I’ve mentioned this book on here before. I love it! It’s Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. There’s at least one You Tube video out there, and a great article in Mother Earth News this month. Anyone can make bread using this technique. The book has been out over a year and it’s still a hot topic on bread baking/wheat grinding lists. I’ve had my book for about 10 months and we’re rarely without a pail of bread dough in the fridge. The Master Recipe is my favorite of the recipes I’ve tried. I use storebought patent flour (instead of home ground whole wheat or regular all purpose or bread flour) and it always works perfectly.
One of the things we love to do is make big calzone type sandwiches. Chad actually came up with this idea before I did. He was home one day, we had the bread dough in the fridge and he didn’t want to wait for it to rise but wanted hot bread so he rolled out a piece of dough, put some ham and cheese in it, folded it over and baked it. Now, we have this often!
Chad’s schedule (work/school/social life) doesn’t allow him to be home for lunch/dinner at the times we’re regularly eating so if I have something like this in the fridge, he’ll eat it for every meal. I stuff them with deli meat, leftover ham, roast beef, turkey . . whatever I have handy. I’ll use cheese, sometimes pizza sauce, sometimes sauteed onions or mushrooms, a bit of garlic, some chopped basil . . really — whatever is in the house.
Vince is out of town today and I had planned to not fix lunch but Chad asked for a “pizza pocket” which is what he calls it. I stuffed it with leftover ham from Thanksgiving and Monterrey Jack cheese .. that’s it.
Not exactly low fat or low cal but it sure is yummy! With a bowl of soup on a cold day .. there’s nothing better!
We slice them, dip them in pizza sauce or as we had today — olive oil, roasted crunchy garlic and fresh ground pepper.
If you don’t have the book, at least go to the Mother Earth article and try this technique.