Corrections for Healthy Bread in Five Minutes a Day

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).

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79 thoughts on “Corrections for Healthy Bread in Five Minutes a Day

  1. 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

  2. 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

  3. 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

      • Hello! Also LOVE your books! I have made the boule a number of times and I weigh the ingredients as per your list, with no trouble at all. The bread comes out just perfect.

        I am having the same problem with the GF brioche dough that Melissa is having. It is a batter, not a dough at all. I converted the cups measures to grams, just as I did for the boule. I have even added 1/4 extra rice and tapioca flours but it is still very batter-like. It looks like a thick cake batter, whereas the boule looks like a very thick frosting to me. :)

        Any thoughts? Thanks!

        Barbara

      • Barbara: The GF ingredients in the US are not yet standardized, so water absorption can vary by product. Let’s try decreasing the water by 1/8 to 1/4 cup in the batch (or could increase the flours) and see if you can get it to be workable.

        No mistake in the recipe…

      • Hi Jeff,

        Thanks for responding so quickly!

        This recipe calls fro oil, honey, and milk. Do you recommend reducing all liquids by 1/8 to start, or just the milk maybe?

        I increased the dry ingredients so that the proportions are much closer to 3 – 1 dry – to – liquid. I’ll try the batch out later today and we’ll see what happens. :)

        Barbara

      • Barbara: Hard to know. The strictest way to do it would be to proportionally decrease all the liquids but that’s a pain. Your way is just as good– either decrease the liquids, or increase the dry ingredients.

    • Just to add to my just-sent email. I notice that the brioche dough has about 6 cups of flours to 4.5 cups of liquids. The other recipes use about 6 cups of flours to 3 cups of liquids. (All of that not including the eggs, which stay the same across the recipes.) I wonder if it should be 1.5 cups milk instead of 2.5 cups milk?

      Thanks again.

      Barbara

  4. 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?

    • in iBooks one can search for a phrase or word. If one were to search for Sweet Potato and Spelt Bread you find the page that it is on. This is a fast way to locate different recipes or items in the digital book. Of course one would have to have a phrase to search for. I hope this helps.

      I all of your books and I make bread all of time. And as everyone else has said, people love it when I bring bread. I keep telling them about your books and how easy it is; I do not think they believe me!!!

  5. 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!!

  6. problem with Cracked Wheat Bread recipe – I made it for the first time today, using 16.7 oz of whole wheat flour, 10 oz of all-purpose, 1 c cracked whole wheat – when I took it out of the fridge tonight to shape, it was still VERY liquid-y – had to add probably nearly another cup of all-purpose. Was the direction to use 4.25 c water correct?

    • Cathy: Sometimes that liquid absorbs overnight– the cracked wheat is slow to absorb. But if not, adding some more flour after the fact is fine.

      • sorry, not clear – I DID let it sit for 8+ hours after the original rising – added more all-purpose, posted you, let it rise again 2 hours – still had to add nearly a cup of whole wheat flour – let it rise, and then had to refridge overnight. This morning, it’s still very soft but I was able to roughly shape it (into 4 regular loaves and an 8-oz one). It’s baking now – not risen so much because I didn’t think to add more yeast/gluten to compensate for the extra flour.

        So you’re saying you do use 4.25 cup water? I’ll probably not use as much next time.

      • Hi Cathy,

        Have you made other loaves of ours successfully? Do you use the scoop and sweep method of measuring?

        What brand of cracked wheat are you using? I wonder if it is absorbing water differently?

        Thanks, Zoë

      • I’ve been making your bread VERY successfully for 2+ years – haven’t been using the scoop/sweep, but it’s not been a problem before (I usually weigh it, and it works fine). Don’t know what happened here. The cracked wheat came from a Whole Foods grocery bulk section, so no name. But it did turn out fine this morning after I added extra flours. I think next time I’ll start with a smaller amount of water and add as needed. I thought it looked very wet before, but this was my first time baking with cracked wheat.

        Thanks much for your support and fast response – I’ll keep you posted. Also – thanks much for your wonderful breads – I get TONS of compliments on them and always credit you!

      • Hi Cathy,

        I’ve heard this from some folks, and yet others don’t have this issue at all, so I suspect that not all cracked wheat products behave the same? I’m glad it ended up working out for you! I will have to experiment with different brands and see what i get.

        Thanks, Zoë

  7. I have a question about the gluten-free brioche from HBin5. I can’t find the entry on here (i thought i read comments here earlier) but am curious if using melted butter in place of the canola oil would make a more brioche like loaf or just ruin the dough’s texture. I’d really like to make it taste more buttery and wonder if the oil can be replaced with butter in whole or in part. thanks

  8. Hi again to both -

    I thought I sent a post about a week ago but it must have gotten lost in space, lol.

