This method is by far the best way I have ever made bread and with the results I have been dreaming about. If you have a bread machine on your counter taking up space, this method makes the bread machine obsolete. I bought this book thinking ok we will see if this really works and on my very first try Success!! The crispy crust and tender bread like I have always wished I could make. If you have been dreaming of making the perfect loaf, this book is for you. There are many different varieties of breads and wonderful simple instructions. I know a lot of people that will be getting a copy for the holidays.

I have been baking bread for years, and I tried the method in this book and turned out the best bread I have ever made or eaten, anywhere! It is very easy, and the instructions are clear (check the authors' website for some text corrections).

Instead of the pizza peel and stone the authors recommend, I used my perforated, non-stick pizza pan, and the results were quite good. I'm sure that the authors' method is slightly better, but for home baking, my shortcut was easier and saved some money, and I was very satisfied with the results.

I would recommend buying several copies of this book, one for yourself, and one for each of your friends who loves good bread, or loves to bake!

I have a lot of bread books and we make a lot of bread, kneaded and using a pre-ferment for optimum flavor. We even sell our bread to friends and friends of friends. So I was skeptical of a no-knead quick method.

However, our first loaf was delicious and it just got better each day we pulled a loaf out to bake. I did find it a bit easier to mix the bread using the paddle in my mixer and I prefer bread flour to all-purpose in the basic recipe.

So far I've only tried two types, the basic recipe and the challah. The basic recipe is especially wonderful with sundried tomatoes and Parmesan/Romano cheese rolled into it. The challah recipe made delicious cinnamon rolls.

Hmm, think I'll go downstairs and mix up another 5-minute batch.

I was a bit skeptical when I was buying this book, but the book really delivers, as promised. I have been baking bread for many years the "traditional" way,spending long hours kneading and producing a loaf, but this method gives me the convenience to have good quality fresh bread any time I want. With about an hour notice, I can treat my friends with freshly baked artisan quality bread. Now I am looking forward to try the sweet pastry prepared with the same method. A good book to buy for a baker who is looking for good quality, simplicity and time saving.

Considering the review prior to this, I was skeptical, but I bought the book anyway. I am so glad I did. I've only used the first recipe for basic artisan, and found it very simple to create. I used a 5 qt ice cream tub for the mix (vs. investing in more plastic - especially if I didn't like how it turned out). The next day, I pulled out a portion of the dough and followed the procedure. My daughter and her family stopped by just as it came out of the oven. 15 minutes later, the loaf was gone. I had just enough time to pull another section of dough and do it all over again before hubby walked in and dinner was ready. If you like warm from the oven, crusty bread, and have a desire to make it at home, you'll love this book!

This is a great book for those who want fresh bread without spending hours fussing around with traditional bread making methods.

I tried my first batch of the light whole wheat dough last week. It was excellent. I made two loaves so far and have enough dough left for a third.

The instructions are easy to follow and the first few chapters giving the background information are easy reading. I highly recommend this book.

Since purchasing this book last week I have made the boule, onion and rosemary focaccia, and beignets, all twice. My husband and I agreed they were all delicious. The best bread I've ever made! The beignets rivaled Cafe du Monde's in New Orleans and the focaccia was addictive. I was skeptical about how the breads would turn out because you literally dump everything in a bowl and mix. I plan on making a lot more recipes from this book. It is nearly impossible to purchase good fresh bread in the town where I live but this book makes up for it!! Anyone who likes to eat and/or make dellicious authentic tasting bread should buy this book.

