No Knead Buttermilk Bread | www.kitchenconfidante.com

Simple Sundays | No Knead Buttermilk Bread + The New Artisan Bread in Five Minutes a Day

No Knead Buttermilk Bread | www.kitchenconfidante.com
Simple Sundays | No Knead Buttermilk Bread + The New Artisan Bread in Five Minutes a Day

No Knead Buttermilk Bread | www.kitchenconfidante.com

I am hibernating. I have been waking up each morning when my body wills me to, without the coaxing of an alarm clock or the pressure to rise before the sun. When I emerge from underneath the down comforter, I wrap myself in my fleece robe, and when I am ready to dress for the day, I pull on more fleece. Fleece pants, fleece vests, fleece lined sweaters. My husband has been spoiling me with coffee, piping hot, when I wake, just the way I like it. And the children have been lounging in their pajamas for (almost) as long as they wish.

This is what winter break should be like.

The urge to stay indoors and hibernate doesn’t mean I’ve been unproductive. Quite the contrary. I have been nesting, too. We have cleaned and purged and rearranged furniture. And I have been satisfying the urge to bake something other than holiday cookies. Bread has been on my mind. The feel of flour on my hands. The scent of yeast working its magic in the air.

No Knead Buttermilk Bread | www.kitchenconfidante.com
No Knead Buttermilk Bread | www.kitchenconfidante.com
No Knead Buttermilk Bread | www.kitchenconfidante.com

I have had several cookbooks I have been meaning to review. The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois has excited me since its release, and I was eager to review it when the opportunity presented itself. It just took me a little while. Baking bread is something I tend to put off, despite how much I love the process; mentally, I consider it to take up so much time, something that seems lacking in every day life. But truthfully, I should have known better, because the Bread in 5 concept is something I know I can embrace.

Five minutes. It takes a mere five minutes to bring ingredients together into a dough that will last close to a week. Fresh bread can be had when you wish, with the dough resting in your refrigerator (or freezer, even). What I used to consider a luxury of time is no longer.

No Knead Buttermilk Bread | www.kitchenconfidante.com

The New Artisan Bread is full of recipes that I would love to tackle – from gorgeous peasant loaves to flatbreads and pizzas, to gorgeous stuffed french toast. There’s even a section for gluten-free breads. The first I wanted to try was a simple Buttermilk Bread, something that is already a store-bought favorite of my family’s. While the original recipe calls for baking the bread in a loaf pan, I decided to try it in smaller segments, and as free form boules. I love the rustic appearance, but quite frankly, I could not be bothered with loaf pans – baking it directly on a baking stone made for less dishes to wash. And I could have smaller, fresh loaves more frequently.

I wish you could smell the bread as it baked in my oven! It permeated the house with its intoxicating aroma, and it was hard to resist slicing into the loaves and slathering it with fresh butter and a sprinkling of salt. The spongy crumb within the crisp crust soaked it up, and the loaves were perfect accompaniments to this week’s Beef, Shiitake Mushroom & Barley Soup and Lobster Corn Chowder. But plain slices were the best thing ever.

No Knead Buttermilk Bread | www.kitchenconfidante.com

I have one more week to hibernate before the reality of life returns. There will be more lazy starts and I will be wearing more fleece. And one thing is for sure. There will be more fresh bread…not just next week, but beyond.

Disclosure: I received a copy of The New Artisan Bread in Five Minutes a Day, by Jeff Hertzberg, M.D. and Zoe Francois from Thomas Dunne Books, an imprint of St. Martin’s Press for review, however, I was not compensated to write or review the book. All opinions are always my own. Please visit BreadIn5.com to learn more about The New Artisan Bread and for more recipes.

No Knead Buttermilk Bread

Makes 2 loaves large loaves, or 4-6 smaller boules | Prep: 5 minutes, plus rising | Cook: 45 minutes

The original recipe for Buttermilk Bread as it appears in The New Artisan Bread in Five Minutes a Day calls for loaves to be baked in loaf pans, however, I skipped this to make free form boules, in smaller portions. Please refer to the cookbook for instructions on baking them into sandwich loaves.

Ingredients

2 1/3 cups lukewarm water
1 cup buttermilk
1 tablepoon granulated yeast
1 to 1 1/2 tablespoons kosher salt
1 1/2 tablespoons sugar
6 1/2 cups bread flour
cornmeal for dusting
Melted butter

Instructions

In the bowl of an stand mixer (or a large bowl, about 6 qt capacity), mix together the water, buttermilk, yeast, salt and sugar. Add the flour and mix using the paddle attachment (or mix by hand with a wooden spoon). Do not knead the dough.

