New York Times Cooking: 40 Recipes for “Procrastibaking”
Back in 2007, the New York Times Cooking section wrote that the BreadIn5 method produced a “crusty, full-flavored loaf that may be the world’s easiest yeast bread.” Today, the New York Times Cooking app came out with “40 Recipes for Procrastibaking…“ in other worlds, things you can mix in advance, and bake later. And the BreadIn5 recipe for a simple crusty loaf is one of the 40! You can decrease the yeast from what they reported on in 2007– a tablespoon is enough. If you’re on my site, you probably know about my method, but the other 39 also look terrific. Some other links:
Soon The Bread Will Be Making Itself
The Basic BreadIn5 method, with photos
And finally, our greatest hits book, The Best of Artisan Bread in Five Minutes a Day, is on sale at at the moment– 60% off (so it’s just $13.00)–click to view on Amazon. If you’re checking this after March 2022, the price may vary from that…
Note: BreadIn5.com is reader supported–when you buy through links on the site, BreadIn5 LLC earns commissions.
2 thoughts on “New York Times Cooking: 40 Recipes for “Procrastibaking””
I have been baking from their book for over 10 years now and love it! I also bought a 2nd book for my son so he could bake your breads as well. I have done the brioche, rye, olive oil for my pizzas. Today I made a European peasant bread for pizza. It’s so easy is the biggest reason I love it!!!
Thanks so much for the kind words. Come back anytime if you have questions about the recipes.