Please read the Henchuk(sp?) review carefully, and if you do, and you really do like to bake bread and/or your husband eats more bread than any god of dieting should allow, this is a great set of recipes. While they are not five minutes (thus the four stars), they are smart, quick, easy and make my bread driven life much simpler. I've been baking artisan breads and bread machine breads very often these past five years, and I would shy away from egg breads or sweet breads in the machine, trying to focus primarily on sour dough french - my husband Frank's favorite. What a surprise to discover he LIKES the results of this methodology even better. A better surprise to discover I can pull off a one lb. "chunk" from dough in the refrigerator, quickly pull it, plop it and finish it with about 10 minutes of working time. Of course, rising time has not changed, so don't think you are going to have a fresh loaf for dinner at 6:00 when you pull out your dough at 5:00. Also bear in mind that once you have prepared the dough, you cannot then decide to turn brioche into dilly bread. You are set with 4 lbs. of brioche dough, unless you like that formula for challah (which we do)! The handling of this wetter dough is a bit different, but not difficult. The results are NOT bakery quality, but close. I have no quality bakery within 60 miles, so I'm it and I'm not going to compare my bread with a professional anyway. Frank's fussy, yet he eats it, actually likes it AND it's pretty. All in all, far better than I was doing with my bread machine before, so I welcome this discovery which has revolutionized the baking process for me. Enjoy it, I do. I bought copies for both friends and a sister-in-law.

This book was recommended to me by someone on another forum. After having tried a few recipes I can say the authors deliver on their promises. We have been making our own bread for over a year - cheaper and better than store-bought bread. I have been making 3-4 loaves at a time, freezing all except the one being used. Most of our bread use is for sandwiches and toast. We have used a pastry recipe in this book for caramel rolls and fritters, and the pizza crust recipe for pizza and breadsticks. I am currently eating down my last batch of bread and will try their whole-wheat recipe for the next batch. I expect the results to be as outstanding as the last two recipes.

This is a great bread book to buy if you don't want to spend time making bread. It really is quick and easy and the recipes are simple, but there is not much variation. A lot of the recipes just require you to shape the dough into different formations. I do recommend this book for novice bread makers, as I have been impressed being able to eat fresh bread every night.

Easy to follow recipes. Simplified instructions. Excellent results. Well worth the money for bread lovers.

I looked at this title many times with a little curiosity before I finally opened it. I am an avid bread baker when I have time, and my copy of Peter Reinhart's The Bread Baker's Apprentice is covered in dried dough bits. While I don't believe that shaping the "perfect" baguette is as complicated as some of the books in my collection imply, after reading Reinhart's work (as well as several other fabulous books, some of which are mentioned in the "Customers who bought this also bought this..." section), I am convinced that the key to truly flavorful, truly artisan bread comes from lengthy fermentation and the use of starters. Many, many bread baking books cater to the notion that the process of baking bread can begin in the afternoon, and the resulting warm bread can be ready in time for dinner.

Artisan Bread in Five Minutes a Day attempts to target both the baker who takes bread crafting seriously, and the one who expects to complete the entire process in a short window of time. I bought this book because of the emphasis on lengthy fermentation, and by the fact one of the authors was trained at a very prestigious culinary school. As a broke college student who is also a food snob (not a good combination) and lives in a town where the only "artisan" bakery is a joke, I was hoping to gain the ability to bake my own bread daily, despite my hectic schedule. I was disappointed with the results. Despite the long fermentation, the bread lacked flavor. The same ingredients are used in this book's recipes as are used in other artisan recipes, yet something wasn't right. My guess is that the importance of kneading was overly de-emphasized. In addition, this is the very first time I have ever baked a baguette that did not brown nicely. I don't know why--perhaps there was not enough salt(?) or perhaps this, too, had something to do with the kneading--it doesn't seem worth it to analyze it, as I do not intend to try "perfecting" the 5-minute recipes--I will go back to what is tried and true for me.

I do not want to be overly harsh, however. I don't believe most serious bakers will even pick up the book, given the title (they just downright KNOW that it takes more effort than five minutes, though not necessarily much more). People dabbling in artisan baking--those who are impressed with a local bakery's baguette compared to Safeway's version--but are intimidated with the perceived effort involve will probably love this book. And for the record, nearly any homemade bread beats store-bought bread.

I would suggest, however, picking up The Bread Baker's Apprentice and turning immediately to the recipe for "Pain a l'Ancienne", as this recipe is just as simple and yields FAR TASTIER results due to its entire fermentation being cold. Plus, there are recipes to "graduate" to once this "easy" recipe has been mastered.

