Follow this link to easy artisan bread
In this week’s Readers’ Recipe Exchange column, I’m reprinting a fabulously easy recipe for artisan bread. The dough can be made in advance and isn’t kneaded. Keep it in the refrigerator, breaking off as much or as little as you need each day or so for up to 2 weeks. You’ll find the column and recipe starting Tuesday afternoon on STLtoday.com/food.
The recipe is from a book, “Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking” by Jeff Hertzberg and Zoe Francois (St. Martin’s Press, $27.95). The authors have an upcoming book, “Healthy Bread in Five Minutes a Day,” to be published by Thomas Dunne in October. They also have a blog with recipes. If thoughts of homemade bread have whetted your appetite, check it out: artisanbreadinfive.com.
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Judith Evans is the food and travel editor for the Post-Dispatch. 
