Can I use your recipes on my website, in my class, or in a publication?

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We love it when food-lovers talk about our books on their own websites or in classes that they teach in their communities.  We get lots of questions from them about whether they can use recipes or other material on websites or in classes.  The answer is a little complicated.  We can’t extend written permission to copy recipes or text from our books.  That would be seen as waiving our copyright, which we can’t do.  But, our recipes can be used, in modified form.  Here’s how we understand copyright law, and this is what we’d ask you to do if you want to teach your own readers how our recipes work:

1.  Copyright law prohibits you from using exact text from our books or website.  It also prohibits you from copying recipes into your website, class materials, printed books, electronic books, or elsewhere.

2.  Modified versions of recipes can be used; that doesn’t violate copyright law.  This applies to websites and to printed materials.

3.  Please mention our books and website (BreadIn5.com) as sources for the full and original versions of the recipes.

4.  Photographs from the books and this website cannot be used without expressed permission, and all are copyrighted. To arrange special permission in specific circumstances, please contact us through this website.

Thanks for your enthusiasm.  We do want to encourage people to talk about our books on the web.

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If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

114 thoughts on “Can I use your recipes on my website, in my class, or in a publication?

  1. I was always under the impression that 1 ml =1 gm by definition. I was reading a cook book on breads. They had a table that listed the weightr of 1 cup (240 ml) as 220 gm – and 1/2 cup of butter (8 Tbs) weighs 115. Multiplied that would make butter more dense than water and therefore should sink. So I tested it and butter still floats in water.

    I weighed an 8 oz stick of butter which weighed 230 gms (8 1/8 oz) with the wrapper on. Fluid onces – therefore that seemed ok.

    I used another measuring 1/2 cup of water, it weighed 115 gm. The same as butter.

    It has been since college since the diference between “to contain” and “to deliver” was a subject of discussion. But a measuring cup either doesn’t contain 240 ml or water has gotten lighter over the years.

    For your curiosity – I was trying to calculate the percentage fo liquids in a bread recipe.
    We were snowed in with the blizard, and this occupied the best part of an hour. It is good to be retired.

    Tudor

    Should your recipes be prepaired using measuring cups of a scale?
    If a scale, as I wish to do, should a cup be 220 gms oe 240gms.
    Thanks – good books.
    Tudor

    • Hi Tudor,

      Sounds like you made the best of being snowed in! To weigh the flour in our recipes you can use our conversion chart on page 36 of Healthy Bread in Five Minutes a Day.

      For unbleached all-purpose flour:

      1 cup = 5-ounces = 140 grams

      Hope that helps! Zoë

  2. I love your breads! I want to try the carrot bread and others that bake in a loaf pan, but we’ve stopped using any non-stick cookware and I wonder if I can use a glass loaf pan safely. Help!

  3. I have tried your bagel recipe and love them. My kids are asking for blueberry bagels. When do I add the blueberries before the dough rises or when I form the bagels??

    • Hi Ingrid,

      If you want a complete batch of blueberry dough then mix them in when you make up the dough. If you just want a few blueberry bagels then you would fold the dried blueberries into the dough before shaping them. Are you using the recipe from ABin5 or HBin5? If you are using HBin5, just use them as we do with raisins.

      Thanks, Zoë

  4. Have you calculated a calorie count on each of these recipes? I am needing to adhere to a strick diet and this would be very helpful.

  5. i lost my baking stone while moving back home (saudi arabia) and till now i could not fined one i like in the stores
    can i use my dutch oven ?? if yes how ?

    100000 thanks for the book , i bought about a dozen and gave it as gifts and now every one is waiting for my next visit to Canada to buy them copies.

  6. Is it difficult to make bread crumbs or croutons from your breads due to so much moisture? I seem to have problems with it.

  7. I’m getting ready to try your basic recipe and I’m at an altitude of 4,600 feet – just wondering if I need to make any adjustments.

  8. I’ve spent a half hour looking, I’m sure you answered before but couldn’t find it. What kind of flour would I buy in England? Is protein the only thing I have to consider? Also, what is the “gas mark” conversion for oven temperature. Thanks, I am a true fan and have sold several books for you.

    • Jeneene: Protein is really the main thing; I’ve found that white flour is just as bran/germ-depleted in Britain as it is in the US (at least, last time I baked there, in 2007). So go for 10% protein. As for gas mark, I’m not sure, but the common F to C conversions:

      350F=180C
      400F=200C
      450F=230C
      500F=250C
      550F=288C

      The whole wheat flours are pretty similar to those we find in the US, at least the typical commercial flours.

