Prepare the most excellent bread.
Artisan bread in fact.
I know I am possibly the last blogger on earth to write about this book, ARTISAN BREAD IN 5 MINUTES A DAY: The Discovery That Revolutionizes Home Baking but having just enjoyed this bread for lunch I was suddenly overcome with the need to share the joy.
Place flour, water, yeast and salt into a large container, mix. That's right, mix, not knead. It may even take less than 5 minutes if you are a really fast mixer. Leave to rise, refrigerate (for up to two weeks, but you will have eaten it all long before that). Tear off a portion when needed, dust, shape, leave a short while to prove and bake.
If you keep the dough in your fridge all the time you will never be far away from a rather fabulous loaf of bread and that is the sort of thing that can make one feel quite domestically smug and goddess like. And let me tell you, it really is fabulous, a perfect crisp crust, good open crumb and excellent well developed flavour.
I notice there is a UK version of the book available now too, Five Minute Bread: The revolutionary new baking method: no bread machine, no kneading!.
This is the sort of thing that gets you through half term with your sanity intact.