Notes about Recipes in this book

• Ciabatta (Cha-báh-tah)

  • louie734 on May 01, 2014

    This method works great with very wet dough, producing big holes and a chewy inside.

• European peasant bread

  • louie734 on May 01, 2014

    Probably my most-used recipe. Deeply satisfying baked as a loaf or baguette. Delicious as pizza or flatbread dough, too.

  • fprincess on November 07, 2010

    Rustic, tasty, delicious.

  • zorra on August 18, 2014

    When made with sourdough, the most delicious of all the Francois & Hertzberg breads. I add 1 + 1/2 cups sourdough, reducing AP flour & water accordingly. Preferring more whole grains, I make the recipes in their Healthy Bread book more often. But for us this is tops for flavor, & fast-disappearing.

• Oatmeal pumpkin bread

  • louie734 on November 12, 2014

    I've made this 3 times since September with roasted pureed butternut from the freezer. Each time I've rolled it out, sprinkled with a few tablespoons of cinnamon sugar, spiraled it into a loaf, and baked it into a tall, soft, plush sandwich bread that's fragrant but not sweet and cuts like a dream with a gorgeous swirl in the center. I think I'll make it again tomorrow.

• Olive oil dough

  • louie734 on May 01, 2014

    This recipe was the start of a sad/glorious situation: most pizzas we eat out no longer measure up to homemade. I've since moved on to using the basic recipe in ABin5 Pizza cookbook (no olive oil, a slightly different yield), but this recipe/method began it all. The instructions in this book made homemade pizza go from a special project dinner to a quick, easy weeknight go-to.

  • fprincess on November 12, 2010

    Used to make pizza dough with good results.

  • fprincess on January 13, 2012

    Very flavorful if using a fruity olive oil. Did not use the right amount of water apparently (very watery dough, had to add flour).

  • Paojava on June 27, 2012

    I use a kitchen scale to measure flour out...works great. Often I use garlic infused oil in place of evoo. Just made amazing feta and spinach pan pizza.

• Fougasse stuffed with roasted red pepper

  • louie734 on May 01, 2014

    Yes, YES to this beautiful and fragrant stromboli-ish creation. Made quicker by roasting multiple red peppers and freezing them in individual baggies (they defrost in minutes under hot water). I've made this recipe with many different doughs successfully. Sticky dough is no problem if you bake on a silicon mat or parchment. Roll/press out the dough (who cares if it sticks underneath), cut the slits, spread to create the holes, then fold the mat/paper over the red pepper and then use fingers or a spatula to gradually peel it off.

• Soft American-style white bread

  • louie734 on December 11, 2014

    Tried to use this dough for soft, buttery dinner rolls; looking for a ABin5-style recipe without all the butter and egg of the brioche and challah. Baked up too crusty even when nestled in a cake pan and dipped/brushed with tons more butter. Great flavor and texture, just not what I was looking for at the time. Will make again as a sandwich bread.

  • fprincess on May 29, 2012

    Good reliable recipe, simple process. There is only a small amount of butter in it but you can really taste it. I was out of regular butter and used goat butter, and I can definitely recognize it (it's great). Pictures here: http://forums.egullet.org/index.php/topic/111794-artisan-bread-in-5-min-with-zoe-francois/page__st__660__p__1879263#entry1879263

• Spicy pork buns

  • consortiumlibrary on March 27, 2015

    Excellent way to use leftover pork roast. The yeast dough with cornmeal made a sturdy, chewy, delicious crust that doesn't get soggy (I ate leftover bun cold for lunch the next day & crust was still great). I made with a combination of ground chilies (2 tsp. ground chipotle, 1 Tbsp. ground ancho, 1 Tbsp. commercial chile powder); the filling was spicy but not overwhelming. Serve with hot sauce, so people can make it hotter if they like. I didn't measure how much pork I had, but it was probably more like 2 cups (rater than 1-1.5 called for in recipe). The sauce to filling ratio was just right, though it made enough filling for 8 large buns (vs. the recipe's 4). The recipe calls for thickening the sauce with cornstarch. This was completely unnecessary. I quadrupled the amount of cilantro, adding about 2 Tbsp. chopped (not minced) cilantro to each roll. Roll out and bake rolls on 8" squares of parchment to make getting in and out of oven easier.

• Portuguese corn bread (Broa)

  • consortiumlibrary on March 27, 2015

    Made this as crust for Spicy Pork Buns (p.88). Super easy dough with good flavor. The recipe makes enough for 16 pork buns, so if you only want 4 pork buns, you can make only 1/4 of the recipe. I made the full batch and put the risen, unused dough in refrigerator and will use for loaves of bread. I used medium grind corn meal, with is okay, but I think it might be better with a finer grind to eliminate grittiness. Next time!

• Challah

  • robinorig on August 24, 2012

    http://www.artisanbreadinfive.com/2008/09/29/challah-done-two-ways-from-the-same-dough technique photos.

• Artisan free-form loaf (Boule)

  • Beeg on February 04, 2010

    Unbelieveably easy and delicious. This recipe has changed my thinking about baking bread.

  • vickster on December 10, 2011

    Finally tried this. Followed their directions pretty much to the T the first time, except had to bake longer. Loaf was dense. Second time I let rest much longer before baking - about 1 1/2 hours and the last 20 minutes was in my warming drawer. The bread came out great!

  • fprincess on October 15, 2010

    Fast & easy. Great crust. My everyday bread recipe. I cook it in a Le Creuset dutch oven.