      Those are from our second book…

  9. Thank you for being open about posting your (modified) recipe — a friend posted it and raves about your book, and now I’m a happy bread addict. I have always been intimidated by bread, but love to bake and am thrilled to have more recipes to enjoy. My co-workers also thank you…Just had to give a personal thanks, especially with all the personal feedback you give. Kudos!

  10. First of all, I love your book (ABin5).

    Along the lines of the other reader above I wanted to comment on the measurements used – especially for flour.

    It would be extremely helpful if you were to publish your recipes using weights (ideally grams, but ounces would still be good), instead of volumes for non-liquids.

    It sure would help the precision of the recipes … .

    The thing is that when you look around on the web, you find that a “cup” of flour is anything from 105g to 145g (a 50% difference), possibly even depending on the type of flour …

    • Jochen: Our second book, Healthy Bread in Five Minutes a Day (http://bit.ly/3wYSSN) has a weight conversion table which includes grams, and it was done using the scoop-and-sweep method that we recommend for cup-measure users.

  11. I’ve been wondering how to let others know how I do my pizza using the dough from your recipe. I was considering using a video of yours on youtube as the recipe. That way I didn’t have to worry about copyright :P

    • Heather: You can always link to our YouTube channel (youtube.com/user/BreadIn5), or to our website. It’s the re-publishing of recipes in books, articles and on websites that is limited by copyright, as above. Hope that makes sense…

  12. I have yet to put your recipes into my own words so to speak. The site that I publish on lets you insert youtube videos. I use them to help sell your books. I haven’t personally sold one yet, but I’m working on it through amazon :)

  13. For the brioche dough what size of brioche mold should I use? I seen a link for a 4 inch one, but I just want to make sure that it’s the right size.

    • Hi Heather,

      The recipe in the book is for a mold that is about 7 or 8-inches wide. The 4-inch mold will also work,but you will have to decrease the resting time by about 20 minutes and the baking time by about 10-15 minutes.

      Enjoy, Zoë

  14. Thanks! Man I was so gonna buy the 7 inch mold on amazon, but wasn’t sure. Gotta love that itchy trigger finger. Well I wanted 2 anyway.

  15. In your new book can you still use the kitchen aid with dough beater to mix up the dough? On your video for the whole wheat bread you are just using a wooden spoon to mix. From the first book I used my kitchen aid and made up two batches in the kitchen aid and it was so fast and the bread was wonderful.

    • Hi Marlene,

      Yes, we say in every recipe in HBin5 that you can use a stand mixer with the paddle attachment. If that is easier for you then by all means do that!

      Thanks and enjoy the bread! Zoë

  16. Hi Zoe and Jeff,

    Do you have any videos showing how you make the gluten free breads from your book? I’ve been looking around, but am only finding the gluten breads demonstrated.

    We just found out that my autistic son is…yes, allergic to wheat and dairy. We just want to see what the bread looks like through the process, since it’s just so different than the regular.

    Thank you so much for the recipes! It’s such a blessing that you took all the time to trail and error it for those of us who are just trying to keep our heads above water with the autism.

    Scott

    • Hi Scott,

      We have not done a video about the g-f breads yet. It is a great suggestion and I will try to get that together soon for you. Until then the dough goes together in the same way as the other breads, but you have to handle them a little differently. Have you seen this post about the g-f loaf: http://www.artisanbreadinfive.com/?p=1396

      Thank you for trying the breads and I hope your son enjoys them! Zoë

      Zoë

  17. Zoe and Jeff,
    Can I teach your method in a community education class? I can readily find your two master recipes on websites where you have given permission, so I assume I can use those. I will encourage participants to buy your books, and keep the other techniques secret unless they buy your book. Also, what can I call my class? Should I use your title in the class title? Or should I stay away from your branding in my title? I love your method and have been converting the bread-phobic like crazy, and would really like to spread the word to more people.

    Thanks! Katie

  18. Katie: It’s OK to mention our book titles in your class, framed by other words. Even though some versions of the recipes are all over the web, we can’t give you permission to use text or copy anything from the books– that would be seen as waiving our copyright. But, as above, you can adapt (change) versions of the recipes for use in classes or anything else.

    As you say, the most efficient would be to require them to have the books…

    Jeff

  19. Do I have to add more time baking 4-5 loafs at a time? Do that every week for our Farmers Market, & would like to know. One at a time takes time.

