How to make bread in five minutes a day? Our books, with nearly one million copies in print, will show you how.  The secret? Homemade stored dough, refrigerated for up to two weeks. You’ll mix enough dough for many loaves, so you can take a piece from the fridge whenever you need it.  Mix once, bake many… breadin5-website-photos4-of-4

(photo by Stephen Gross)

How we became a team (through a bit of sheer luck)…

In 2000, Jeff called in on the radio (Lynne Rosetto Kasper’s The Splendid Table on NPR) to describe a super-fast bread recipe. It produced artisan loaves with active preparation time of five minutes a day. An editor from a major US publisher was listening to the radio show & asked for a book proposal.  Nothing happened until…

…Jeff & Zoë met while their toddlers were in a music class together. The kids played xylophones & they talked gluten cloaking.  They got busy with a book proposal and eventually, the manuscript for a book, which was released by St. Martin’s Press on November 13, 2007.  Artisan Bread in Five Minutes a Day met the needs of an amateur like Jeff (it’s fast & easy), but it gives results professional enough to be served by Zoë, a pastry chef & baker trained at the Culinary Institute of America. Within a month of release, Artisan Bread became the number one bread cookbook on Amazon.com.  Our books have been covered by the New York Times, The Associated Press, and the Today Show, among others.

Their titles have nearly one million copies in print, with translations in China, Germany, Taiwan, Japan, and a version in Britain.


Jeff Hertzberg, M.D. grew up eating great bread and pizza in New York City.  He continues to preach the importance of moderation and variety in a healthy diet, and works as a medical director and consultant focusing on health-improvement programs.  He turned an obsession with bread and pizza into a second career as an author.  He lives in Minneapolis with his wife and two daughters.

Zoë François is a pastry chef trained at the Culinary Institute of America. In addition to teaching baking and pastry courses nationally, Zoe develops dessert menus for award-winning restaurants, and creates recipe content for The Cooking Channel, Fine Cooking Magazine, Cooking Club Magazine, zoebakes.com and BluPrint. She lives in Minneapolis with her husband & two sons.


Sarah Kieffer joined our team as a bread-baking blogger, recipe tester and photographer in 2013. More of her incredible photography and pastries can be found on her beautiful website The Vanilla Bean Blog.

The Books:


Jeff & Zoë wrote their first book, Artisan Bread in Five Minutes a Day (2007) so that baking homemade bread would be easy enough to become a daily ritual for everyone. That includes people struggling to balance work, family, friends, & social life (pretty much all of us). They refined their method for refrigerator-stored artisan dough while juggling busy careers and families. The New Artisan Bread in Five Minutes a Day–a 2013 update on the original–was written in response to reader requests for more recipes and techniques.


Their second book, Healthy Bread in Five Minutes a Day (2009), takes that same super-fast approach but applies it to healthier ingredients like whole grains, fruits, & vegetables.  A dozen of the recipes are 100% whole grain, and for the first time, they included a chapter on gluten-free breads. They published the The New Healthy Bread in Five Minutes a Day (2016) with even more whole grain recipes, a super-fast sourdough starter, weight measurements, plus more pictures and tips to create great hearty loaves with many types of flour.


The authors’ third book, Artisan Pizza and Flatbread in Five Minutes a Day (2011), features pizza and flatbreads from all over the world.


After the requests for wonderful gluten-free breads flooded the website they wrote Gluten-Free Artisan Bread in Five Minutes a Day (2014). It recreates all the breads from Artisan Bread in Five Minutes a Day without the gluten.

And in November 2018, we released Holiday and Celebration Bread in Five Minutes a Day a whole book devoted to traditional breads for holidays from all over the world.


BreadIn5, and the orange “5” design are registered trademarks of BreadIn5®, LLC.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

365 thoughts on “About

  1. I have enjoyed making recipes from your first book but have had some trouble. I won’t get into all the problems here but just last nights. I made the Christopher Kimball inspired whole wheat bread recipe. It rose the first time but I did not put it in the refrigerator after the first two hours, when I got around to it the dough had fallen. This was maybe an hour, hour and a half later for a total of 3-3.5 hrs. I pulled it out of the refrigerator 4 days later, the dough shaped nicely but it did not rise in the loaf pan. I left it out for 2 hours instead of the 1 hr. 40 mins. I did notice the loaf pan was very cold from the dough. What should I do at this point? I ended up baking it, it rose a little. I haven’t tried it yet but I’ afraid it will be dense. Help please.

