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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole…

by Jeff Hertzberg MD, Zoe Francois (Author)

Other authors: Mark Luinenburg (Photographer)

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323557,629 (4.09)8
Health-conscious bread-eaters need homemade options more than anyone else. For all who discovered artisan bread through "Artisan Bread in Five Minutes a Day" comes a collection of healthful bread recipes.

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» See also 8 mentions

Showing 5 of 5
The crusty boule and brioche from the gluten free chapter appear to be our post-celiac favorite breads to date. ( )
  beckydj | Mar 31, 2013 |
I've been baking some of my own bread for decades. I had a bread machine for a while, but it has been in the cellar for some time for two reasons. 1) I prefer the taste of bread with longer rises. 2) In spite of the time and effort required, I really enjoy kneading the dough and getting the feel of it.

So now I'm in a quandry. Really good bread over several days whenever I want it for minimal effort. Good homemade pizza faster than having it delivered. I'll be trying the crackers today. (I have been searching for a cracker recipe for some time that we can make quickly but that isn't half fat.) All this is wonderful. But I feel this need to knead. I suspect I'll get over it. ( )
  MarthaJeanne | May 31, 2012 |
The authors of Artisan Bread in Five Minutes a Day are back with a book full of healthier bread recipes. Hertzberg and Francois propose that anyone can make artisan bread quickly and easily by preparing enough dough for several loaves and storing it in the refrigerator until ready to bake. Obviously, their five minute a day time line does not include the time for the dough to rise or the actual baking time of the bread.

Healthy Bread in Five Minutes a Day contains not only great looking bread recipes but loads of information as well. The authors have chapters on ingredients and equipment that will be used in their bread making process. The tips and techniques chapter includes conversions for weighing ingredients in both U.S. and metric measurements. It also has problems with possible solutions and some of the most commonly asked questions from readers of the first book.

I love that the authors walk the baker step by step through the process using what they call "The Master Recipe." By also including variations on this, the baker should then have the necessary information to make any of the additional recipes which follow. The black and white photographs showing techniques are helpful and the book also includes several color photographs of some of the finished breads.

While I'm still not convinced that this method will be any easier than putting ingredients into my bread maker, I am looking forward to trying some of the recipes. For additional information and a couple of corrections to the book, check out the authors' website at www.healthybreadinfive.com ( )
  DonnerLibrary | Jan 9, 2010 |
I have recently been experimenting with baking my own bread and this is the best cookbook I’ve found. The recipes are both easy to follow and forgiving of mistakes. I absolutely love the method of making large batches of dough that can be kept for 2 weeks or more in the refrigerator. Then all you have to do is take some out, shape it, and give it a couple of hours to rise. It makes fresh bread for dinner, on a weeknight, easy and convenient.
There are many, many variations that allow for the variety I crave. So far I have made the basic whole wheat recipe which made a couple of regular loaves, some spicy crackers, and a loaf with cheese and olives. The flavor is complex and the loaves are hearty – definitely artisan style bread. For Thanksgiving I made the Pumpkin Pie Brioche first as rolls and then in a loaf. It produced beautiful rust colored bread with a lovely, slightly sweet flavor. A big hit for the holidays! Most recently I made the Whole Wheat Banana Bread, perfect for toast in the morning. There are so many variations I am eager to try – Pesto Pinenut Bread, Chocolate Expresso Bread, Cherry Tomato Baguettes, and the basic recipe as pizza crust. This has quickly become the most often used cookbook in my kitchen! ( )
  frisbeesage | Dec 9, 2009 |
This cookbook is by the authors of Artisan Bread in Five Minutes a Day. It’s a hardcover book with a yummy looking dust jacket. The cookbook has 324 pages and ten chapters. The chapters include Introduction, Ingredients, Equipment, Tips and Techniques, The Master Recipe, Whole Grain Breads, Breads with Hidden Fruits and Vegetables, Flatbreads & Pizza, Gluten Free Breads and Pastries and Enriched Breads and Pastries from Healthy Ingredients.

This is not your typical bread book! The recipe list has me drooling and includes Garlic Studded Baguette, Gluten Free Cheddar and Sesame Bread and Chocolate Tangerine Bars! You will find breads that are sweet, savory and spicy. There are recipes that are great with main dishes and some that are great toasted with a cup of tea.

There is a beautiful section of color photographs in the center of the cookbook too! Plus there are several black and white photos throughout the cookbook that are used to explain techniques we may not be familiar with like making bagels.

I was really impressed with the section on Gluten Free Breads. Having a daughter that is gluten intolerant, you have no idea how hard it is to find recipes I can use that she can eat. Healthy Bread in Five Minutes a Day is a huge time saver. The basic premise is that you make a large base recipe and from that, you can make bread in batches over several days.

I’m going to make the Garlic Studded Baguette tomorrow! Yummmm! ( )
1 vote scentednights2002 | Nov 21, 2009 |
Showing 5 of 5
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Author nameRoleType of authorWork?Status
Jeff Hertzberg MDprimary authorall editionscalculated
Francois, ZoeAuthormain authorall editionsconfirmed
Luinenburg, MarkPhotographersecondary authorall editionsconfirmed
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Epigraph
It does not cost much. . . . It leaves you filled with peace, and the house filled with one of the world's sweetest smells . . . probably there is no chiropractic treatment, no Yoga exercise, no hour of meditation . . . that will leave you emptier of bad thoughts than this homely ceremony of making bread.
-- M. F. K. FISHER in How to Cook a Wolf, 1942
Dedication
To my grandparents Esther and Abe Weissman, who taught me that bread is better than cake.
- Jeff

To my mom for a lifetime of love, grace, generosity, and humor - the most important ingredients of all.
- Zoë
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[The Secret] The "Secret" works with super-healthy ingredients, too: Mix enough dough for many loaves and store it in the refrigerator.
We love food, and we love bread best of all.
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(Click to show. Warning: May contain spoilers.)
(Click to show. Warning: May contain spoilers.)
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