"Five Minute" Bread

THIS is the greatest bread that has happened to me since we left France.  And I MADE IT.  I followed a Five Minute bread recipe I found on Pinterest and it by no means required five minutes.  Five minutes to mix the four ingredients together, maybe, followed by a lot of waiting.

Two hours rising, a rest in the refrigerator overnight, then an hour and a half sitting in a ball before a 30 minute bake.  Fortunately the recipe makes enough for four loaves and will keep in the refrigerator for two weeks, "further developing the flavor".

I know it's silly to get excited about bread, but we have been bemoaning the lack of good bread in the US for the past year.  This one has a crispy, but not too hard crust, and a light chewy interior with big air pockets. The real test was with David, who after a few bites and a lot of hemming and hawing (and fully enjoying my tortured expression while I awaited the verdict), declared that there was no reason to ever go back to France, and in fact, we can bomb the country now.  I call that a success.