    My question was: #1. How can we find the “nutritional value” of the recipes? I just need to know for my blood pressure and cholesterol control. I have no problem of doing the math if there is a method but I don’t know it.

    #2. I for to put the salt into the bread recipe for HBin5 page 275. I have made my first loaf from this batch today and notice the bread was great except it was missing something and I thought of the salt and sure enough I forgot it – can I put half the amount in the remaining batch now and re-stir?

    Thanks
    Charlie

  9. Hello!I love your book!!!
    Pag 34
    Part: Convection ovens… You need to turn the oven temperature down by 25°F if you choose…
    My question is, that temperature is correct,25°F?
    Thanks!!!

    • It is. But be aware that some recent-issue convection ovens make the corrections automatically– check your oven. Also, some older ovens really need you to turn the bread around at midpoint– those ovens have the fan coming from one side only.

      • Thanks for your answer! but i think you didn’t understand my question, the temperature is 25°F or 250°F because my book says 25°F

        Anna.

  10. Hi! I just made the whole wheat brioche dough before reading these corrections (I have a Kindle version of both books). Is there anything that can be done to save the dough?

    Thanks!

    • Hi Natasha,

      The only way to fix it is to add enough of the other ingredients to make the ratio of vital wheat gluten correct. This will produce a very large batch of dough.

      Sorry for the inconvenience! Zoë

  11. Hi,
    Since I enjoyed the first book so much, I just had to purchase this one. My decision was to purchase it as an e-book. Not sure what the solution would be for this, but updating the changes was challenging due to the pages being numbered differently. I am all updated and ready to bake. Thanks for all of your hard work.

    • Hi Sandy,

      So glad you are enjoying all the bread. Enjoy the new book and thanks for the feedback on the ebook version!

      Thanks, Zoë

  12. I also have bought the “Healthy in 5 minutes a day”, my problem is for the Gluten Free Crusty Boule there is no “number” in front of the words “cups of neutral flavoured oil”. Could you please supply that, I don’t know why it didn’t come out but it could be important.
    I have tried recipes from your first book and love it so wanted to try this GF one for my daughter. Thanks for your help

  13. Just wondering if there’s an error in the Quinoa Bread. Both times I’ve made it, I’ve had to add plenty of extra flour because it’s so wet otherwise. Maybe the 3 3/4 cups of water is too much? Thanks for your help. My family & I are HUGE fans of your bread! Thank you.

    • Hi Rebekah,

      Interesting, I haven’t heard that about this dough. It sounds like you have made other recipes from the book successfully, so you know our dough is wetter than traditional dough. You are using scoop and sweep to measure the flour?

      Thanks, Zoë

  14. despite suspecting the error, i went ahead with the 2 1/4 cups vwg in the ww brioche, i was wondering if you think it might make decent bagels? i know the ratio is going to be way off for brioche, but i thought rather than toss it (or make an enormous batch) i would try something that is supposed to be chewy? just curious what your thoughts on that might be. Thanks!

    • honestly, for anyone else who makes this mistake, I added about a cup of water to the dough, worked it in with the dough hook on my stand mixer (i let it run for about 15 minutes, so it did get some kneading in) and then just baked as instructed… its not brioche but it isn’t bad, the flavor is quite nice and its a little chewy, but really not more so than a good italian bread. If you screw it up before you notice the correction i say just go for it. Its far from the worst bread concoction i’ve made.

  15. Hi! I keep attempting baguettes and the husband prefers everything wheat/whole grain. I have a bag of white wheat that I want to use to make the master recipe (and baguettes) but I’m not seeing anywhere how to substitute the white wheat.

    Thanks!!

      • I was going to follow the recipe in the HBin5 book, there’s one for 100% whole wheat and one for a combo of AB and WW. Whichever one would yield the best results.

        thanks!!!

      • Hi Natasha,

        You can substitute white whole wheat for regular whole wheat with no changes. If you wanted to substitute the all-purpose you need to make some adjustments or the dough will end up too dry.

        Thanks! Zoë

  16. Hi,

    i would like to make the Gluten-free olive oil bread in HB5M.

    In this recipe, is cornstarch cornflour?

    Thanks again for this book,

    Alex

    • Alex– probably different. Cornstarch is a very light, powdery product, really just the starchy part of the grain. I’m pretty sure that cornflour is coarser and has a little more of the non-starch parts.

      That said, it MIGHT work anyway. Experiment?

  17. QUESTIONS about Baking
    1) in Artisan Bread you write on page 20 that “high whole wheat content breads should be baked at 350 F”
    But in your Healthy bread book, the high whole wheat recipes are cooked at 450– is this correct? if so WHY the different temps

    2) baking dishes…so I’ve gathered that baking stones and cast iron should be preheated. How about pyrex and smoother thinner stoneware baking dishes??

