Bread separation with indexing.

M. C. DeMarco authored
revision 6156c4a7cbbc76497fd1adc7d40fd40b3ca0ff7d
Contents
about.md
preface/About.txt
appetizers/frico.md
appetizers/devilled.md
appetizers/chickpeas.md
appetizers/toddy.md
appetizers/pituie.md
soup/aboutsoup.md
soup/kale.md
soup/cilantro.md
soup/chickpea.md
bread/bread.txt
bread/aboutbread.md
bread/cornstarch.md
bread/caramel.md
bread/semolina.md
bread/rosemary.md
bread/marble.md
bread/healthy.md
bread/challah.md
bread/artisanIndex.md
quick-bread/quickbread.txt
vegetables/vegetables.txt
rice/rice.txt
pasta/pasta.txt
meat/meat.txt
poultry/poultry.txt
fish/fish.txt
sweets/sweets.txt
cookies/cookies.txt
pie/pie.txt
bread/artisanIndex
# Artisan Bread Index

The original version of Artisan Bread in Five Minutes a Day didn't have a useful index of which breads could be made from which doughs, and I couldn't find one online either, so I compiled my own. The page numbers are in parentheses. The variants must be mixed up separately. I've left out the non-bread recipes for now, since I usually ignore them. (I don't know what changed in the revised version; I haven't seen it in person.)

## BOULE (26)

baguette (32), batard (36), ciabatta (37), couronne (39), crusty white sandwich loaf (43), olive bread (51), caramelized onion and herb dinner rolls (108), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173), sticky pecan caramel rolls (187)

Variants: herb bread (31), pain d'epi (41), soft American-style white bread (204)

## EUROPEAN PEASANT BREAD (46)

olive bread (51), caramelized onion and herb dinner rolls (108), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173)

Variants: bran-enriched white bread (72), English granary-style bread (91), oat flour bread (104), Aunt Melissa's granola bread (114)

## Rye

DELI-STYLE RYE (58): caraway swirl rye (61), onion rye (63)
PUMPERNICKEL (67): onion rye (63), pumpernickel date and walnut bread (70)

Variants: limpa (65), Eastern European potato rye bread (120), flatbrød (176)

## LIGHT WHITE WHOLE WHEAT (74)

olive bread (51), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173)

Variants: 100% whole wheat sandwich bread (76), whole wheat sandwich bread inspired by Chris Kimball (78)

## Other Grains

ITALIAN SEMOLINA (80): olive bread (51), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173)

BROA (82): yeasted Thanksgiving corn bread with cranberries (86), spicy pork buns (88)

OATMEAL BREAD (94): raisin-walnut oatmeal bread (98), apricot-walnut oatmeal bread (99)
OATMEAL PUMPKIN BREAD (100): oatmeal pumpkin seed bread (102)

VERMONT CHEDDAR BREAD (106): caramelized onion and herb dinner rolls (108)
Variants: spinach feta bread (110)

ROASTED GARLIC POTATO BREAD (118)
Variants: Eastern European potato rye bread (120)

## Bagels and pretzels

BAGELS (122): bialys (125), soft pretzels (127)
Variants: Montreal bagels (129)

## OLIVE OIL (134)

olive bread (51), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), prosciutto and olive oil flatbread (146), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), lavash (168)

Variants: tapenade bread (55), sweet Provençal flatbread with anise seeds (157), pine nut-studded polenta flatbread (159), Moroccan anise and barley flatbread (170)

---

## Sweet breads

(Sweet breads yet to come...)

---

## Toppings and insides

Cornstarch wash (51), tapenade (55), granola (116)
bread/bread
# Bread


## Extras

Some things you may need for your bread.

##

##

## My Variants

### Semi-semolina Bread

![Semi-semolina](http://mcdemarco.net/files/recipes/Semi-semolina.jpg)

The semolina recipe in Artisan Bread in 5 Minutes a Day warned against using non-durum semolina, but that was all I had, so I substituted 1 1/2 cups white flour for half the semolina in the recipe.

