Shhhhhhhhhh! don’t say it! You know, the Y-word. You know the one I mean, like a foreign language, impossible to master, destining you to failure – run as fast as you can when you hear that word, as if it’s the plague!
If you’re one of those with YIP (Yeast Intimidation Phobia), you know exactly what I’m talking about! But guess what? I’ve got wonderful news for you! Five minute artisan breads like this delicious Sunflower Seed & Rosemary Bread seriously break all yeast rules! What am I talking about?
I’m talking about literally throwing together warm water (no measuring the temperature), yeast, salt, sugar, olive oil and flour in a big tub, stirring it up with a wooden spoon till it’s mixed (no kneading!) – in five minutes or less! Cover the mess dough, let it sit and ………….. MAGIC happens!…………… In an hour or so you’ll come back and your little mass of dough will be beautifully risen and fragrant, anxiously waiting to be either formed into beautiful loaves of delicious bread or refrigerated for use a day or two (or three or four!) down the road.
This is the third five-minute bread recipe I’ve posted and, if you haven’t tried any of them yet, this is your time to shine (or should I say rise?). This bread is fantastic for dipping in yummy olive oil, perfect for the bread basket and makes incredible sandwiches with layers of deli meats, cheese, veggies, hummus, spreads ……….. whatever you love on your sandwiches! Oh, and your family/friends will be begging you for more. Watch out though – once you spoil them with these simple but sumptuous breads, there’s no more loafing around! (at least when it comes to baking bread!) 🙂
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MY OTHER RECIPES
Sunflower Seed & Rosemary Five Minute Artisan Bread
Ingredients:
2-¾ cups hot water, I use the hottest water from my tap – by the time it hits the bowl and I add the other ingredients it cools off a bit and is the perfect temperature
1-½ tablespoon granulated yeast, I like to buy mine in bulk at the big box stores like Sam’s or Costco, it can also be purchased
here
1 ¼ tablespoon sea salt
1 tablespoon sugar
¼ cup extra virgin olive oil
1 ½ tablespoons finely chopped fresh rosemary
1 cup roasted, salted sunflower seeds
6-½ cups unbleached all-purpose flour
egg white wash – 1 large egg white, beaten with 1 tablespoon cold water
toasted sesame seeds or flax seeds
Directions:
1. Use some type of large (6-quart) bowl or bucket, for mixing and storing dough in the fridge.
Place the water directly into the bowl or other large container. Add the oil, yeast, sugar, salt, rosemary and sunflower seeds and stir to combine.
2. Add the dry ingredients to the water and mix until well incorporated and there are no dry spots; the texture of the dough should be fairly soft and shaggy looking. You can do this with a large, sturdy wooden spoon or with your stand mixer. I do it by hand with
one of these wonderful whisks (thanks again, Annie!) but a strong wooden spoon would work just great also. Cover (not airtight), and allow to rest at room temperature until dough rises and begins to collapse (or flatten on top), approximately 1 1/2 to 2 hours.
3. The dough can be used immediately after the initial rise, though it is a little easier to handle when cold. If not using right away, refrigerate in a lidded (not airtight) container and use over the next 4-5 days.
4. To bake baguettes; scoop as many pieces of dough as you want – If you want a large, traditional baguette scoop up a scant 1 pound pieces of dough (about 14 ounces or ¼ of the batch). Place on a generously floured work surface and turn over to coat both sides of the dough with flour then pat and shape into a rough, slightly flattened oval.
5. Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again. With the seam side down, cup your fingers and gently roll the dough into approximately 15″ logs for traditional baguettes.
6. Place the log(s) seam-side down onto a greased baking sheet that has been sprinkled lightly with cornmeal. (I bake 2 on each sheet.) Cover and allow the baguette(s) to rise till very puffy, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat oven to 450°F.
7.When the bread is puffy and doubled in size, slash the baguette several times on the diagonal with a very sharp knife. (I slash about every two inches). Brush with egg white wash and sprinkle generously with sesame or flax seed.
12. With a spray bottle spritz the baguette generously with warm water, (this will make the crust super crisp and crackly) and bake until a very deep golden brown, 25 to 30 minutes. (I like to spritz them once or twice while baking also.) Remove from the oven and cool on a rack.
Makes 4 approximately 14 ounce baguettes
Looks beautiful, now I’m curious to try the bread with the steak salad;-)
I have a bad case of YIP so this is meant for me!! wonderful – this is a keeper – thanks 🙂
Mary x
I’ve been making the ABin5 breads for years now and haven’t made one bad loaf! Love your add-ins:@)
Beautiful loaf, I am fan of Artisan bread. Wishing you and family a Happy and Prosperous New Year.
It really is crazy that we pay money for fancy breads when we can whip up delicacies like this at home! I just might have to make this this weekend. We were given an lovely olive oil and dukkah for Christmas… looks like they were meant to be together.
Okay, okay, okay…I bought the book on your recommendation – now I just have to try it! Your bread turns out beautifully every time!
I’ve awarded you the “Liebster Blog” award! Pleaes stop by to “pick it up” and pass it on: http://www.createamazingmeals.com/2012/01/liebster-blog-award.html
Happy New Year, Chris!
This is a beautiful loaf! I will definitely be trying it. Love the sunflower seeds on top!
This is a beautiful loaf! I will definitely be trying it. Love the sunflower seeds on top!
Ooh I think this is great. I’m going to try it with spelt flour. I never minded kneading that much and since my kitchen aid mixer with hook I never knead any more, but skipping this step all together sound fantastic.
I’m one of those who is intimidated by yeast and working with it is on my New Year’s resolution list. I even have the book for heaven sake! I have some dough rising right now and your recipe is the next one I want to try. Beautiful loaves and delicious photos.
Happy New Year!!! Best wishes to you and your family!
Your 5 minutes breads was the first recipe that I made from your blog, and they were fantastic!
I’m sure that these with the sunflower and Rosemary will be divine!
Gorgeous, delicious looking bread! I’m breaking out the yeast today…good excuse to turn on the oven on this arctic morning 🙂
I really like this kind of bread… It’s kind of magical, don’t you think? Sunflower seed and rosemary, it’s a good idea… I love baking bread and I love simple recipes!
I’m making soup today. I think I just found the perfect thing to go with it. I’ll let you know if I succeed (since yes, I do have YIP).
Thanks for another fantastic bread. You’re so, so good at this.
Yep I have YIP. On Sunday I declared that I was going to back off the carbs for a while. On second thought……
This looks great! You are so talented!!