Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Feel free to visit their website artisanbreadinfive.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.
- 3/4 cup lukewarm water
- 1/2 tablespoon granulated yeast
- 3/4 tablespoon kosher salt
- 4 eggs, lightly beaten
- 1/4 cup honey
- 3/4 cup unsalted butter, melted
- 3 3/4 cups all-purpose flour
For purposes of this experiment, I halved the ingredients from the book. I usually put all the ingredients directly in the container. In the picture below, you’ll see the yeast, salt, eggs and honey added to the flour.
Then I added the water and melted butter.
I used my wooden spoon to mix all the ingredients.
After mixing all the ingredients (remember, no kneading!), I covered the container and allowed the dough to rest for two hours, then the whole thing – container & dough – went to the refrigerator. I’ll use the dough tomorrow.
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