I’m ready to get back in the kitchen after a much needed Spring holiday in New Mexico. I’ve been wanting to bake some bread and after cleaning out my refrigerator, I had enough space for a bucket of Artisan dough that I could use over the course of two weeks. The master recipe for “Artisan Bread in Five Minutes a Day” can be found online, and I’ve had the best results using their method. The chilled dough is easy to work with and you can use as much or as little dough needed for most any bread, whether it be a loaf, baguette, or rolls. I took half the chilled dough and made two baguettes which have a crusty exterior that is perfect to go alongside a stew or pasta dish. A couple days later I tried out some dinner rolls. They were more delicate than the baguettes but had a nice top crust to each roll. These were a favorite warmed with a dollop of butter and a bit of jam for breakfast.