The NEW Breadin5 Recipe is on the Gold Medal Flour Bag!

Gold Medal Flour with Breadin5

This weekend I went to the market and bought a bunch of flour. This is nothing unusual for me, as you can imagine. I absentmindedly put several bags of Gold Medal Unbleached All-purpose Flour in my cart, got home and unloaded the bags into my flour bin. That’s when I finally looked at the bag and nearly fell over. There was a logo I recognized, as if I was looking at a family photo, it was our Breadin5 logo, right on the front of the flour bag. Holy-Buckets-of-Dough-Batman, our recipe from the NEW ABin5 is on the bag of Gold Medal Flour!

New ABin5 recipe on the Gold Medal Flour bag | Breadin5.com

We’ve always tested our recipes with Gold Medal, so when they suggested we pair up to share our recipe with their customers, we thought it was a great idea, but I didn’t expect to see the bag on the shelves until this fall. I was caught completely by surprise. Pinch me. Scan the shelves of your local markets and see if your store is carrying it. A friend in CA said she found it too, so I know I didn’t dream this.

The new edition of the best-selling bread cookbook

Here’s the recipe from the bag. Everyone understands that the towel is to be removed from the oven glass before closing the oven door? Some older ovens were made without tempered glass and if you want to be extra careful, protect it. Not a lot of space for clarification on those bags, and some people were confused:

Recipe on GM bag

The new book will be out this October in all retail stores, but you can pre-order The New Artisan Bread In Five Minutes a Day any time. 

Note: Gold Medal Flour is a sponsor of BreadIn5 LLC’s promotional activities.

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47 thoughts on “The NEW Breadin5 Recipe is on the Gold Medal Flour Bag!

  1. Congratulations, and how exciting. I am already planning on getting the new edition. It was your book that got me to try bread making. My friends enjoy getting all the different breads that I try. I am having a great time trying all the different recipes.

  2. What a great honor and well deserved! I love your gluten free recipes. Until I bought your book I had no idea that gluten free bread could be shaped and baked free form! You two rock!

  3. I have all 3 of your books. It makes me very happy that I’m able to make all the bread and pizza we want with my own dough. I keep a slightly modified version of your whole wheat master recipe (I substitute some ground flax meal for some of the AP flour) in the fridge at all times. We call it the “magic” bucket of dough because it can be turned into almost anything we want: bread, rolls, bagels, pizza, calzone, pita, etc. Will the recipes in the new book all be for AP flour or will there be whole wheat recipes as well? Thank you.

    • Hi Wendy,

      Thank you, I love the idea of a “magic” bucket! We added some more whole grain recipes to this edition, but the Healthy Bread Book is still the go to for the most whole grains!

      Cheers, Zoë

  4. Found the Gold Meal Flour with your symbol on the bag in AR!! Going to try & make the correct recipe for WW bread this week, although the addition of 1/4c water did help. I just have a VERY dense loaf of bread, still yummy!!

    • Hi Danielle,

      That is so cool, thanks for letting us know! Good luck with the WW loaf, let us know if you have any questions!

      Cheers, Zoë

  5. I have all of your books, curious to know how much a difference there is in the new bread in 5 recipe compared to the original.

    • Hi Steve,

      There are 160 additional pages of recipes, photos and techniques in the NEW book. Plus, all of the recipes, old and new, are done in cup measures and weights, for those interested in using a scale to bake. We’ve streamlined certain things and gone into more details with others. I think you’ll be pleased.

      Cheers, Zoë

  6. This is so awesome, Jeff & Zoe! What a great looking bag! I can’t wait to find it at my store! I would love to feature the recipe on my blog! Looking forward to seeing you all in October!

  7. just had to let you know my grandkids from PA came for a visit and wanted to make the braid bread (challah). My granddaughter brought a friend with (8 years old) and my grandson is 11. we had a great time making the bread. and they were thrilled to take it home…(they did leave me 1/2 loaf) thanks for your wonderful book, will be buying the new one for my daughter…..