    • Hi Bev,

      You may have to add a few minutes, just because the airflow is not as good, but not a whole lot more than that. Just make sure you give the loaves enough room to expand in the oven.

      Thanks! Zoë

  20. I met you two at the book fare in Tucson last spring and was transfixed. I bought Healthy Bread in 5 Min/ Day and my friends and neighbors are also loving the bread I produce. However, I would love to make ciabatta. How canl I modify one of the recipes (I also use the basic white brad recipe – yum!) for ciabatta?

  21. Have enjoyed baking from both your books. Since I use a scale (oz or gm) would it be possible in future editions to have columns before each ingredient in cups, etc., oz and gm. In this way one wouldn’t have to change all ingredients using the equivalence tables. Some of the ingredients are not listed on this table. Once I started using the scale I found it much easier.

    Keep up the good work – have been baking bread for years but this is the easiest and most enjoyable.

  22. I have never been able to bake a load of your bread (healthy bread in 5 minutes a day). I have tried about 8 times. I am about to give up. any tips?

    • Abby: First question: do you have the actual book, or are you using the versions on the web (some of the on-line recipes from sites other than our own have serious errors)?

      Then, we’d need a lot more info to help you. Exactly what is going wrong? You can start trouble-shooting by reading our “FAQs” and “Videos” tabs. Jeff

    • Boo– no, it’s correct, we just have to label it the right way– we were invited to speak at a postnobel conference, and the date is correct. Hope to see you there. Jeff

  23. freezer trouble

    Hi, I am a big fan of your book, I love pouring over all the recipes and getting excited to bake. I bought all this tools needed, and have tried 4 different recipes to no avail. They have been doorstops. The recipe turns out fine if I bake it straight away, but if I store it in the fridge, it won’t rise and bake properly(doorstop) or I have also tried to cut off weighed out portions of the dough and freezing them, like 1 lb-1 1/2 lb at a time, and storing them in a ziplock back, then letting them defrost in the fridge and bake as directed, but none of the recipes have turned out. What am I doing wrong? I am using the right ingredients, and methods, how come my results are so terrible?

    • Hi Melissa,

      I have two refrigerators in my house and one of them runs very cold, much more so than the other. With the dough I store in that refrigerator I have to let it rest about 20-30 minutes longer than normal or the bread comes out too dense. I wonder if your refrigerator is colder than normal and your dough just needs to rest longer.

      Do you happen to live at high altitude, over 4000 feet? This can also cause this problem.

      Are you baking loaves larger than 1lb? They will require longer resting as well.

      Give us more detail and we can try to help. You may also want to read through some of these suggestions: http://www.artisanbreadinfive.com/?page_id=1479

      Thanks! Zoë

  24. there are only 2 of us and I have to watch y carbs so can’t eat a ;pt pf bread at once. Can I make a half size loaf? Also, can I freeze part of a loaf successfully?

    • Sue: Can make any size loaf you want (will have to adjust down the baking time).

      I’m not crazy about frozen baked bread but lots of people are OK with it. Jeff

  25. I have potato flour and whole grain bread improver-can I add one or both to the recipe-whole grain brown rice bread? Can I substitute another kind of rice?

    • Lynn: Haven’t tried this so just can’t say. Worth a try– let us know how you make out with it. Other kinds of rice may absorb water differently so you might have to adjust moisture content. Jeff

  26. I talked with you at the beginning of your stint at Border’s on Saturday (remember bread issue and brick oven). It seems that my wife was unknowingly sabotaging me as she purchased bleached flour. I also think your statements about letting it sit in the fridge and getting a different taste may have been right on. So, I now have multiple things to change in the recipe, although I will only try one thing at a time. I still think the dough that you brought on Saturday was not as wet as mine, since it sticks to my fingers much more.

  27. Could the flour make that much difference in cook time? I tried the last loaf of the bad flour dough last night, and it was in the oven at 450* for 45 minutes, and still did not reach 205 internal temp. At this length of cooking time, the crust starts to have a burned taste.

  28. Terry: It could, yes. the bleached will yield a much too-wet dough, which takes a long time to drive off all the water that didn’t get absorbed.

    I don’t generally use the thermometer probes because except for the most expensive ones, I find that they’re too inaccurate and don’t predict doneness all that well. Go by the crust color and firmness and also whether the crumb is to your liking.

    I’m guessing your oven temperature is off. Unlike the food probes, we find that the oven thermometers, even the cheap ones, are pretty accurate. The Taylor is decent (http://bit.ly/czmco2). I bet your oven is running too cool. Jeff

  29. I saw your recipe on YouTube for Aritsan Bread in 5 min a day. What temperature and how long do you cook the bread for?
    Thanks!

