1T instant yeast as directions indicated it made no deference, which surprised me, but took it at it’s word! Although I’m not a usual bread maker at this point in my life, I used to be. Returned blob I was going to bake back in pan and returned to fridge. Two questions: is this salvageable at this point and 2....what caused all that extra liquid?
Lisa
June 29, 2020
Not sure what causes the liquid, but I get it too, and I use unbleached AP flour. You could have just dumped the liquid out and made the bread. I've been making this bread for a few years and usually cook up all the dough after 2 or 3 days. (it freezes good) Any longer than that and it starts getting gnarly looking. The bread still tastes good, but the look of the dough is very off putting. One time, I did let some dough sit around for 14 days because I forgot about it. Once again, good bread, really gnarly looking dough.
eayml
May 6, 2020
This was the first loaf I've baked in my life and it came out DELICIOUS! This recipe is so dead easy I'm going to bake bread all the time! Thanks for sharing!
Sarah B.
May 1, 2020
I made my first loaf today and my daughter is having it for lunch. She says it delicious! It's very dense though. Does anyone know why that is?
David N.
May 1, 2020
Good starter recipe. I use it often but with 1/8 to 1/4 teaspoon yeast. Just let rise longer (8-24 hours depending on what you see). I use this for pizza dough and it is great because it keeps for a while and gives you a nice bubbly crust. I have also used it for rolls and baguettes. Rather than the cast iron steam method, just brush it with a bit of water before putting on a pizza stone (if doing bread, not pizza). Accepts a ton of four so pretty easy to work with. @@
Sarah B.
May 3, 2020
David, what is the difference in the dough when you use 1/4 tsp instead of a tablespoon of yeast? I'm interested in trying this. Thanks.
David N.
May 3, 2020
None, only rise time is effected as far as I can tell. So long as there are no enrichers (egg, milk or butter) I reduce yeast in every bread recipe. Longer rise times offer better flavor.
Sarah B.
May 3, 2020
Thanks David, I will try that next time especially since yeast is hard to find these days!
David N.
May 1, 2020
Good starter recipe. I use it often but with 1/8 to 1/4 teaspoon yeast. Just let rise longer (8-24 hours depending on what you see). I use this for pizza dough and it is great because it keeps for a while and gives you a nice bubbly crust. I have also used it for rolls and baguettes. Rather than the cast iron steam method, just brush it with a bit of water before putting on a pizza stone (if doing bread, not pizza). Accepts a ton of four so pretty easy to work with.
JEAN G.
April 30, 2020
At last! Even when it was a long time ago, at least Beth S. agreed with me! It has "A Silly Name", nothing to do with the reality of making the bread! And, thank you Sarah Jampel for posting this new version that is a reality of how long it takes to make the bread!!! Keep safe you, your photographer husband (Congratulations are due to him for being such a patient and good photographer that I have been watching in lockdown, and your toddler, though I did not get a glimpse of him!! Thanks for all that you do and share! I enjoy it very much!!!
Sarah B.
April 30, 2020
Can you use a standing mixer with the hook to incorporate all the ingredients instead of a spoon?
David N.
May 11, 2020
I wouldn't. It comes together easily. The idea is to give it lots of time to develop gluten. If you put it in a stand mixer, it could over mix. If you decide to do so, I would not use a hook but a paddle and only for less than 30 seconds (probably all it takes). I use a silicone spatula and it comes together in about a minute of stirring.
Granny A.
June 28, 2021
I watched Zoe make this in the Craftsy Bread Baking course. She says it's OK to use the mixer and dough hook.
Cicou
March 10, 2019
Hi ! Thank you for the recipe !
Just a quick question .. by all purpose flour, do you mean we dont have to use bread flour (strong white flour), can we use flour to bake cake for example ?
Thank you
Just a quick question .. by all purpose flour, do you mean we dont have to use bread flour (strong white flour), can we use flour to bake cake for example ?
Thank you
fp
February 1, 2019
Thank you for such an easy to follow and successful recipe.
It seems foolproof; I used a mixture of whole-wheat and all-purpose white flours, some oats and flax seed, and rolled the final loaf in sunflower seeds.
I baked one small loaf shortly after the two-hour resting, and another the next day. Both were perfect, though the next day one was better. The taste and texture were exactly what I wanted. Will bake the rest next week and I'm looking forward to seeing how it comes out.
And yes, it is incredibly easy and so little effort for such good results. Thank you!
It seems foolproof; I used a mixture of whole-wheat and all-purpose white flours, some oats and flax seed, and rolled the final loaf in sunflower seeds.
I baked one small loaf shortly after the two-hour resting, and another the next day. Both were perfect, though the next day one was better. The taste and texture were exactly what I wanted. Will bake the rest next week and I'm looking forward to seeing how it comes out.
And yes, it is incredibly easy and so little effort for such good results. Thank you!
Summer +.
August 17, 2018
This is the easiest recipe with the most fabulous results! I’ve made it many times now, great recipe thanks for sharing!
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