An Updated 5 Minute Bread Post.

Back in the day, well 2010, I wrote a post about the brilliant Artisan Bread in 5 Minutes a Day.   I thought I would update the post and add some more detail about what to do. It really is as easy as it sounds.

I do have the book and there are various recipes for doughs. I have stuck to the basic one and use it to mainly make loaves for dinner, pizza and savoury scrolls. I am yet to try the pitta breads that others make.

Having this simple dough in the fridge saves us money and allows us to have simple, good, fresh and warm bread. Have a play around, learn as you go and enjoy.

Before I post the simple recipe  I just want you to have a look at a few photographs of what the dough looks like. The lidded container is what I use to both mix and store the dough. It is at its highest after time on the bench. In the second photo it has been used once and left in the fridge (lid not closed), then there is the amount of dough for a small loaf and the dough itself. The dough is on a tile as I find this great for kneading on. Use plenty of flour for kneading, you just need to get the dough to a non-sticky stage.


I find the traditional baguette shape best for a good crispy and sourdough like bread. I score it and make it as even as possible in width. This loaf was the size of a dinner knife then in dough form. It stretches as it cooks and ends up enough for the 3 of us. I have cooked longer baguettes and they cook fine. I sprinkle the dough with flour before cooking. I had to sneak in a photo of the wonderful pizza.

It is worth investing in a pizza stone. If you don’t have one use a baking tray and don;t worry about reheating it.

5 minute Bread Dough -

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3 cups lukewarm water
2 tbsp granulated yeast
1  tbsp salt
6 1/2 cups unsifted, unbleached, all-purpose white flour

Add the water, yeast and salt to your storage container and mix a bit.
Add the  flour and give a good stir until there is no visible flour.
Leave on the kitchen side and allow to rise and then fall back on its self.
Stick in the fridge or use some right away but make sure the lid of the container is not fully on, it needs air.

Place a pizza stone in the oven and heat to 220°

When it comes to using the dough grab a handful and knead in plenty of flour, you can add more dough if you think it will not be a large enough loaf/pizza base.

You want to knead it until it looses the sticky feel. It doesn’t take long, there is not a lot of effort involved.

Bread ~Roll until it is your desired sharp and score gently if making bread. Sprinkle with flour and place on pizza stone. Cook until brown, cool on a rack.

Pizza ~Roll into a pizza base shape using a rolling pin, it is good rather thin. I do the pizza base on a piece of baking paper and life it topped onto the stone.











Two types of donut or doughnuts?

I am finding it hard but, I have decided to adopt the American spelling of the word donut.

I have also decided to blog two separate posts on one page. All these changes, I don’t know what is coming over me?

The first donut type thing was a flash of inspiration last night and a way to use my very cute new tin. As I have a tub of 5 minute bread dough in the fridge I thought I would see how close to baked donuts I could get without really doing much at all. My not much at all involved a bit of melting and some stirring. I wouldn’t call these classic donuts but more a cross between the American pretzel and a baked donut. They were good.
I melted about 15 grms of butter and mixed enough cinnamon and sugar to make me happy.  
Grabbed a handful of dough, kneaded into it-2 teaspoons of the sugar and cinnamon mix and the melted butter.
When it was mixed through I divided the dough into 6, kneaded each into a little ball, and then put my finger through the ball to make a hole.
I dipped each ball into the sugar cinnamon mix and put into the greased mini bundt tin.
I left them to rise for about an hour.
I stuck them in the oven on around 200c
When they appeared cooked I took them out of the oven and dipped them in the remaining sugar cinnamon mix.
I then ate 2.
The next recipe, a bit of a cop out here, the photo of the recipe. If you can’t read it let me know and I will type it up. We were not overly impressed with the results, a lot more bread than baked donut. More like a home-made iced bun from the UK. 
We were impressed with the laughter that went into making them. Miss Muffin had a friend to stay and they enjoyed making these, letting them rest, eating Wholly pizza and then coming home to bake and decorate. If you thought that only 8 year old boys have filthy minds, you were wrong. The completed donut woman in the picture is me, I have decided not to be insulted.

Calzone with 5 minute bread dough

If you have any sense you would have noticed that I go on about the 5 minute bread dough mix. I love it and always have some dough in the fridge. I have now got it to 5 cups white flour and the rest wholemeal as it gives it an extra bit of something and makes me feel at least a little self righteous. 
This time, to mix it up a bit, we made calzone with the dough and the whole thing was a family affair. Miss Muffin attempted the rolling of the dough and I was mortified that she was terrible. I don’t know what happened but she somehow has not learnt how to roll dough correctly, I will put myself in the bad mummy corner and try harder to teach her. I would like to add, she can make tea and stir fried rice.
As the dough was already in the fridge and  all I had to do was sprinkle it with a little flour and grab 3 balls out. I left them for about 15 minutes to relax a little and the the rolling began. I haven’t used the dough in this way and next time I will certainly make sure that the base is thicker. As you can see, we did have a bit of an exploding problem. Dinner still tasted good though.
I don’t think I can say much more than we filled one half, used basic pizza ingredients, folded, sealed edges and baked for around 20 minutes at 180.
I would like to tell you about my favourite feta type cheese. It is called table cheese and made in Egypt. It is much more like the creamy mild flavours we are used to from the UK. It cooks really well. I do struggle with the food miles but I get over it. If you want to find it have a look on the cheese islands in the supermarket. It looks like this-

Excuse me while I try out a new look for the photos. Any comments?

5 Minute Bread

My dough, I mix it and store it (one corner of lid off) in the fridge.

It also really good pizza dough and flat Indian style breads cooked in a dry frying pan.
I mix mine in the a plastic pot I store it in in the fridge. Just don’t push the lid on the pot to make it air tight.
It takes a couple of goes to get it right for your oven but is so easy once you have got it going.
Pizza dough doesn’t need a rest and is best thin.

All you need is-
3 cups lukewarm water
2 tbsp granulated yeast
1  tbsp salt
6 1/2 cups unsifted, unbleached, all-purpose white flour

Add the water, yeast and salt. Give a little mix.
Stir in the flour until mixed.
Allow to rise and then fall back on its self.
Stick in the fridge or use some right away.

To use-
cover hands in flour, grab some dough (large grapefruit) and work it a little until it feels like a boob (yes!).

Stretch it to the shape you would like and place on a cornmeal covered board for around 40 mins, it will not rise much. I put an indent along the length with a dinner knife.

Pre heat oven to around 220 with a pizza stone or baking tray in for about 15 mins.

Put dough on warmed tray/stone
Bake until brown/ looks right

With this loaf I cut slits in it before resting and spread some pesto in the slits.

Indian style flat breads.

I used the dough for flat breads to go with a Sambal the other day. I brushed them with melted butter before putting them in a hot frying pan. All you need to do is take small balls of dough out of each bread, roll, heat pan and cook.


With the last batch of dough I used 2 cups of wholemeal flour and 4 of bread flour. The bread is lovely and has a really good crust. I am going to try it for a pizza base this evening and am hoping for a Hells type crust.