Pros of the reviewed book:
*Instructions are simple
*The quality is better than chain grocery store "artisan bread"
*You really can bake fresh bread daily, even if you are crazy busy
*The texture of the crust is good

Cons:
*The flavor is relatively bland
*The color of a finished baguette leaves much to be desired
*Variables that can significantly affect the finished product are downplayed in the name of simplicity

This would be a good choice for someone dabbling in bread baking without a bread machine and who buys their baguettes at Safeway, but a poor choice for someone who truly loves quality artisan bread, knows who Poilane is, or finds nothing strange about driving 100 miles to try the "newly discovered" baguette that everyone's talking about.

Artisan Bread is a fine embellishment on the basic recipe of flower, yeast, salt and water. This books offers some valuable tips on how to "get it right" and not only explains the process in a very down to earth way, it offers many adventuresome recipes which can take your bread making beyond the basic peasant loaf...(if one even needs too!) A good book to make even better bread.

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking has recipes that enables one to bake bread daily or whenever needed.
The dough is mixed, risen and can be stored for days in the refrigerator.
I've made pita bread, deli rye bread, crusty white bread and pizza dough. All are five-star recipes. Some of the recipes use a basic dough to form bagels, pretzels, etc. I would highly recommend this cookbook. Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

I am so proud of myself that I don't care if the bread doesn't turn out perfect. I've made 2 beautiful loaves so far, and can't get over how easy and fast they were to make.

I cook like crazy, but have never attempted a loaf of bread. I will definitely be using this book for a while if not forever.

Baking bread couldn't be easier. Have passed the baking secrets on to many friends that are now raving about how quick and tasty this bread is.

No-knead bread is a remarkable concept, and this book is both attractive and informative. The photographs are clear and beautiful; the recipes are all interesting and explained well. Unfortunately, my first loaf didn't look anything like the crusty loaf on the book's cover. I'm not sure what went wrong, but the book's authors are so cheerful and inspiring that I'm willing to try again.

This book really met my expectations. I had been making bread w/ the NYT "no knead" bread recipe for a while, but i didn't like the long wait and i only got a single loaf at a time. This book's method gives me a fresh loaf every day for about 5 mins of work. I also like the variations that create different styles of bread.

Nitpicks: they could have done w/o all the repetition. The basic steps are the same for all the different styles of bread and the authors repeat it ad nauseum. I would rather have more explanations and pictures than the same page repeated endlessly. secondly, i just can't get the kind of crust that the authors claim is possible. don't get me wrong--it's much better than store-bought bread, and comparable to the artisan bread i get at Whole Foods-type stores, but my baguettes do not come out "frenchy" enough. The crust on my NYT "no kneads" was nearly perfect in texture and crunch, but a little too thick. Also, the dough is a little difficult to shape properly, but easier than the NYT method. My last nitpick is w/ the description for the soft pretzel recipe. Now I know that Zoe grew up on some kind of hippie commune, but she explains the classic pretzel shape with some BS story about it representing the sun and the moon???!! C'mon! Everyone knows that pretzels were created by monks who used them as treats for children who learned their prayers. The shape represents the folded arms of a praying child. Don't make yourself look stupid, Zoe.

So far I've only tried the basic recipe, but it's fantastic; I'm on my fifth batch. It is very convenient to have fresh baked bread, rolls, pizza dough ready to go in a matter of minutes, while the rest of the meal is being prepared.

Instead of mixing a whole batch of cheddar cheese dough, I've had success with adding shredded cheddar to the basic (boule) dough a loaf at a time whenever I want that variation.

My family's favorite is individual loaves made in this cast iron biscuit pan:Lodge Logic Pre-Seasoned Drop Biscuit Pan. I preheat it at 425 (sprayed with Pam) and form little individual loaves, slash, drop into the tin, and then do the steam trick (I pour the water directly on my oven floor if I've forgotten to preheat the broiler tray).
These have turned-out nice for me, even if I cut the rise time, after forming the rolls, to 5 or 10 minutes.

