I have been making bread from this book, Artisan Bread in Five Minutes a Day. I would say that it takes a few minutes longer than five minutes a day, but yes, the hands-on part is very short once you make the dough. The idea is to make a wet dough that stays in your fridge for a couple of weeks. Whenever you want to bake, you tear off a clump, get it prepped for baking, and then bake. And 40 minutes later you are a freakin' superstar who presents hot, yummy bread to your adoring fans.
I've made several loaves, and then have eaten said loaves in a startling, one piece-after-another manner. It is really, really hard to stop eating warm, fresh bread that you have made with your very own hands.
My latest loaf looked like this:
My preferred topping, is, of course, butter. Lots of butter.
To accompany this yummy goodness the other night, I made some chicken with garlic and preserved lemon. Have you ever used preserved lemon? It's pretty interesting and adds some nice flavor. It has a kind of vinegar/lemon/tangy/sharp taste. This is before cooking:
I used more of the bread to sop up the absolutely scrumptious juices...I like homemade bread. Think I might go whip some up right now...