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Early editions of Healthy Bread in Five Minutes a Day had some errors sneak through; all were corrected in later printings:
Page 65 (Step 5): Add the words ”Sprinkle grated cheese over the knots.”
Page 174 (Ingredients list for Four-Leaf Clover Broccoli and Cheddar Buns): Quantity for vital wheat gluten should read “1/4 cup” (not ”1/4 tablespoon”)
Page 177 (Ingredients list for Sweet Potato Spelt Bread): Quantity for water should read “3 1/4 cups” (not ”3 1/2 cups”)
Page 271 (Step 4): “… use over the next 5 days (not 10). Or store the dough for up to 2 weeks in the freezer in loaf-sized portions.”
Page 275 (Ingredients list for Whole Wheat Brioche): Quantity for vital wheat gluten should read “1/4 cup” (not ”2 1/4 cups”), and quantity for lukewarm water should read 2 1/4 cups (not “2 cups”)
Also note, sometime after the publication of the book, the Williams-Sonoma company stopped offering a lifetime replacement guarantee against cracking of its baking stones, so we can’t recommend their product anymore (see page 29).
Love the bread – hate the typo! Ugh. Just tried my first healthy bread recipe – ww brioche. Since I have no experience with vwg I just followed along with the recipe. As I’m wrestling with my extremely dry dough, I flip the page to read, “dough will be loose.” Uh-oh. Yep, I used 2 1/4c vwg. I’ve added another whole cup of water, but I can see how stringy it’s getting already. This dough is for a party this weekend. I just used 5 eggs and have no more honey. Can I use this dough? Will it be a disaster? What else (aside from increasing the recipe by a factor of 9!) can I do to salvage this? Thanks so much!
Hi Nellie,
I’m sorry to hear it! You can try adding more flour and water, but it will be tough to incorporate into the dough at this point. I would try adding it slowly and see if it is incorporating well. You may be better off taking off a piece of the dry dough and trying to fix that, it will waste less ingredients if it doesn’t work well.
Good luck! Zoë
Thank you Zoe. After I incorporated the extra cup of water I let it sit to see what would happen. It’s taller than my 6qt bucket! and full of nice gas bubbles. Do you think it would be okay to use? Will the extra gluten effect the taste? Will it be really puffy or might it be rubbery? I really appreciate your taking the time to assist me. And my family really appreciates all the great breads!
Hi Nellie,
I fear it may be a bit rubbery without adding more flour, but I would do a little test. Just bake a small roll and see what you think. If you bake just a tiny bit, you won’t have to let it rise or bake as long, so you will know better how to adjust the rest of the batch.
Thanks! Zoë
Hello! First of all, I LOVE your book. Thanks for writing it! Secondly, I just tried making the gluten free brioche and it is way too wet. I’m a professional pastry chef and thought the quantities looked off when I started, but figured I’d give it a try anyway. I know for certain that I scaled everything correctly, but it is beyond sticky. I was attempting Super Sam’s GF Cinnamon Buns. Can you check the liquid vs. dry measurements? It seems to me like there may be a typo here. Thanks!
Melissa: Fairly certain it’s correct, the problem, sadly, is that the GF ingredients are anything but standard in the market– they absorb water unpredictably. Just decrease liquid ingredients until it looks like it does in our GF video http://www.youtube.com/watch?v=hxw1iqgJkQE&context=C3073c18ADOEgsToPDskIWVAGZRleSRqJ_0elHCakY …
… and in these posts photos: Boule (has weights of GF flours): http://www.artisanbreadinfive.com/?p=1396
Naan: http://www.artisanbreadinfive.com/?p=1440
Egg-free baguettes: http://www.artisanbreadinfive.com/?p=1906
I really want to try to make your bread!! Can I still do it with out a pizza stone??
Shannon: Sure, though better crust with the stone. Which book are you working from (recipe/page number) so we can help you?
Just got a digital copy of the book from iBooks. Located the typos for page 174, 177 & 275 (as referenced on your post, which is not the actual page number — that depends on your device settings) and marked the correction as note. For page 271, seems to be corrected.
Would you mind to give me a hint on locating the correction of page 65? Perhaps which recipe it refers to. Thanks in advance!
Roy: I’m not familiar with iBooks. Which platform does your copy run on, is it the iPad, the Kindle, or the Nook? And can you supply the link where you bought the copy?
Thanks for the reply. iBooks is Apple’s iPad/iPhone platform.
http://itunes.apple.com/us/book/healthy-bread-in-five-minutes/id386000624?mt=11
Page number is not a good reference for digital platforms, as it changes when you change the font, font size, orientation or resolution. It would be easier to locate if we know which recipe/section the correction belongs to.
Roy: Thanks for that– page 65 corresponds to Chapter 5 (Master Recipe), the fourth recipe in that chapter. If this is any help, it’s at the end of exactly the first fifth of the book.
Hi!! I just bought your healthy bread in 5 and I’ve already made 3 recipes from this book and I made your brioche from this site!! ALL ALL AMAZING!! Thank you!! I just have 1 question at the moment, I’ve been reading thru the book and the recipes that call for potatoes, it seems like your adding them just cubed RAW?? I don’t understand how this will work? do they cook and become soft or am I reading this wrong and they are cubed cooked? my husband makes dough for our restaurant every day and he didn’t understand that either….I want to attempt as many of these recipes as I can!! thank you so much!!
Laura: they will cook through– just make sure to use a small dice– 1/4-inch or finer.
ok! thanks so much!! going to attempt it….;)