I’ve written before about being enamored with braided breads, and after making twisted loaves I thought it was time to add a wreath into the mix. Seeing braided wreaths of bread all over Pinterest makes me immediately think of the Holidays, that holly jolly time of year when everyone turns a blind eye at eating too many delicious sweets. I have a special breakfast for Thanksgiving and my family always makes these cinnamon rolls for New Years Day, but Christmas Eve needed something special. This wreath is the perfect treat. It looks harder than it is: just a few simple twists sprinkled with sugar and cinnamon make for a beautiful presentation. Click continue viewing below for more. But also: anyone posting a comment to this post will automatically be entered into a drawing–we’re giving away a copy of our any one of our U.S. books to five lucky winners (either The New Artisan Bread in 5, Healthy Bread in 5, Artisan Pizza and Flatbread in 5, or Gluten-Free Artisan Bread in 5). Contest closes and winners will be selected on December 19. Usual rules apply, (will only ship to a U.S. address, only one entry allowed, and must respond within 24 hours if you’re a winner).
This is the season of soup. It’s cold outside here in MN and nothing is better than a cup of hot soup. Oh, and there is all that leftover Turkey to deal with and the beautiful butternut squash proliferation at the grocery store. To go with all that soup you’ll be making, there is nothing better than homemade bread. This fougasse is a traditional French flatbread. It is both crispy, due to all that crusty surface and tender on the inside. It’s like a fancy breadstick. Because it is a flatbread, it is faster to make, since you have such a short resting time. My husband made a big batch of butternut squash soup from Amanda Paa’s new book Smitten with Squash. To go with the aromatic soup, I added lots of chopped garlic to the bread dough and the result is fantastic. Continue reading
There are so many good things about Thanksgiving dinner. There is the table piled with comfort food, the house full with family and friends, the first evening of holiday music playing, and a day to consider all the good things the year has brought.
There is something to be said, however, about Thanksgiving breakfast. It’s always overlooked, and often skipped while one focuses on cleaning house, peeling potatoes, and setting the table. But what better way to start a day of feasting, really. This cake is one big roll, stuffed with apples and topped with caramel sauce and toasted pecans. It’s perfect to have on hand for overnight guests and bribing kids to pitch in Thursday morning. It also just may remind one to pause with gratitude; this treat is still bread underneath. Breaking it with a loved one first thing in the morning is a sweet sort of communion, a unique way to stop and give thanks.
Whenever we hear someone’s giving away copies of our books–we let you know. Head over to the Bob’s Red Mill website to hear about this great giveaway of Gluten-Free Artisan Bread in Five Minutes a Day.
No, I won’t be mixing, but I will be giving a short talk, answering questions, and signing copies of Gluten-Free Artisan Bread in Five Minutes a Day, and other titles of ours that B&N happens to have. Details and directions
We’ve been on with Steve in Chicago before, but this time Steve was in Minneapolis and we met for a podcast about Gluten-Free Artisan Bread in Five Minutes a Day at Studio2, which is a great place for coffee and breakfast but turns into a stellar wine bar with snacks later in the day. Listen to the podcast by clicking here…
“Hertzberg and Francois offer foolproof recipes for (gluten-free) bread…”
I was in Columbus recently, and had the distinct pleasure of driving around town at dusk, looking for a hotel (I’d made my reservation for the wrong month). Great town, dumb business traveler!
Lisa Abraham (@DispatchKitchen), the Food Editor at the Columbus Dispatch, has covered all of our books–and she’s just reviewed Gluten-Free Artisan Bread in Five Minutes a Day–click here to read the whole article, which includes our Gluten-Free Thanksgiving Cornbread. Thanks Lisa!
(photo by Stephen Scott Gross and styled by Sarah Kieffer)
In 2007, when our first book hit the stores, I had never heard of celiac disease or gluten intolerance. In the past 7 years I’ve had quite an education on the subject. It all started here on the website. People were writing in to say they loved our method, but couldn’t eat wheat. There were many, many requests, so Jeff and I set off to develop recipes that fit our fast and easy method but used flours that were gluten-free. We’ve put gluten-free breads in all of our books since then, but they were just small chapters among a bunch of wheat filled recipes. It seemed unfair to the folks who couldn’t eat wheat to buy a book filled with recipes that didn’t suit their needs, so we decided to write a book for them. Last week Gluten-Free Artisan Bread in Five Minutes a Day came out and we are thrilled to share the Master Recipe with you here.
We’ve had great feedback from our original gluten-free recipes, but we wanted to simplify the method even more. That meant developing two flour mixes that all our recipes are based on, so you just have to mix the flour once for many loaves. You just mix up a big batch of our Gluten-Free All-Purpose Flour Mix and/or our Whole-Grain Gluten-Free Flour mix and you’ll be able to quickly mix and bake all 90 recipes in our book. (We’ve tried commercial flour mixes, but haven’t found one that is as tasty, nor do they produce as nice a texture. If you have a brand of GF flour that you like to use, give it a try, but you may need to make some adjustments, so we recommend making a small batch to make sure you like the results.)
We also wanted to provide recipes that are mostly vegan (no eggs) and dairy free. Because eggs are a leavening ingredient, we do like the Master Recipe made with eggs for a lighter loaf. In fact, we find that the dough made with egg whites is the lightest of all the options. You can also use an egg substitute if you choose not to use eggs. And as always with our method, you save time by mixing a large batch and storing it in the refrigerator, pulling off dough to use as you need it.
The following recipe is our Master Recipe from GFABin5 made with egg whites, but you can make the same recipe with whole eggs, egg substitutes or without any eggs at all. Continue reading
Gluten-Free Artisan Bread in Five Minutes a Day was released today, and we went on Twin Cities Live with Elizabeth Ries and Joe Schmit to spread the news. One of the things I liked about this TV segment was that you get to see what gluten-free dough looks like when it’s nicely emulsified in the stand mixer (you can use a spoon or dough whisk, but you have to keep going to get it really smooth). One other thing to clarify from the TV segment: This book was tested with Red Star Active Dry Yeast and Red Star Instant Yeast, both of which are completely gluten-free. Gluten-free folks shouldn’t use the Red Star Platinum product because it has some dough conditioners derived from wheat.
Lesaffre Yeast Corp. provided samples of yeast for recipe testing, and sponsors BreadIn5’s website and other promotional activities.