The New Healthy Bread in Five Minutes a Day: Revised and Updated with New Recipes

After waiting over a week for this to be delivered I'm very disappointed to discover the authors "sold out" to Pillsbury and goldmedal flour.ALL RECIPES call for x Pillsbury flour y goldmedal and they even go as far as to say that they can't recommended using ANY OTHER brand in these recipes.Pretty sure cooking with chemical laden GMO rich flour from mega corporations is gana cancel out the "healthy" from this bread...I have the very first recipe book they came out with and back then you were content to just say "whole wheat" or "all purpose".Also having to add gluten powder to get these recipes to rise means your recipes didn't actually work out. You had to force it. It's not 5 mins a day if I gata drive to 3 different stores trying to hunt down different brand name flours and additives.

I don't get the hype. After thoroughly reading the book and carefully following directions, I found it all tedious and inefficient. I bake bread from scratch year-round, often without a recipe--I just know the proportions and methods--and I even have a small batch of sourdough starter that's many years old. The book's method requires a giant container of dough that takes up a lot of fridge space. You make one loaf at a time. And it is NOT five minutes a day--it takes more than an hour to preheat the oven and bake a loaf. I would much rather make two or four loaves at a time, which I often do, then freeze a couple. Finally, these breads taste cakey to me, not chewy and yeasty. Nope. I donated the book, and I will keep doing it MY WAY as Elvis said.

I regularly bake three of the recipes, and may try a few more, but don't think I will get into the more involved versions. The main reason I was attracted to this book was the "five minutes a day" bit, as I want recipes with minimal fuss. So some of the recipes which call for lots of ingredients or many steps to prepare the loaf for baking were not my objective.

Fast recipes, and a great, satisfying way to make bread. Just as it advertises. Very useful for the breadaphile. Great book for someone who wants a dense, tasty, long lasting loaf. A requirement for a family reunion or wedding, where you will make multiple loaves over several days. So many of my bread books require me to hand around the house kneading, proofing, etc. This one allows me to make it, shove it in the refrigerator and go. Very useful for someone that wants to use different grains. I would like them to incorporate more on seeds in the breads rather than just on top of the breads. The book is not a good transition to Kindle or computer as it is difficult to switch to other recipes.

I like that it's an easy read, with repeated important information (tips and tricks) throughout. After the first batch of very seedy, grainy bread, I noted my bread's shortcomings, went back to the book to soak in what I had missed in making my bread. I'm all set to correct a few minor errors and welcome a beautiful new batch. It really is a short prep time, many many great options and recipes - all so easy. I'm also grateful that you don't have to buy a lot of expensive equipment - all can be had in most basic kitchens.

I haven't tried most of the recipes in this book; so far just the basic wheat bread recipe and instructions, but that's been working perfectly for me (and is probably all I really need). I'm getting delicious bread whenever I like, with almost no effort at all. While very little time is needed in terms of actual work, you do need to leave time for the dough to rise before baking, and for the baking itself, so pick a time when you'll be in the house doing some other work. It's extremely helpful that they've worked out the measurements (and weights) needed for more than a dozen different brands of whole wheat flour, and with or without added wheat gluten. That takes out much of the guesswork and fuss.

I have the previous version of this book, which was great, and this one, now that I am holding it in my hands is even better! (Just delivered about 20 minutes ago!!!!) Love the improvements and additional recipes. I love that I can use their recipes as is and sometimes, change it up a bit with the additions to get sightly different tastes. Off to get started on my whole grain adventures using my freshly milled flours!!!

I had bought a cheap used copy of their previous edition of "Healthy Bread." When this newer updated version was available used for under $10, I ordered a copy, and I'm glad I did. It's worth the upgrade. More recipes (including soft pretzels), more pictures. Also includes a new sourdough starter/levain chapter.Give your older edition of this title to someone who is not familiar with the Hertzberg/Francois method, and buy the new one!Don't forget to check out their videos on the U tube thing.

It takes longer than five minutes to get ingredients together, mix and wait till next day to bake. Nothing really new about this method that has been used for decades in Italy and France.

I have the first book,but wanted more recipes for grain and wheat breads. This is another excellent book. It's so easy to make bread with this method that, even though i'm working, I can make bread for my family sooooooo easily. My husband is beside himself!

Very easy and creative. This book helps you become a pro at understanding how to create beautiful bread at home. I love how artisian style bread can be so healthy and still keep its character. Moist custard crumb with crusty crust! Who knew? And really just 5 minutes.

My first one was 5minute bread by the same author. Love the book. Easy to follow recipe and no kneading.

This is my 3rd book in this series and it doesn't disappoint. Many wonderful new breads to try, healthy alternatives to what breads I already make. Ultra hydrated dough taste wonderful with no kneading.