I highly recommend this book. I still can't believe I can get this quality of bread without all the kneading and the usual time constraints of baking bread.

This book makes making homemade bread so easy, it's making me look like "super mom"! Lots of variations too, so the family doesn't get bored. And the pizza dough got a thumbs up review as well!

When I read the review of this book in the newspaper, I was skeptical. I love to cook - even with three small children (under 6) I cook every day, wonderful meals with lots of flavor and creativity. So when I saw the title I had to check it out. I had to wait to get it from my library for almost 2 months and than when I got it, passover started and I had to wait to try out the recipes! It was worth the wait, let me tell you. I have made two batches of dough so far and the instructions couldn't be easier. I really love the troubleshooting and tips side bars. The result was delicious bread that my husband actually questioned if I made or bought! I just pulled the cinammon rolls out the oven and they are to die for. This is one cookbook you should have in your library, for the ease of method as well as for all of the wonderful variations on a theme. I also loved the non-bread recipes.
Great book!

I love this book and have already purchased another one for a friend. It is SO easy to make great tasting bread. I am no longer cowed by the idea of making a really cool baguette.

It really does only take about five minutes a day of active preparation to have fresh bakery-quality bread (amortized over the course of the batch!) A batch can last for about 10 days and gives you 4 loaves. You really can get hard-crusted delicious bread in your home oven that looks as beautiful as the cover.

I've already made the delicious sour-dough "standard" recipe for about a dozen loaves, and the first loaf came out as delicious and beautiful as my most recent ones. I have no bread making background whatsoever.

The standard recipe can be used as a boule, baguette, and other shapes, and for many of the other recipes, like the cinnamon pecan rolls, which came out beautifully.

I recently made the rye bread and the challah doughs, and they impressed me no less. I have to say the rye is one of the best tasting ones I've ever had.

The total time from dough to eating time tends to be about 2-3 hours, so you do need to be available at home to pull it off. It takes about 5 minutes to form the dough (less if making a simple round boule) 40 minutes of rise time after you take the dough from the fridge, then about 30 minutes of baking, and roughly an hour to cool.

Freshly baked bread makes a great gift for any occasion, such as in lieu of a bottle of wine at a dinner party. I expect this to become a lifetime habit, much to the satisfaction of my wife and friends.

For the simple baguette recipe alone, this book is well worth the price. The bread that it produces is far, far better than any other bread that I can buy in Boston. You really ought to buy this book.

Really!

My husband is a bread LOVER. He has always had a deep longing for a good, crunchy, European-style loaf to go with each meal, but in our neck of the woods it was virtually impossible and extremely expensive to try to accommodate this desire of his. Until I found this book.

I am not only able to make the good, crusty loaves that my husband is looking for, but, as I said to him tonight while I was getting ready to make Reubens for dinner tonight (as I don't need extra bread to go with sandwiches), "Would you like me to make a fresh loaf? It's just as easy for me to make one as not."

To their basic formula of 1/2 cups flour, I switch 1 1/2 cups of the bread flour with a multigrain flour I get at Earth Fare, and Voila! I have a good, multipurpose, wholegrain bread. I use it not only for our nightly baguettes, but for pizza crusts as well. Delicious!

I have seen some of the reviews say that the dough is too wet to handle, and that the high moisture content makes the loaves "collapse" somewhat, unable to hold their shape. But if you dust the top with flour, as they direct, and with a little practice and after you develop a "feel" for the dough and can adjust accordingly, you will get a perfect dough that is both exceedingly simple to make, and produces beautiful loaves of all types, including epis.

One hint from my kitchen - I start a new batch during the same process of baking the last loaf of the old batch. I hold back a small amount of dough (about the size of an apple or orange), and while the the loaf is resting and the oven is preheating, I leave it out on the counter to soften. I then make the new batch on top of it, in same bowl, incorporating it into the new batch of dough. This way the flavor of the bread become more complex and more like the artisanal breads that I'm trying to replicate.

