5 Minutes a Day Bread Recipes:

I heard about this bread-making technique from the designer who helped us with our remodel plans. It's all over the internet- for good reason- 

Master Recipe: makes 6 loaves (fits well in container, minus 1 loaf for cooking day of) 

Luke Warm Water: 2 lbs 4 oz 

Yeast: 1.5 Tbsp 

Salt: 1.75 Tbsp 

All Purpose Flour: 3 lbs 

Mix together in order listed directly in storage food container. It should be on the wet side. Once mixed, allow to rise at room temp in container with lid until dough begins to collapse (about 2 hours). Use or store in fridge until ready to use. Keep lids loose for the first couple of days. Use within 2 weeks. 

Artists Loaf: Pull off grapefruit-sized loaf. Shape and place on cast iron pan that has parchment on the bottom. Rest 20 minutes. Preheat oven to 450 with broiler pan full of water on the bottom of the oven. When temp is reached, place bread in oven. Bake 20-30 minutes. 

Make a sandwich loaf: Oil Pullman loaf pan. Pull off enough dough to fill pan ¾ full. Put on lightly floured surface. Rest for 45min-1 hour. Preheat oven to 450. Bake covered 45 minutes. Remove lid and bake another 10 minutes. 

Soft Rolls: Pull off enough dough to make the desired number of rolls—shape on a pan with parchment. Rest for 20 minutes. Bake about 25 minutes. Can clip an X on the roll before resting to get an open top design. Use butter to help soften rolls. 

Oil Dough for Pizza: 

Makes 8 1lb crusts 

Luke Warm Water: 2 lbs 8 oz 

Yeast: 2 Tbsp 

Salt: 2 Tbsp 

Sugar: 2 Tbsp 

Oil: ¼ cup 

All-purpose flour: 4 lbs