I finally got "Artisian Bread in 5 Minutes a Day" (Dena gave me an IOU for it last Christmas).
They also have a new book out called "Healthy Bread in 5 Minutes a Day". It looks very interesting and includes a chapter on sneaking fruits and vegetables into the bread .

Now all I have to do is figure out a way to keep a large container of dough in the fridge without mother throwing it out.

For those who don't have the book; in the December/January issue of the magazine "Mother Earth News" there is an artile on bread baking by this same couple and it includes recipes.

Judy, I don't keep a big batch of dough in the fridge. Sometimes I don't get through that much bread in one shot, especially now that I'm the only one eating wheat bread.

What I did is break each recipe down into 1/4 measurements. Then I make a quarter batch every time I make bread (one loaf) and mix up a new batch. It works well for me, and didn't require a huge bowl constantly in my fridge (although I do keep a huge salad bowl in my fridge all the time anyway). I can share a few broken down measurements if you'd like.

I also bought the new book, and have gotten so good at making the other book's recipes better (whole grain, etc.) that I kind of regret buying it. I am thinking I'm going to give mine to my best friend for Christmas since all I've done is look through it. But I still totally love the first book.

Oh, by the way, I let my dough rest for at least an hour after shaping in order to get it back to room temperature before I bake it. It bakes taller and fluffier that way.

I bought that book last spring. Everything in it looks fabulous, but I am a bit scared about having that much dough in my fridge. I can see how easy it would be to put on an extra 10lbs baking a loaf of bread a day or even every other day...

I have been reading the book.
They have a "Master Recipe" that you mix up and can store in the fridge for 1 or two weeks. Then when you want to make bread you just pull off a chunk, shape it (without kneading) let it rest a few minutes and then bake. The resting and baking time is not included in the 5 minutes because you are not tied to the process during that time and can be doing something else.
You don't have to "proof" the yeast or knead the dough. You don't have to find a "draft-free" location for resting the dough. You don't have to worry over doubling or tripling the volume. You don't have to punch it down and wait for it to rise a second time.
You don't even have to knead the beginning recipe. You just mix it up and throw it in the fridge.
Other than the "Master Recipe" there are also recipes for other types of bread that follow the same system.
All in all, it sounds like I could do it, even in the little postage stamp kitchen we have here.

The November Cooking Light has a Rosemary Bread recipe in it that I want to try. I might have to get that Artisian book.

Jill