  30. Being vegan, I use Earth Balance for my “butter”. I’m sure you have answered this question elsewhere, but I haven’t found it. Can this be used in place of real butter? Have you tried recipes with it? I can’t wait to try my first batch…just got my book in the mail today :-)

    • Karyn: Depends on how much butter you’re replacing. In Healthy Bread in Five (http://bit.ly/3wYSSN), we offer suggestions on how to use substitutes like this, though we used the Smart Balance product. Which of our books are you using, Healthy Bread in Five, or Artisan Bread in Five (http://bit.ly/cNtfJI )? And on which page is the recipe you’re trying to swap in the substitute for butter? Jeff

  31. I am a cooking instructor at a kitchenware store in Illinois and have taught several bread classes, from one-hour-start-to-finish breads to an apple bread that starts with fermenting apples for a starter.

    I am away from home and without a baking stone, but I have tried one batch of your bread. The look of the bread and the crust are great–just like the photos–but so far I have been disappointed in the flavor and the texture of the bread. As I said the crust is fine, so I don’t think the lack of a stone is creating my problems.

    I made my first loaf immediately after the first 2 hour rise, so I didn’t expect complex flavors. I made the second loaf 2 days later and the third 3 days after that. The texture of all has been a fine, moist crumb rather than the more open crumb that I expect from a loaf called “artisan.” And none has had the flavor I expect either–nice, homemade, just-out-of-the oven flavor, but again not what I would call “artisan.”

    Any suggestions, or am I just expecting too much?

    Next time I think I will try a pan bread to see if that works out better.

    I have read your usage FAQ and appreciate your openness to others passing along your techniques. If I end up using your technique in a class, I will definitely site your book and web site and do everything I can to encourage folks to buy the book.

    Thanks for the technique. It’s a great idea.

    Carol Hiebert

    • Carol: See what you think at 7 days– natural acids develop which loosen the gluten and develop more open hole structure. Any chance you used bread flour? That will be too dry with the water amounts we specify, and our method depends on a wet dough– more moisture means a more open crumb, which is what you’re looking for. If that’s not it, just increase the water a bit.

      Which recipe are you using— from which book, page number? Don’t know how long to tell you to wait on the aging otherwise, depends on the recipe. Jeff

  32. Hi! I tried unsuccessfully for a couple years to make bread with a bread maker nd was never able to. I picked up your book, read it, and now I make all my bread at home! I kno9w many moms in my area would love to make their own bread and learn this meathos. May I hold classes to show pwoplw how to you use your meathod, while telling people of your book and recommending they buy it?
    Thank you

    • Hi Sheila,

      Thank you for spreading the word. As long as you follow the guidelines we have set up here we are happy for you to tell people about our method.

      Thank you! Zoë

  33. I and my husband saw you at the Mother Earth News Fair in Pennsylvania and really liked you but here is my problem. Five years ago I was diagnosis with Rosacea, on my face and it came to light that it stems back to that I have a allergy to yeast. I’ve had a hard time for all these years to find a bread recipe that does not require yeast in it. The internet is not very helpful because when you say yeast free I come back with stuff that has yeast in it. So my question is can you help me in this problem I have. I have not had any bread or anything that requires yeast in many years now and I need help with this. Thank you for your time and have a great day.

    • Lucinda: Other than quick breads made with baking soda and baking powder (which we don’t do), you’d be left with natural sours and natural starters. But those are based on naturally-occurring wild yeast (as opposed to commercially-bred yeast).

      So, can you eat naturally-occurring wild yeast?– they’re in the air, and you can grow them in flour-water mixtures and use them in our recipes, eliminating the wild yeast. See my post on this at http://www.artisanbreadinfive.com/2009/11/30/sourdough-starter-in-our-recipes. But it sounds like you wouldn’t want to use ANY commercial yeast at all. We haven’t published a starter recipe but they’re easy to come by. Jeff

  34. The receipe is caramelized onion and herb dinner rolls in Artisan Bread in five minutes a day on page 108.

    Thank you for the help

  35. Hi! Huge fan of your books! A friend asked me to make them some bread dough for freezing to use at a later date. I didn’t really like the idea but should I add a little more yeast due to less rise then? Thanks and keep up the great work! Cant say enough good things about it!