    1. Hi Karen,

      The dough will rise and collapse in the bucket, so that is normal. How did the bread come out, was it overly dense? If so, you may want to let it rest even longer next time, so it isn’t quite as cold when it goes into the oven. It should wobble a bit, like set jello when it is ready to be baked. The whole wheat loaves do tend to be a bit denser than those made with white flour.

      Thanks, Zoe

  2. My Crock Pot has a panel for the controls that is about 4 x 4 inches. Does this affect the cooking process as the heat is not as intense there as around the rest of the pot and I would suspect it might give me half-cooked bread on one side. Also, my lid has two steam holes in it. Should they be plugged?

    1. Hi Mary,

      I would think the pot has heat elements even behind that panel, so I bet it will be okay, but you can rotate the bread in the last 10 minutes if that spot is pale compared to the rest of the loaf. You do want to prevent the steam and heat from escaping while the bread is “baking” so maybe put some foil plugs in those vents.

      Enjoy, Zoë

      1. Thanks for the info! You just saved me having to buy a new Crock Pot! I’m making the dough tomorrow, after I pick up my groceries and I’m not sure if I’ll last to Wednesday morning to bake a loaf. Can’t wait!

  3. I love your gluten free book. I have made so many sweet rolls I am now on a diet. Do you have a suggestion on what recipe will made scones. I love scones but all the gluten free recipes I have tried don’t taste right. Any suggestions?

    1. Hmmm… scones have a very specific texture that I think is closely related to the fact that they’re made from wheat flour and risen with baking powder/soda. It’s going to be tough to recreate that with gluten-free flours and yeast rising. If you’re willing to experiment, try one of the enriched doughs like challah or brioche, roll them out to relative thinness, maybe three quarters of an inch, cut them into triangles, brush them with egg wash and bake. Using raisins in the dough, or currants, might heighten the illusion.

    2. Highly Suggest not doing Gluten Free as it’s incredibly unlikely that you actually are intolerant to gluten. 0.7%-1.0% of the population are. Gluten Frees the same thing as all Organic! you can be Gluten Free all organic and still be unhealthy and morbidly obese from not managing Glucose.

      1. I would agree that most people can eat wheat and gluten. But your numbers, which are correct for frank celiac disease, suggested over 3 million Americans cannot eat wheat or gluten. That’s not trivial. I’d further agree with you that limiting energy intake is of crucial importance in preventing diabetes. Eating large quantities of white-flour products, or binging on whole grain versions of the same– is risky for diabetes and obesity.

  4. Hi Jeff and Zoe

    I’ve been using your 2007 bread book and I recently bought The New Healthy Bread in 5 Minutes a Day for the whole wheat recipes and techniques (really excellent explanation of flours, thank you!)

    I would like to make a loaf with less than 70% whole wheat flour
    Could you tell me how to tweak the Master Recipe for ~50% whole wheat/50% AP flour please

    1. It’s just a matter of decreasing the water a bit. Part of that depends on the brand of whole grain flour that you’re using, but I’m guessing it’s going to be approximately a quarter cup. Could be as little as two tablespoons though

  5. I have loved your books since they came out. I make 8oz. Mini loves that are a favorite with my family and friends. But I made a huge mistake with the batch before last!
    I’m 76 great grandma and must of had my brain on too much. Only put 3 cups of flour in the master mix instead of 6 1/2 cups. Any way to salvage this batch please help with this

    1. Hi Sandy,

      You are in good company, the same thing has happened to me many times! You can always add more flour to the mix and let it rest for about an hour to allow the flour to be absorbed into the mixture. You can also try pouring it into a sheet pan with a generous amount of olive oil to bake as a flatbread.

