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5 Reasons to Make Homemade Bread

5 Reasons to Make Homemade Bread | A Couple Cooks

Ever made your own bread at home? It may sound daunting, but guess what? Homemade bread is not as hard as you think. In fact, several people have told us it is actually easy. One of those people is Zoë Francois, author of the Artisan Bread in 5 Minutes a Day books (along with coauthor Jeff Hertzberg). She’s the star of our newest podcast episode, Homemade Bread in 5 Minutes, where she shares the story and secret behind her method.

Is it really that easy? Well, you’ll have to listen to the podcast. In the meantime, here are our 5 top reasons why you should give bread baking a shot:

This week’s podcast giveaway is a $100 gift card to Bob’s Red Mill! Check out the podcast page for details.

5 Reasons to Make Homemade Bread

  1. It’s quick. OK, it actually takes a little longer than 5 minutes to mix up the ingredients and wait for the dough to rise. But after that, it’s 5 minutes of active time to shape a loaf and throw it in the oven. The dough makes enough for 4 loaves, so you can keep it in your refrigerator and pull it out when it’s go time. This is a recipe for busy people.
  2. It’s cheap. Per Zoë, it costs 40 cents per loaf. That’s, like, unheard of at the grocery or bakery.
  3. It makes your house smell amazing. Which in turn will make your mood skyrocket. There is something magical about the smell of fresh-baked bread that makes the world seem right. Can you really be mad at your spouse (roommate, child, etc) while that smell is wafting?
  4. It has less preservatives. True story: we bought a loaf of standard store-bought sandwich bread a few years ago and after getting lost in our pantry, it was still good 2 months later with no mold. What? Homemade bread goes bad much quicker, but it’s a bit more natural without the funky preservatives. And it doesn’t stay around for long, so we have no issues with mold.
  5. It’s fun. Baking bread is just gosh darn fun. Not only is it fun to shape it and slash it, it’s even more fun to take a loaf out of the oven and say “I made that.”

Are you convinced? Below are a few more bread baking resources. Let us know if you give it a try!

Multigrain Artisan Bread — our recipe using Zoë’s method

Books:
Artisan Bread in Five Minutes a Day
Healthy Bread in Five Minutes a Day
Gluten-Free Bread Artisan in Five Minutes a Day

5 Reasons to Make Homemade Bread | A Couple Cooks

5 Reasons to Make Homemade Bread | A Couple Cooks

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8 Comments

  • Reply
    Ksenia @ At the Immigrant's Table
    June 8, 2016 at 7:23 am

    I rarely need more than one reason: the smell.

  • Reply
    Anonymous
    June 8, 2016 at 11:43 am

    i need to take this loaf on a picnic!

  • Reply
    Allyson
    June 8, 2016 at 11:55 am

    Reason 6: It makes you feel intensely accomplished. There’s nothing better than pulling a hot loaf out of the oven and knowing that you made it.

  • Reply
    Kari
    June 9, 2016 at 6:23 pm

    I used to love it when my mom made homemade bread. I need to start that tradition again!
    Kari
    http://www.sweetteasweetie.com

  • Reply
    Kristi
    June 9, 2016 at 10:42 pm

    Taste is the best reason to make homemade bread!
    We took a loaf of this bread on a picnic and it was awesome!
    The car smelled so good as we traveled to the park.

  • Reply
    Laura F.
    June 15, 2016 at 5:28 pm

    Fresh baked bread smells sooo good!

  • Reply
    Deb G
    November 30, 2016 at 9:49 pm

    Hi! I have enjoyed making your bread every weekend for a while now. My question is this, my results are great insofar as taste, colour and texture-I would like to achieve the height that your picture indicates. Could it be my yeast? I use SAF instant. this weekend I am going to try rapid quick rise which is available here in Canada. Any suggestions?

    • Reply
      Alex
      December 1, 2016 at 9:13 am

      I’m so glad you’re enjoying the recipe! There are so many factors to bread, it’s hard to say what exactly is causing it to flatten. A different yeast might alter it (I use Fleischmann’s Active Dry Yeast). Also, you could try doing a round of folding to give it structure before your final rise (like this http://www.thefreshloaf.com/lessons/tentips_6_fold). Also, the amount of steam in the oven can affect it, so trying to get a bit more steam might help. Good luck!

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    Happy Cooking! ~ Sonja & Alex