  36. I’m loving your books and so are my family and friends. My son is gluten free and I’d like to try making a GF loaf, but I don’t have tapioca flour, nor have I been able to find it at the grocery store. Can I use potato starch as a substitute?

    • Hi Holly,

      No, potato starch and flour are completely different and will not work as a substitute for tapioca. The only thing that seems to work in its place is cornstarch. You can find all of these g-f ingredients online, if your local stores don’t carry them. Tapioca starch and flour are one and the same, just in case you find it labeled as such.

      Thanks, Zoë

  37. love your inspiring book and ethos. We would like to share it with readers of our magazine, Home Farmer, and will make sure that we credit yourselves and your book, Five Minute Bread, put the link both on our facebook page and on the page and adapt the recipe as per copyright instructions.

    • Thanks Ruth. So long as you use these guidelines, we have no objections, pleased that the UK version of our recipes is working well for you. Can you point us to the magazine’s website?

      Thanks,
      Jeff

      • Hi Jeff, delighted and thank you so much!

        Our website is http://www.homefarmer.co.uk We are a magazine aimed at the micro home steader. I guess we are a little like Hobby Farm but without the huge circulation (I wish). We do have a digital version and I’ll see if I can get a free one set up for you.

        Alternatively I’m more than happy to send over the issue in good old fashioned hard copy.

        Ruth

  38. IT WOULD BE IDEAL AND WORK BETTER IF YOU COULD REPEAT THE QUESTION WHEN RESPONDING TO A POST – THEN GIVE THE ANSWER DIRECTLY AFTERWARD.
    THANKS FOR YOUR CONSIDERATION.

    • Hi Steve,

      Our responses are nestled in the comment, so it should make it clear which question we are answering. This is something new we added to the site, hope it is helpful!

      Cheers, Zoë

  39. Hello Im writing because I want to promote your wonderful book on my new youtube show called hook and cook its a how to fish and cook with emphasis on economic and sustainable living I have read your standards for doing so. it will be short video showing the basics then a short pitch and directions where they can buy the book and of course and see your own youtube videos. and would be more than happy for you to approve it before i put it in with my material we have 2 eps in the can being edited any response would be appreciated. Its one of the better investments I’ve made
    in improving my food and living standard and it will always have a place on my book shelf.

    Gary Simmons

    • Gary: All of our standards for how to use our materials are in this post (above). Please don’t re-print the recipes, and of course, text from our books is copyright-protected. But we’d be pleased to see your video, thanks. Jeff

  40. I’d like to try using organic, stone ground 7-grain bread flour for my ‘basic’ dough. Can I substitute the 7-grain for wheat flour in your recipes? Any changes I need to make? I just got your Healthy Breads book and maybe I missed it but don’t see a reference for 7-grain bread flour (you list many other varieties). I’ve made breads for years and actually loved kneading…except for the mess! Love this approach! Already made one loaf of the master recipe (using the wheat/unbleached flour mixture) and it turned out terrific. Can’t wait to make another loaf!

    • Hi Lis,

      I am not familiar with the 7-grain bread flour. Can you tell me what grains are listed in it and I can help you adjust?

      Thanks, Zoë

  41. Thanks Zoe! I really don’t know… I used to use Bob’s Red Mill because we lived in Oregon. Now we live in Hawaii on Maui and there just isn’t as many choices! We used to love the 7 grain breads, so I know it will work… just don’t know the slight modifications. Looking at buying the Great River flours since Amazon will ship here! http://www.amazon.com/Great-River-Organic-Milling-25-Pound/dp/B0049YMC3Q/ref=sr_1_1?ie=UTF8&qid=1345055907&sr=8-1&keywords=seven+grain+bread

    • Hi Lis,

      It looks like many of the grains listed are low protein flours, which means it will not have much structure. I recommend that you add an additional tablespoon of vital wheat gluten to the dough so that the bread isn’t too dense. You may also end up needing an additional tablespoon of water if the dough feels too tight. That will all depend on the which grains are in the mix.

      Enjoy, Zoë

  42. I am planning on giving loaves of bread made with your recipe for Christmas gifts, however I have not figured how to get approximately 20 of them baked and kept fresh.
    What is best way to store the bread until it is given, freeze, wrap in plastic wrap and put in frig or what.
    THANKS so much
    bj

    • BJ: sadly, none of these work well. Plastic softens the crust, paper bag allows it to dry out. Freezing is the only option– but it’s not a good one.

      Breads made from dough that has developed more “sour” stores better… and the sweets store better; could get away without freezing. And round loaves stay fresher than flatbreads or baguettes.

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