    • Hi Annette,

      Yes, that is a typo in ABin5, it is fine to bake the whole grain breads at 450°F.

      It is best to avoid glass if possible. I know some folks have tried the pyrex, but I would not preheat it. It really depends on the stoneware and what the manufacturer recommends, some can be preheated and others shouldn’t be.

      Thanks, Zoë

  18. So disappointed about the typo’s for the brioche recipe. My 4 and 6 year olds wanted to make doughnuts and unfortunately I assumed what’s printed in the book was correct. Now we’re stuck with a huge dense ball of dough. Kind of an expensive recipe to mess up :(

    • Hi Tracee,

      I am so sorry. Some people have had luck taking a piece of the dough and putting it into a food processor with more liquid and the flour mix. I would just start with a small piece of dough and give it a test.

      Thanks, Zoë

  19. Lovely book, Healthy Bread in 5 Minutes a Day. I want to try the gluten-free brioche, but am wondering whether I am missing something since there is no warm water to activate the yeast. Admittedly, I am a novice. Is this a concern?

    Thank you.

    • Hi Quida,

      There is milk in the place of water. You can warm it slightly to speed up the yeast, but it isn’t absolutely necessary. You can even use ice water, but it takes the yeast much longer to activate.

      Thanks, Zoë

  20. I was wondering if I can substitute egg whites in the recipes that call for whole eggs (in both the ABin5 and HBin5) and if so how many per egg? Thanks!!!

    • Jen– you’ll have to use a little more because there’s less liquid. If it calls for 4 eggs, I’m guessing you need six whites. Or a little more water and keep the whites the same.

  21. Hi Folks, Can you recommend any simple preservatives to the no-knead breads. They are great when fresh but they don’t last long.

    Thanks.

  22. I made the Master Recipe page 54 in your Healthy Bread in Five Minutes. I weighed the flour (used King Arthur whole wheat) and regular all purpose. I had a harder time incorporating the water with the flour than when I have made your Master Recipe from Artisan Bread in 5 Minutes book. I actually had to wet my hands to mix the flour and add a bit more water to get the right dough consistancy. Did I do something wrong? I weighed both flours, measured the gluten flour by hand and measured the yeast and salt by hand.

  23. Can the yeast be decreased from 1 1/2 tablespoons to 1 tablespoon for the Master Recipe on page 54 in Healthy Bread in Five Minutes book? Which amount would give the best results?

    • King Arthur tends to have a bit more protein than typical flours, so not totally surprised that you needed a little more water and had to reach in with wet hands to finish incorporating. You could decrease the VWG a bit when using KAF, not sure by how much. Then it would behave the way typical flours do.

      You can definitely decrease to 1T. In our subsequent books, we decreased to 1T, which you can always swap for where we called for 1.5.

  24. I have recently gone gluten-free, so I am wanting to try the gluten-free recipes. Due to other allergies, do you have substitutes for cornstarch, soy flour, or milk?

    • For cornstarch, we’ve had success swapping arrowroot, or tapioca. For soy, we don’t use much and I’d just proportionally increase the other grain/starch ingredients. For milk, you can use coconut milk, rice milk, or even water (though the amounts may take some experimentation).

  25. Several recipes in HBin5 call for 1/4 dice raw potatoes.Do the potatoes go in raw? I am interested in these recipes but have a hard time imagining what happens with raw potatoes. One of the the recipes is the Rosemary Dinner Rolls with Salt Crust on page 125.

    • If you do a true 1/4-inch dice, which is pretty small, this is enough time for them to steam and cook completely inside the loaf. If you’re worried, you can microwave until soft before dicing, but it may well fall apart.

  26. The Buckwheat Bread call for buckwheat groats. Are these the raw buckwheat groats as opposed to kasha which is roasted? Also, in the Cracked Wheat Bread recipe, the introduction talks about using White whole wheat and traditional whole wheat, but the ingredients list white whole wheat and unbleached all-purpose flour. A little confusing.

    • Hi Rich,

      The Buckwheat Bread was tested with groats and kasha. Kasha softens faster and has a nutty flavor, which I prefer.

      We originally made the Cracked Whole Wheat Bread with both white and red whole wheat flours, but switched it to just white for simplicity, unfortunately the inro didn’t get changed. Sorry for the confusion.

      Thanks, Zoë

  27. HBin5 – Pesto and Pine Nut Bread – “The basil, cheese and pine nuts are so fragrant……” I’m going to assume that this is referring to the ingredients in the pesto, since the recipe itself only calls for pesto and pine nuts? Thanks so much! Can’t wait to make this bread. The Olive Spelt bread yesterday was INCREDIBLE!!!!!!!

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