  8. I am looking forward to this new cookbook. but first: Hi, I am new to FB but not to baking. Ran into a problem, followed boule master recipe. I got a very good rise and placed it in refer for a couple of days. I took it out tonight, pulled a pound off clocked and formed a ball, rested for 50 min at room temp 75 degrees annd got a small rise. Placed it in a 450 oven steamed and baked 30 min. Beautiful crust but no spring in the oven, in fact hardly rose at all. Size was 3.5″ high, 7″long and 5 across.
    Good golden crust and tight crumb. I use Red Star Active Dry yeast, 2 pound block, kept frozen. The flour is Con-Agra AP flour bought at Costco. Thanks.

    Like · Reply · Yesterday

    • Have you been through the FAQ’s page, esp “Dense Crumb…” here on the website? Try a longer resting time before baking (90 min).

      • Thanks Jeff. I made a new batch with some Gold Medal flour I had. What a big difference! Let the baking begin.

  9. I looked in a few of our local grocery stores and found the Gold Medal flour bag with the recipe on it. Now I can just tell my friends to buy Gold Medal unbleached flour and the recipe will be there….
    Congratulations …Can’t wait for the new book…..

    • Hi Mike,

      It does have whole wheat doughs and we talk you through how to increase the whole grains even more. This recipe differs from our Whole Grain master from Healthy Bread in Five.

      Thanks, Zoë

  10. Just found the recipe on the back of the GM flour bag here in CA. It calls for 1 yeast packet while the original ABin5 recipe uses 2. Which one is right?

    • Hi Nick,

      Both are correct, the dough will work well with both amounts of yeast. Our original book had lots of yeast, to guaranty a quick rise for those who might thing the process takes too long. With much experimenting we’ve decided that the difference in time between 1 and 2 packets is not significant enough for most bakers to notice, so now it is just a matter of taste.

      Thanks! Zoë

  11. I live in Kauai, where “bread” (quotation marks intended) is $5.99/loaf. Your wonderful, wonderful book (which I wisely chose to pack in our boxes) has literally filled our lives with goodness. Thank you for sharing your wisdom and spreading the gospel, so to speak. Looking forward to v. 2.0! Also, I’ll check Gold Medal labels here and see if it’s made it across the Pacific. <3

  12. got the book…read web sites..ready to bake..Question..I have an old Jenn-Air electric convection oven. Any special suggestions would be most appreciated. Thanx

  13. Want to try the Artisan Free-Form Loaf that I found on the GM Flour bag. Why cover the oven window with a towel? Is there danger of the winder breaking? Towel is on the outside, I assume.

    • In older ovens, without tempered glass, there can be an issue. To be extra careful, open the oven door and lay the towel on the inside– so it’ll protect the glass if you drip water on it. Then remove before you open the oven door. It’s explained better in the book, where we have more space: http://amzn.to/17Rw23Y

  14. i just made a batch of 100% whole wheat from your book. The dough did not rise like the master recipe and it seem very dry. Is this normal?

    Annie

    • Hi Annie,

      It may not rise quite as much as the master recipe, but it will be nearly the same. If your water was a bit cool it may just take a little longer to rise. What brand flours are you using? It may be that you need to add a bit more water to the dough next time.

      Thanks, Zoë

      • Thank you Zoe. Can you tell me if the dough should be as spongy as the master recipe. It seems really hard.

      • Hi Annie,

        It may be a little less wet, but not by much. If your dough is hard, it may be too cold (does your refrigerator tend to run cold?) or too dry. Have you watched any of our whole wheat videos? You will get a sense of how wet our dough is. What brand flours are you using?

        Thanks, Zoë

  15. I bought the Gold Medal Flour that has your recipe on it in Millington, TN (Memphis). I’ll definitely try the recipe.It looks like my kind of recipe.

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