The dough needs to sit and rise at room temperature for 40 minutes.
Then it bakes for 50 minutes.
It makes wonderful bread but by my limited ability to calculate I figure it takes at least and hour and a half even if you already have the dough made up in the refrigerator ahead of time. I guess if I only make a loaf every 18 days and equally divide the hour and half between those 18 days, then okay I have bread in 5 minutes a day.
Think you could email me a copy of that recipe? :)
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