I make many types of bread, and have many bread books, but this is the book that I use the most. It can't be beat for foolproof, no-fuss bread that performs EVERY time!

I'm an experienced bread baker, I baked the master recipe from this book 3 times, and the results were uniformly disappointing. Although the crust was golden and aromatic, the interior of the bread was spongy, even gummy, with an unpleasant yeasty taste and odor.

The authors claim the bread dough can stay good in the fridge for 2 wks, but I baked some dough after a week or so, and the bread came out gummy, overyeasted and unpalatable. There was no ovenspring whatsoever.

The authors also try to time how long it takes for the refrigerated dough to warm and rise while waiting to bake. These times can vary widely depending on house temperatures. Even with a maximum time period of 1 1/2 hrs (given on the book's website, not in the book), the dough may not be ready when it is popped into the oven. It then bakes up very dense--and this happened with one of my batches.

The book's website has posted a long errata sheet, with some major whoppers and adjustments. The amount of yeast in the recipes is wrong throughout the entire book (it should be 2 pkgs, not 1 1/2 pkgs). When the dough comes out of the refrigerator, it should rest for 40 mins to 1 1/2 hrs, not 40 mins. The amount of flour is wrong for one recipe. The oven temperature is wrong for another recipe. And so on.

Many people here have expressed happiness with their baking, and I'm glad for them. However, people interested in nontraditional methods for yeast bread should check out the NY Times No Knead Bread recipe, or Suzanne Dunaway's No Need To Knead cookbook, which, IMO, produce a better, more reliable loaf.

This book has changed our eating habits. We now have fresh bread almost daily - and our two sons have taken up baking bread as well. One son lives in Sweden and now is the bread maker in his family. The bread is so easy to make and wonderful to have the dough on hand in the refrigerator when company comes.

Baking your own bread isn't that easy. Jeff Hertzberg and Zoë François give you the recipes to create the bread that is almost as good as the real artisan baker makes it. Home made bread was never so easy and with much success. Five minutes a day however is slightly optimistic, it could be ten minutes, but never mind: baking isn't just easy, it is great fun too.
And, more important, the recipes work. Step by step the authors tell you how to make the dough and how to bake. With some experience (just try again, when the first loaf isn't that good as you hoped for) you'll have fine results.
The book could have been more illustrated, to show details of the preparation of the breads. And non-American users will have to find their ways in the American cups, tablespoons and teaspoons before they have the right amounts of flour, yeast and water to bake these excellent breads.

I WAS REALLY SHOCKED AFTER MY FIRST LOAF, IT WAS WONDERFUL. IT HAD THE GREAT CRUST AND INSIDE WAS PERFECT. IT IS PRETTY MUCH LIKE THE BOOK SAYS IT WILL BE. AM STILL WORKING ON A FEW BUGS, BUT THAT COMES WITH YEAST BREADS FOR ME.

Of course there's nothing new about slow-rise, unkneaded bread. What's different about this book is that it encourages everyone to make their own bread and to make it often. The revolution is that the thing is inherently so simple and so forgiving that even the most harassed, overworked, alienated cubicle rat will be able to include a loaf of fresh baked bread in his weekly routine.
The basic recipe is simplicity in itself: Three cups of bread flour, 1/4 to 1/2 tsp.yeast, 1 1/4 tsp salt and 1 1/2 cup water. Stir 'em up and put 'em aside. Wait a while (My 'while' has ranged from 10 hours to about three full days. ) Then bake the dough in a closed container in a really hot (475F) oven for half an hour, uncover and bake some more until it's brown.
I've made whole wheat, herbed, yogurt, raisin, cherry and juniper versions of the bread. I've added a half-cup of dried milk and-at another time-a quarter cup of sugar. All great.
This book is apparently the result of the authors living with the revolution for a while and coming up with their own refinements. It's not really necessary to have the book, but it's a wonderful inspiration and makes a terrific present. The authors also maintain a website where they answer questions.