  • mfto on March 29, 2011

    p 26 I finally get great bread after baking the risen bread directly on a pizza stone on the lowest oven rack. I preheat a La Cloche top only along with the stone and cover the dough with the top for 15 minutes, remove the top and move the bread directly to a top rack for 20 mins. This avoids a burned bottom crust and nicely browns the top. When you remove the bread from the oven you will hear the bread snap and crackle as it cools, a wonderful sound.

• Brioche

  • fprincess on October 15, 2010

    Absolutely delicious and super easy to make. I use fresh organic eggs and local honey from the farmers market.

• Brioche à tête

  • fprincess on November 10, 2010

    I used little individual brioche molds and the result is outstanding. The trick is to put the right amount of brioche into the mold (which should be about half full) and to form the little ball at the top correctly. I formed a large ball as described in the book, then the small one with the sides of my hands, finally pinching firmly to stabilize the small one. It worked great the first time, not so great with my second attempt because my molds were overflowing with dough after the rising period (I had used too much dough).

  • fprincess on July 31, 2012

    I made brioches a tete recently. Still a favorite! Pictures of the process here: http://forums.egullet.org/index.php/topic/111794-artisan-bread-in-five-minutes-a-day-with-zoe-francois/page__st__660__p__1883091#entry1883091

• Olive fougasse

  • fprincess on July 18, 2013

    I had a very wet dough so I made the fougasse without the olives and it was great. Photos here: http://forums.egullet.org/topic/144705-artisan-bread-in-five-minutes-a-day-zoe-francois-2010/?p=1925423

• Fattoush

  • fprincess on July 31, 2012

    This is a delicious summer salad that I made a couple of times already. I used a slice of stale rustic bread as I did not have pita bread. Very flavorful and crunchy. Picture here: http://www.flickr.com/photos/50488464@N02/7660695040/

• Suvir Saran's chilled yogurt soup with cucumber and mint

  • fprincess on October 15, 2010

    Nice and fresh. Easy to make in the blender.

  • fprincess on August 01, 2013

    I love this soup because it is ready in 5 minutes in the blender and does not require any cooking. It’s really nice and fresh for the summer; it reminds me a little of cucumber raita in soup form. More details here: http://tartinestotikis.wordpress.com/2013/07/29/a-couple-of-quick-summer-soups/

• Za'atar flatbread

  • fprincess on September 19, 2011

    Good taste. I made this with the peasant dough. I stretched it a little too thin thinking it would make it super crispy but the thin parts actually became too hard. The rest of the bread was very good though. I added a little bit of spicy coppa on top and it was fantastic.

• Deli-style rye

  • chawkins on March 22, 2014

    This is a decent bread. Last time I made it was when the book first came out about six years ago. I successfully quartered the recipe both times to make just one small loaf. I mixed the dough a day ahead, let it rise and collapse, and refrigerated overnight; shaped, proofed and baked the following afternoon. The small size of the loaf is perfect for the two of us.

• Vermont cheddar bread

  • omegabeth on November 16, 2014

    A very good bread--not a greasy and dense as the Cook's Illustrated cheese bread~ much more bread-with-cheese-flavor, versus the pockets-of-cheese style. Might benefit from a shot of red pepper flakes? Could also be that I am not a cheese bread person, and that's the gap. Is a very nice example of the genre.

• Wheat stalk bread (Pain d'epí) (Pan deh-peé)

  • omegabeth on November 16, 2014

    This is my go-to recipe from this book. I have not yet mastered the shaping, exactly, but this dough even in a batard/baguette shape is a wonderful social-with-cheese-and-salami bread.

• Light whole wheat bread

  • Rutabaga on October 29, 2015

    I used this base recipe to make the pita bread included in this book. It was very good, came together in a flash, and mixing the dough in the morning and using it later that evening worked well.

• Pita

  • Rutabaga on October 29, 2015

    This pita bread recipe came together very quickly. I used the light whole wheat bread dough from the same book, and the pita were light and pleasantly chewy. Perhaps because I baked them directly on a baking steel on the lowest rack in the oven, I found that the pitas needed only 2.5-3 minutes in the oven, otherwise the bottom would get too hard and start to char. To make a more manageable number of pitas, I halved the dough recipe. It's wonderful to be able to mix the dough together quickly in the morning, and then roll it out for fresh pita with dinner that same evening.

  • swegener on February 01, 2015

    These are so quick and easy. The trick is to roll them thin enough and put them on a well heated pizza stone. I love to see them puffed up huge!

• Tuscan bread salad (Panzanella)

  • Kitty_and_Whit on February 16, 2023

    Cut bread into small pieces; they will soak up the dressing and expand.

• Gluten-free master recipe

  • Bwolfe2 on January 01, 2017

    We were surprised by how flavorful this great is. We are not gluten free people but are trying 90 days gluten free so get I would try this. It's really very tasty. Ours did not rise very much for the shaped rising. I allowed an hour to rise before cooking. This may be how gluten free breads perform. Again, we have limited experience. Even now I hear the bread container in the kitchen being opened signaling that it has snack worthy flavor. We are pleased.

• Focaccia with onion and rosemary

  • wfpbd on July 27, 2023

    Made it. My first bread ever made. Delicious.

• Baking Bites

  This is a great upgrade to the original book with a lot of new information to improve your bread baking skills, and offers enough variety that you might just start baking bread every day.

  Full review