### Rosemary Boule with Kalamata Olives

![Rosemary boule](http://mcdemarco.net/files/recipes/Rosemary_boule.jpg)

This is just the standard 5-minute bread recipe (see link below) using both the herb and olive bread variants. I only rolled olives into my last loaf (out of the batch of four), since I was too busy for that step with the other three. The herb variant called for 1/2 teaspoon dried rosemary or 1 tsp fresh. I had extra fresh rosemary (which I chopped a bit) so I cut back on the dried thyme (from 1 tsp dried or 2 tsp fresh).

To add olives, roll the dough out, spread 1/4 cup halved olives around, and roll it back up. Use cornstarch wash instead of flour to decorate the loaf. To keep the olives from popping out of the crust, I left a big oliveless space in the rolled-out dough and folded that over the top of the rolled-up section. This did not keep them from popping out of individual slices.

### Marbled Rye

![the final product](http://mcdemarco.net/files/recipes/the_final_product.jpg)

I made marbled rye made from two different batches of 5-minute rye bread. I had one loaf worth of pumpernickel dough left, so I decided to make a batch of deli rye and marble them. This was complicated by the wetness of the dough and the different oven temperatures specified in the two recipes. I omitted the caraway from the deli rye dough because I thought it would be weird marbled. I omitted them from the outside of one loaf to tell it apart from an all-deli loaf I made the same day. I found [some marbling advice](http://www.abreadaday.com/?p=1365) online.

#### Ingredients

* 1/2 lb pumpernickel dough
* 1/2 lb deli rye dough (without caraway seed)
* flour for dusting
* water for brushing
* cornstarch wash
* caraway seeds for sprinkling (optional)

#### Directions

Make two batches of five-minute bread: pumpernickel (p. 67 in Artisan Bread in Five Minutes a Day) and deli rye (p. 58). You only need half a loaf from each (about 1/2 lb or 1/2 grapefruit). I'd recommend refrigerating the pumpernickel overnight, if not both of them.

Cut each half-loaf in half again. Roll out on a pastry board using plenty of flour.

![quarters](http://mcdemarco.net/files/recipes/quarters.jpg)

Starting with a deli-rye piece at the bottom, wet its top with a pastry brush and stack them up, alternating colors and wetting each top, including the last pumpernickel.

![wet pile](http://mcdemarco.net/files/recipes/wet_pile.jpg)

Roll up. Roll the roll, connecting its ends. Keeping the ends on the bottom, shape the loaf into an oval. Place on a piece of parchment paper. Let rise for an hour.

![loafed](http://mcdemarco.net/files/recipes/loafed.jpg)

Preheat the oven (with the bread stone and steam pan) for 20 minutes at 425°. Brush the loaf with cornstarch wash (p. 51). Optionally, sprinkle with caraway seeds. Slash the loaf crosswise (see picture).

![sliced](http://mcdemarco.net/files/recipes/sliced.jpg)

Place in oven and add 1 c. hot water to the steam pan. Bake 40 minutes, removing the parchment paper halfway through. Cool on a wire rack.

![cooling](http://mcdemarco.net/files/recipes/cooling.jpg)

Since your remaining dough is now missing half a loaf, you may want to do this all again.





## Master Healthy No-Knead Recipe

I don't have the sequel, [Healthy Bread in 5 Minutes a Day](http://www.amazon.com/gp/product/0312545525), but I did have some vital wheat gluten so I found the healthy [Master Recipe](http://www.artisanbreadinfive.com/2009/10/26/our-new-book-healthy-bread-in-five-minutes-a-day-is-released-tomorrow-get-yourself-some-vital-wheat-gluten-and-make-our-whole-grain-master-recipe) online (not to mention their [chocolate whole wheat "cupcake" recipe](http://www.amazon.com/gp/feature.html?docId=1000429721)). It turned out I didn't have as much wheat flour as I thought around, so I only made half the recipe. I also corrected the salt back to pre-healthy levels, and the water back to cornstarch wash (since I still had some around from my last batch of rye). The directions are for a normal free-form loaf; there are some vague instructions in the comments and [elsewhere](http://www.artisanbreadinfive.com/2011/09/12/the-best-school-lunches-start-with-homemade-bread) for baking in a loaf pan.