Lynn Hoffman, author of New Short Course in Wine,The and the revolutionary bang BANG: A Novel

This is a great book! if you are someone who loves bread and doesn't do too well making it - this is the book for you! No need for a bread machine or other specialized equipment. I have only tried a few recipes, but each one was easy and successful.
This is probably not a good book for someone who is an experienced bread baker. But for the rest of us 'amateurs' - it's a good one!!

The recipes are easy to follow and versatile. So far everything I have made has turned out fantastic. It truly is as simple as "five minutes a day". This book is a must have!

I read reviews of others and decided on this book. I made whole wheat bread and it turned out fine. My partner thinks it is too salty, so next time I would cut back on the salt. It is great to have dough on hand and not have to knead. It is almost too simple. I would recommend this to anyone who wants fresh baked bread without a lot of hastle.

Prior to ordering this book I'd made bread only a few times - the earliest with disastrous results. I'm an instinctive cook, and have learned so much over the years by necessity (lack of funds) and sheer curiosity and enjoyment. Fast forward 30 years, with no incursions into breadmaking. I next (this year) tried the .. NY Times' highly touted no-knead bread, and was very pleased, but that's not something I have time to do daily, even if I loved doing the biga and so forth. And I'm a person with a mission. I want high quality bread, preferably multi-grained and peasant-hearty, and I'd like not to spend a fortune on it (even assuming I could find it, which I cannot). This book is the first part of that path, to me.

I find it incredibly easy to follow the few instructions, and as I do, I'm getting a feel for bread, learning my oven and my equipment - something a professional already has. You might like (you professional chefs) to scoff at this text, but please think for a moment that home-grown cooks appreciate quality, whole foods, and because of time, simplicity. With this basic recipe I can make a wonderful bread every other day - and give what little remaining time to creatively cooking delicious and nutritional vegan dishes, then all the rest goes to my literature review.

Highly recommended - accessible, well written and clear, with excellent illustrations. You could buy this today and have bread tomorrow, with only about 10 minutes' work, total.

This book got me back to baking bread, something I did regularly twenty years ago. The lure of whisking up a (wet) dough and letting it sit in the fridge and wait for me to bake it was irresistible. The bread is delicious, the crumb is unbelievable: how did humans not figure this out centuries ago? Seriously...you don't need to knead. Sales of bread machines and KitchenAids must be tumbling. Okay, it doesn't really save as much time as you think. You still have to stir it up and let it sit, but that can be anywhere from 2 to 5 hours...pretty loose standards. And you have to form it into a loaf and let it sit again for 2 hours (they say 45 minutes...but longer is better when the dough is cold). But the bread is absolutely delicious. Lots of variations to try, all good. We always have a pile of olive oil dough in the fridge now, for homemade pizzas and breadsticks. I have to think we've already saved over a couple hundred dollars in pizza delivery...the homemade is SO much better. They teach the technique...I bet I can write my own recipes following their formula. Highest recommendation.

I think this is a very well written, entertaining cookbook on bread! I have had much fun baking and trying different recipes. I can't wait to make another batch!

I can't say enough about this book. I am a self described "Bread Head". When I travel I love to search out artisanal bakeries for their bread, I also love to bake it. I have many bread making books and love to experiment with starters etc., but after using Artisan Bread in 5 Minutes, it all seems rather pointless. Honestly, no kneading, no starters, no special equipment. The bread comes out fantastic! It honestly compares to any that I have had in the best bakeries and restaurants. Its so easy and effortless, that I haven't bought bread in months. Thanks so much to the authors for this bread baking gem!!

I didn't find the bread to be anything special and the dough bucket in my refrigerator takes up a lot of space. I recommend the bread instructions in How to Cook Everything: Simple Recipes for Great Food by Mark Bittman. While Bittman does not recommend leaving the dough in the refrigerator for two weeks, he does have a very fast loaf which is every bit as tasty as the basic bread in this book. If you want a more in depth discussion of the ins and out of making bread tryThe Best Bread Ever: Great Homemade Bread Using your Food Processor by Charles Van Over. Van Over gets a little involved with his thermometer, but he does explain the whole process of bread baking in layman's terms and the book has a lot of interesting recipes. Bittman simplfied Overman's procedure and lopped off 15 seconds.

