Pass the Cheese Please

I finally made bread from this book and it lived up to all the hype. I cannot wait to make the whole wheat sandwich bread. If it is anything as good as the 'master recipe' I'm gonna be floating on air. Kinda how this bread looks:

It took me forever to track down the right size container for the bread to rise in. Nowhere could one be found in my town. I finally had to order one from King Arthur Flour. I got a little panicky when I reread the recipe and realized that I needed a baker's peel. I wasn't up for the challenge to try to find that in town either; so I improvised:

I used a cutting /cheese board that has a handle. Worked like a charm. The dough slid right off and onto the pizza stone.

Don't let the title of the book fool you. It does take more than 5 minutes to make the bread; with that said and having the experience of making bread from scratch the 'old fashioned' way ~ this way is far superior when it comes to time management and quickness that doesn't interfere with the quality. In other words - this bread was some kinda good. We topped ours with guyer and blue cheese. Even DH who is admittedly a bread snob loved it. There was lots of "mmm's", "This is really good. really.", and "Could you pass the cheese please?"