Bread For One

I have found a fabulous book on bread baking "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois.

The ingredients are mixed together, but not kneaded, and allowed to rise in a covered, but not sealed container. The dough is then stored in the same unsealed container in the refrigerator for up to 10 days.

When you want a loaf of bread you just tear off a chunk, form it into a loaf, and bake it. Now that I am alone I tear off a small chunk and form a small loaf, so small that I can bake it in my toaster oven. I get 4 or 5 loaves per batch of dough.

Fresh, homemade bread on demand. Yummmm