Lightly cover the bowl and let it rest at room temperature for 2 hours, or until the dough doubles in size, then collapses.

At this point, the dough can be used immediately, or it can be stored in the refrigerator in a covered container and used within 5 days. The dough can also be stored in the freezer for up to 3 weeks. 

When you are ready to bake, cut off your desired amount from the dough. I baked free form loaves from portions about the size of a grapefruit on a baking stone. Dust the portion of dough with flour and very lightly knead and shape it into an elonglated ball. Lightly cover with a kitchen towel or plastic wrap and let it rest for 90 minutes.

Preheat the oven to 350 degrees F. Place the rack in the center of the oven with the baking stone, if using.

If baking on a baking stone, lightly dust the bottom of the loaf with cornmeal. Otherwise, place on a parchment lined baking tray. Lightly brush the top of the loaf with melted butter. Bake for about 45 minutes, or until the bread is golden brown. Brush the top of the bread with a little more melted butter upon removing from the oven. Take the bread out of the pan and cool before slicing.

From The New Artisan Bread in Five Minutes a Day, Jeff Hertzberg, M.D. and Zoe Francois (Thomas Dunne Books, 2013).

Comments

  1. Maureen | Orgasmic Chef

    I love making no knead bread but I doubt I’ve ever made one that looked this good. It’s summer down here so I can dream about cold weather snuggling and wearing fleece.

    Reply
    • Liren

      I would be happy to trade for a day, I am starting to miss summer, Maureen! I’ll take solace in the bread, though!

    • Liren

      I highly recommend the book, Jodee, it is now my go to when it comes to bread!

    • Liren

      Thank you, Dixya! I hope you are enjoying the holidays, and especially the New Year!

  2. Shelly

    Your vacation sounds exactly like mine! Waiting up naturally and finding a warm cup of coffee next to my bed has been my favorite part of my whole break. I’ve even spent the last week wearing the same over-size sweater (until my boyfriend kindly pointed out that I was starting to smell because of the thing).

    This homemade bread sounds like the perfect way to lazily spend an afternoon in the kitchen.

    Reply
    • Liren

      I’m so glad that you’re having a relaxing vacation, too, Shelly. Nothing wrong with favorite, cozy sweaters :)

  3. Dale S

    I made rolls using the Buttermilk AB in 5 recipe and they were the absolute hit of our family dinner! Besides being delicious they were so simple to make for an otherwise hectic meal preparation. We will making these again at future family gatherings.

    Reply
    • Liren

      Dale, it makes me so happy to know they were a hit! Isn’t it nice to know that good bread doesn’t have to be complicated?

  4. Judy

    I made this today…just ate a piece! It was so easy and is delicious. I have half the dough in the fridge for the weekend!

    Reply
  5. Raquel

    Gosh this sounds good, I’ve been making a lot of soup & some homemade bread would be it’s perfect partner.

    Reply
    • Liren

      They really do go perfectly together, don’t they. I’ve certainly been eating a lot of soup and bread lately, tis the season!

  6. Tami

    i made this bread this morning, and wow, it’s so easy to make and is very tasty. thanks for sharing the recipe.

    Reply
  7. Numbers

    I blog quhite often and I truly appreciate your content.
    Thhe article has truly peaked my interest.
    I am going to bookmark your website and keep checking for
    new detailss about once per week. I subscribed to
    your RSS feed too.

    Reply
  8. Austin

    Just an FYI: in the above recipe there is a typo in the recipe list of “1 tablepoon granulated yeast”.

    Feel free to delete this comment or don’t approve this once it’s been corrected.

    Love your site, BTW, and my friend made your Lobster Corn Chowder last night. It turned out great! Thank you.

    Reply
  9. Romina

    Hi! I’ve been making this bread for a while now and it’s amazing. :) I’ve even added some toasted seeds and it still comes out great. However, I’m looking to use whole wheat flour, and I wanted to know if you’ve tried it before or if you think it would work. Thanks! :)

    Reply
  10. Dana

    Hi, I was wondering how is the dough supposed to look/feel like once all the ingredients are mixed together? Is it a sticky dough or dry dough?
    Thank you (the bread looks amazing!)

    Reply
    • Liren Baker

      Hi Dana, the dough will definitely feel sticky, so don’t be tempted to work it over. It will turn out great! Hope this helps – let me know how it works out for you!

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