### Ingredients

* 2 3/4 c. whole wheat flour
* 1 c. white flour
* 3/4 T. granulated yeast
* 3/4 T. Kosher salt
* 2 T. vital wheat gluten (flour)
* 2 c. lukewarm water
* 1 T. mixed seeds for crust: fennel (or caraway or anise), sesame, poppy, etc.

### Directions

Making healthy bread is slightly different from the original 5-minute version. The authors recommend mixing all the dry ingredients together before adding the water, cutting the dough chunk off with a serrated knife instead of ripping, letting the loaf sit for 90 minutes under plastic wrap before baking (40 minutes for unrefrigerated loaves), and preheating the stone in the oven for 30 minutes. Otherwise, the process is just like unhealthy 5-minute bread: brush the rested loaf with cornstarch wash (or water), sprinkle with seeds, slash, and bake with steam for 30 minutes at 450°.

Makes two loaves; the dough keeps in the refrigerator for two weeks.



## Yes-Knead Challah

I've made the challah no-knead recipe, and I've also made the challah recipe in *The Book of Jewish Food* by Claudia Roden. I usually cut them both down to 2 loaves for convenience. In the latter I also altered the flour (for reasons that were not penciled in) and found an actual poppy measurement, as follows.

### Ingredients

* 1 T. yeast
* 1 1/8 c. bread-temperature water
* 1/4 c. sugar or honey
* 2 eggs plus half an egg for the top
* 1/2 T. salt
* 1/4 c. oil

* 4 c. flour
* 3/4 c. raisins (optional)
* 1/2 T. poppy or sesame seeds (optional)

### Directions

Mix everything but the flour, raisins, and seeds well. Add flour gradually. Knead 15 minutes. Put in an oiled bowl and flip. Cover with plastic wrap. Let double (2-3 hours), punch down, add optional raisins, knead, divide into two, and shape. To shape, form into one or three ropes and coil up (one) from the end or braid (three) from the middle. Let rise another hour on an oiled cookie sheet or on parchment paper. Brush with the half egg and sprinkle with optional seeds. Bake at 350° for 30-40 minutes.

#
# Artisan Bread Index

The original version of Artisan Bread in Five Minutes a Day didn't have a useful index of which breads could be made from which doughs, and I couldn't find one online either, so I compiled my own. The page numbers are in parentheses. The variants must be mixed up separately. I've left out the non-bread recipes for now, since I usually ignore them. (I don't know what changed in the revised version; I haven't seen it in person.)

### BOULE (26)

baguette (32), batard (36), ciabatta (37), couronne (39), crusty white sandwich loaf (43), olive bread (51), caramelized onion and herb dinner rolls (108), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173), sticky pecan caramel rolls (187)

Variants: herb bread (31), pain d'epi (41), soft American-style white bread (204)

### EUROPEAN PEASANT BREAD (46)

olive bread (51), caramelized onion and herb dinner rolls (108), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173)

Variants: bran-enriched white bread (72), English granary-style bread (91), oat flour bread (104), Aunt Melissa's granola bread (114)

### Rye

DELI-STYLE RYE (58): caraway swirl rye (61), onion rye (63)
PUMPERNICKEL (67): onion rye (63), pumpernickel date and walnut bread (70)

Variants: limpa (65), Eastern European potato rye bread (120), flatbrød (176)

### LIGHT WHITE WHOLE WHEAT (74)

olive bread (51), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173)

Variants: 100% whole wheat sandwich bread (76), whole wheat sandwich bread inspired by Chris Kimball (78)

### Other Grains

ITALIAN SEMOLINA (80): olive bread (51), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), pita (163), lavash (168), naan (173)

BROA (82): yeasted Thanksgiving corn bread with cranberries (86), spicy pork buns (88)

