Spinach and Feta Bread

Do you think you will eventually get sick of me posting all of these bread recipes? You better have said NO because I don't think I will be able to stop! I just saw a recipe for sun dried tomatoes and parmesan bread that is on my hit list! I decided that it was time to make a video so you can see exactly how easy it is to make this bread. I am still in awe and now I need to convince everyone around me that they should be making their own bread. How did I never know it was this easy? All that time I spent running to the bakery for fresh bread and I could have made it at home. *sigh*

I will turn you all into bread makers...mark my words!

Spinach and Feta Bread

Another great bread recipe from:

Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

Here is a video that I made to show you how simple it is to make. Unfortunately my camera man (Bryan) was not here today to record the baking, so I photographed the rest of the recipe :)

The next day you can remove the bowl from the refrigerator and bake your bread. The recipe that we made is enough for 4 (1 pound) loaves of bread. You can keep this dough in the refrigerator for up to 7 days.

Dust the surface of the dough with a little flour and pull the dough up with your hands. Cut off a piece the size of a grapefruit.

Return the bowl of dough to the refrigerator and you can repeat this daily until you have used all the bread! Or you can bake 4 loaves all at once...your choice!

Shape the dough into a ball by folding it under itself gently. Let the dough rest on a cornmeal dusted pizza peel for an hour.

Twenty minutes before the dough will be ready, preheat the oven to 450 degrees. Place the baking stone on the center rack and a broiler pan on a rack below it.

Lightly dust the top of the bread with flour and cut a slit in the top. You can use a cross shape or tic tac toe pattern or even just a few slashes.

When the hour of resting time is over you are ready to put the bread in the oven. Gently slide the bread from the cornmeal dusted pan straight on the hot baking stone.

Carefully pour 1 cup of hot tap water in the broiler pan and immediately shut the oven door to trap the steam. Cook the bread for 30-35 minutes or until it is deeply brown and firm. I try very hard to not open the oven during the baking time because you don't want to let that steam out (it keeps the bread moist). My bread was ready at 30 minutes exactly.

Remove the bread from the oven and allow it to cool on a wire rack before cutting or eating.

See how easy that was? You must be a believer by now.....