Interfaith Group

but I recommend the "Artisan Bread in 5 Minutes A Day" book and recipes. It requires the keeping of the dough in the refrigerator, for up to two weeks, and using about a pound of the dough daily, or as often as you want bread in that two weeks.

The "5 Minutes" refers to the amount of effort required, and does not including resting and baking times, which total about an hour. Still, that's not bad. Fresh-baked bread in an hour. You can do that when you get home from work and have it with your evening meal

The only "problem" I've had with it is that as I am trained in doing bread the 'old' way, it's difficult for me to "hold myself back" when it comes to shaping the loaf. I want to knead it! But that would over-work this kind of dough, and make it worse.

I do want to experiment soon and make rolls and maybe some braided loaves. The Artisan book even has plenty of Middle Eastern and Mediterranean recipes, such as flatbreads and some other olive-loaves I've been told are Arabic in origin