OATMEAL BREAD (94): raisin-walnut oatmeal bread (98), apricot-walnut oatmeal bread (99)
OATMEAL PUMPKIN BREAD (100): oatmeal pumpkin seed bread (102)

VERMONT CHEDDAR BREAD (106): caramelized onion and herb dinner rolls (108)
Variants: spinach feta bread (110)

ROASTED GARLIC POTATO BREAD (118)
Variants: Eastern European potato rye bread (120)

### Bagels and pretzels

BAGELS (122): bialys (125), soft pretzels (127)
Variants: Montreal bagels (129)

### OLIVE OIL (134)

olive bread (51), sun-dried tomato and parmesan bread (112), pizzas (135, 137, 138), spinach and cheese calzone (142), Philadelphia Stromboli with sausage (144), prosciutto and olive oil flatbread (146), pissaladière (148), focaccia with onion and rosemary (150), olive fougasse (152), fougasse stuffed with roasted red pepper (154), za'atar flatbread (161), lavash (168)

Variants: tapenade bread (55), sweet Provençal flatbread with anise seeds (157), pine nut-studded polenta flatbread (159), Moroccan anise and barley flatbread (170)

---

### Sweet breads

(Sweet breads yet to come...)

---

### Toppings and insides

Cornstarch wash (51), tapenade (55), granola (116)
bread/challah
# Yes-Knead Challah

I've made the challah no-knead recipe, and I've also made the challah recipe in *The Book of Jewish Food* by Claudia Roden. I usually cut them both down to 2 loaves for convenience. In the latter I also altered the flour (for reasons that were not penciled in) and found an actual poppy measurement, as follows.

## Ingredients

* 1 T. yeast
* 1 1/8 c. bread-temperature water
* 1/4 c. sugar or honey
* 2 eggs plus half an egg for the top
* 1/2 T. salt
* 1/4 c. oil

* 4 c. flour
* 3/4 c. raisins (optional)
* 1/2 T. poppy or sesame seeds (optional)

## Directions

Mix everything but the flour, raisins, and seeds well. Add flour gradually. Knead 15 minutes. Put in an oiled bowl and flip. Cover with plastic wrap. Let double (2-3 hours), punch down, add optional raisins, knead, divide into two, and shape. To shape, form into one or three ropes and coil up (one) from the end or braid (three) from the middle. Let rise another hour on an oiled cookie sheet or on parchment paper. Brush with the half egg and sprinkle with optional seeds. Bake at 350° for 30-40 minutes.
bread/healthy
# Master Healthy No-Knead Recipe

I don't have the sequel, [Healthy Bread in 5 Minutes a Day](http://www.amazon.com/gp/product/0312545525), but I did have some vital wheat gluten so I found the healthy [Master Recipe](http://www.artisanbreadinfive.com/2009/10/26/our-new-book-healthy-bread-in-five-minutes-a-day-is-released-tomorrow-get-yourself-some-vital-wheat-gluten-and-make-our-whole-grain-master-recipe) online (not to mention their [chocolate whole wheat "cupcake" recipe](http://www.amazon.com/gp/feature.html?docId=1000429721)). It turned out I didn't have as much wheat flour as I thought around, so I only made half the recipe. I also corrected the salt back to pre-healthy levels, and the water back to cornstarch wash (since I still had some around from my last batch of rye). The directions are for a normal free-form loaf; there are some vague instructions in the comments and [elsewhere](http://www.artisanbreadinfive.com/2011/09/12/the-best-school-lunches-start-with-homemade-bread) for baking in a loaf pan.

## Ingredients

* 2 3/4 c. whole wheat flour
* 1 c. white flour
* 3/4 T. granulated yeast
* 3/4 T. Kosher salt
* 2 T. vital wheat gluten (flour)
* 2 c. lukewarm water
* 1 T. mixed seeds for crust: fennel (or caraway or anise), sesame, poppy, etc.