      Thank you! Zoë

  6. Hi! I am confused about resting timings. On pg. 4 (“New …” 2013), for a 1lb. loaf coming out of the refrigerator, rest time is 20 mins. plus. On pg. 36, average rest time is 40-90 minutes. These times seem wildly different. Please advise.

    1. Hi Margo,

      The minimum resting time for a 1-pound boule is 20 minutes, but we’ve found the results are better if you let it rest for 40-60 minutes. It will depend on your preference (denser vs more open interior crumb) and it may depend on the temperature of your kitchen. So, you can try letting the first loaf rest for one time and a second loaf at another and see which you prefer.

      Enjoy! Zoë

  7. I just made your Rustic Garlic Potato Bread and it is incredibly delicious! Also made the English Granary-Style Bread. Wasn’t sure how this would be received but all my neighbors loved. Glad I bought this book. Quick and easy recipes!


  8. I own all your books and adapt the basic dough to old family recipes. The whole concept is a blessing to modern families loving good bread in an age when daily bread making is so difficult. Thank you for this contribution to our quality of life.
    I always seem to have a soft and tasty interior. However, my crust is often to hard to be enjoyed. I enjoy the crisp and crunch when things go well. Friends tell me I may be baking iy to long while others tell me I steam it to much. Can you give me a clue how to have consistant ressuts?

  9. Do we achieve a health benefit by letting the dough “soak” overnight? Seems like this would be the case, in light of the things I’ve read in the past concerning anti-nutrients/phytates breaking down with soaking, fermentation benefits, and information put out by Sally Fallon (Nourishing Traditions), Weston A. Price Foundation, et al. How might soaking/fermenting grains before baking affect the way the body processes the carbs? Are these topics that have been addressed in the new book or might you have another book in the works at some point? I’m loving your ABin5 methods and hope my new hobby can peacefully coexist with my improving insulin sensitivity–admittedly, this would be a happy surprise.

    1. I’m hesitant to make health claims about long fermentation of dough, such as what we do in our method. I think the evidence is scanty…

  10. I was wanting to make the pumpernickel and had the same question as everyone else….where to get the caramel color. I did find that Amoretti has a salted caramel powder that is highly concentrated and intense in color. I am about to try it, but I am no expert on this baking bread stuff….so I’d like to know if you tried it or would like to try it and tell me why it works or doesn’t work….. Kind of a goofy question but if it doesn’t work for me doesn’t necessarily mean it doesn’t work.
    I grew up in a polish neighborhood and pumpernickel was a staple, I miss it.

  11. We create our own artisan breads from Jeff and Zoe’s book weekly. Only purchase store bought breads occasionally. I was wondering what the nutritional breakdown was for the master-recipe? Wondering mostly about the sodium. Any information is appreciated.

    1. It all depends on whether you used the full 1.5 tablespoons, or the lower level of salt… 1.0 tablespoons, how many slices you make for the full batch (3.6 pounds), and the portion size you eat. We made the strategic decision back in 2007 not to go through the nutritional calculations for these loaves. Our sodium content is comparable to that of commercial bread.

  12. On your garlic herb knots which looks great, I was wondering if you could put the garlic and herbs into the flour mixtures before you bake?
    I also want to know if you have used kamut flour, white all purpose kamut or the whole wheat kamut? what do you think of this flour?

    1. You can definitely put the herbs n garlic into the dough mixture at the beginning of the recipe. My best guess is that it will behave about like whole wheat flour does in our other recipes. That means there’ll be a water adjustment, usually upwards, but depending on the flour, not always.

  13. Good Morning,
    I love your GF bread book. I’m still reading, studying, learning. This is my first attempt at bread making. On page 69, the footnote suggests to visit the website, GFBreadIn5.com. Is the website still there? I cannot find it. I want to view a video on shaping the bread. And of course, learn as much as I can to supplement the book.

    Thank you for your inspiring book!
    Janice D.

    1. All my books’ websites go to the same place on the internet, artisanbreadinfive.com. The various books have different URL letters, but they all go to the same place, and I support all the books in the same place. When you get there, click on “Questions,” then “Gluten-Free FAQs.” The most useful video is in there.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.