Artisan Bread in Five

If you like fresh bread, you have to get this book-



I got this book about a month ago and have been loving it. It has an easy method of making large amounts of bread dough, that can be kept in your refrigerator for two weeks. When you want fresh bread, you just take out what dough you need, let it rest a bit, and bake it. It is SOOO easy and delicious. What is also absolutely cool about the book is the authors have a blog, Artisan Bread in Five Minutes A Day , which they update frequently. They post new methods, ideas, and recipes, and they respond to readers comments and questions. There is a wealth of information on the site. I am still sorting my way through it. Also, they often have giveaways of their book.

Yesterday I had some olive oil dough I wanted to use up. You can use this dough to make foccacia, pizza crust, pitas, calzones, and lots more styles of bread. I decided to make calzones. I made some alfredo sauce and steamed some broccoli and garlic. I had a half a container of ricotta, so I just mixed an egg right in the container.



I rolled out the dough and filled them with some sauce, ricotta, broccoli, and a sprinkle of shredded italian cheese mix.



So, in about a half hour's time we had these delicious calzones.



I am having a lot of fun with the Artisan Bread book and am still learning and experimenting. Next I am going to make some whole wheat bread for sandwiches. I will keep you posted.