For the first time since my mother died fourty years ago, I have fresh home baked bread on the table.

I am not much of a baker, cookies have always been my specialty since they don't require much patience. I've always been intimidated by bread; really anything that involves yeast. I ordered this book based on a blog entry that I read, and I made the dough for the basic recipe the same day I received it. Per the suggestion in the book, I let the dough sit overnight in the fridge, and made a small loaf in the oven the next day. It was awesome! The crust was nice and crackly, the inside was moist and chewy. We ate most of the loaf, and I used the last two pieces to make a grilled sandwich the next day.

I look forward to trying more of the recipes, but the basic one is a keeper. I don't know if it is listed anywhere in the description, but there are some basic supplies you will need, some of which can be substituted with other things. Fortunately, I already had:

- a baking stone
- a pizza peel
- a food safe plastic tub (with lid; not airtight) for mixing/storing the dough (6 Qts or larger)
- a bread knife

That's about it. Basic ingredients are unbleached all purpose flour, yeast (any kind) and a little salt.

If you've never made bread, this book is a great starting point.

I've never had a bread machine. Never made bread before. This book made it easy to start. I was looking for a way to make a small loaf of bread because I found myself throwing out unused store bought bread. This book is great for making a small amount for one or two people or more bread for larger parties. Haven't tried all the recipes but so far Semolina is my favorite.

Buy the book, buy a Pizza Peel and buy a baking stone. After you do this, get ready for the best bread you have had in ages. This is FANTASTIC!

Easy easy easy! The simplicity is great but the delicious results speak for themselves. I haven't bought bread or rolls since I tried the first recipe.

This is just good, tasty fun. If you are afraid of baking bread, but intrigued by the notion anyway, this is a good way to start. Be sure to read the tips and techniques section, as well as the ingredients sections, before you start cooking. But even if you go back and read them after working with the recipes, that's ok, too. I've made several breads, and the majority have come out GREAT. I made some mistakes along the way, too. But the nice thing about this book is that it is simple enough to get you to try the basic. Once you have masted the basic, you feel brave enough to try the more challenging and interesting recipes that you would never have tackled on your own. People I know say they are intimidated by yeast - this book will help you conquer that fear and help breed confidence in the kitchen!

I've tried two recipes and both were excellent. Clear instructions, easy to follow steps. And the claim is true: artisan bread in five minutes is accurate! Best bread book I've ever purchased.

I am a baker of breads and sweets.
I took this book out of my local library- and instantly placed an order for it!
My children are used to having bread often but now we have it ALL the time- It is a great book and I have only started to explore it!

Great book. As promised, the recipes are crazy easy to prepare and do make delicious fresh baked bread.
We've been making batches of the dough regularly and all winter have been having different soups (its cold in Minnesota) and each night a small fresh baked loaf.
Great book!

My husband and I have never made bread before but have always wanted to give it a try. We wanted to know what was actually in our bread.... not some pumped up store bought bread.
This book was so easy to follow and the breads all turn out great!!
It's so easy that even our 2 year old helps out!
My husband is a big fan of making the Caramel Rolls and our son loves having warm, fresh bread for dinner.
We've even started wrapping the bread in colorful towels to give as hostess gifts.
I would definately suggest this book!

A remarkable technique for the easiest way to keep truly great bread in my house and on my table! This is literally idiot-proof. Yes, you do need to read the introductory chapters explaining technique, what to look for/expect, and the tools that you will need. After that, a 5-year old could literally make this. Must-haves: a baking stone, a baking/pizza peel, an oven thermometer. I have a (true) convection oven, and I don't know if that makes any difference, but every loaf I have made has been perfect - from crumb to crust. There is not a better bread book for the home baker out there.

This book contains the single most incredible recipe I've ever seen.

Its absolutely true. It takes five minutes to make the dough in a mixer and then after it raises, five minutes to prepare it to bake. The bread is as good as any store bought bread I've ever had and I'm not a baker.

Incredible.