## Directions

Making healthy bread is slightly different from the original 5-minute version. The authors recommend mixing all the dry ingredients together before adding the water, cutting the dough chunk off with a serrated knife instead of ripping, letting the loaf sit for 90 minutes under plastic wrap before baking (40 minutes for unrefrigerated loaves), and preheating the stone in the oven for 30 minutes. Otherwise, the process is just like unhealthy 5-minute bread: brush the rested loaf with cornstarch wash (or water), sprinkle with seeds, slash, and bake with steam for 30 minutes at 450°.

Makes two loaves; the dough keeps in the refrigerator for two weeks.

bread/marble
# Marbled Rye

![the final product](http://mcdemarco.net/files/recipes/the_final_product.jpg)

I made marbled rye made from two different batches of 5-minute rye bread. I had one loaf worth of pumpernickel dough left, so I decided to make a batch of deli rye and marble them. This was complicated by the wetness of the dough and the different oven temperatures specified in the two recipes. I omitted the caraway from the deli rye dough because I thought it would be weird marbled. I omitted them from the outside of one loaf to tell it apart from an all-deli loaf I made the same day. I found [some marbling advice](http://www.abreadaday.com/?p=1365) online.

## Ingredients

* 1/2 lb pumpernickel dough
* 1/2 lb deli rye dough (without caraway seed)
* flour for dusting
* water for brushing
* cornstarch wash
* caraway seeds for sprinkling (optional)

## Directions

Make two batches of five-minute bread: pumpernickel (p. 67 in Artisan Bread in Five Minutes a Day) and deli rye (p. 58). You only need half a loaf from each (about 1/2 lb or 1/2 grapefruit). I'd recommend refrigerating the pumpernickel overnight, if not both of them.

Cut each half-loaf in half again. Roll out on a pastry board using plenty of flour.

![quarters](http://mcdemarco.net/files/recipes/quarters.jpg)

Starting with a deli-rye piece at the bottom, wet its top with a pastry brush and stack them up, alternating colors and wetting each top, including the last pumpernickel.

![wet pile](http://mcdemarco.net/files/recipes/wet_pile.jpg)

Roll up. Roll the roll, connecting its ends. Keeping the ends on the bottom, shape the loaf into an oval. Place on a piece of parchment paper. Let rise for an hour.

![loafed](http://mcdemarco.net/files/recipes/loafed.jpg)

Preheat the oven (with the bread stone and steam pan) for 20 minutes at 425°. Brush the loaf with cornstarch wash (p. 51). Optionally, sprinkle with caraway seeds. Slash the loaf crosswise (see picture).

![sliced](http://mcdemarco.net/files/recipes/sliced.jpg)

Place in oven and add 1 c. hot water to the steam pan. Bake 40 minutes, removing the parchment paper halfway through. Cool on a wire rack.

![cooling](http://mcdemarco.net/files/recipes/cooling.jpg)

Since your remaining dough is now missing half a loaf, you may want to do this all again.


bread/rosemary
# Rosemary Boule with Kalamata Olives

![Rosemary boule](http://mcdemarco.net/files/recipes/Rosemary_boule.jpg)

This is just the standard 5-minute bread recipe (see link below) using both the herb and olive bread variants. I only rolled olives into my last loaf (out of the batch of four), since I was too busy for that step with the other three. The herb variant called for 1/2 teaspoon dried rosemary or 1 tsp fresh. I had extra fresh rosemary (which I chopped a bit) so I cut back on the dried thyme (from 1 tsp dried or 2 tsp fresh).

To add olives, roll the dough out, spread 1/4 cup halved olives around, and roll it back up. Use cornstarch wash instead of flour to decorate the loaf. To keep the olives from popping out of the crust, I left a big oliveless space in the rolled-out dough and folded that over the top of the rolled-up section. This did not keep them from popping out of individual slices.
bread/semolina
# Semi-semolina Bread

![Semi-semolina](http://mcdemarco.net/files/recipes/Semi-semolina.jpg)

The semolina recipe in Artisan Bread in 5 Minutes a Day warned against using non-durum semolina, but that was all I had, so I substituted 1 1/2 cups white flour for half the semolina in the recipe.