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Announcing our 3rd book: Pizza and Flatbread in Five Minutes a Day…
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by Jeff, December 29, 2009
Filed Under Recipes | 150 Comments
(… and a recipe for pitas from so-called “Cornell” dough). Don’t quote me on the title, because that will probably change five times before our third book is released in late 2011. But we know for sure that it will have pizza and flatbreads from all over the world—plus, the recipes will be complemented with soup, salad, and dip recipes so that these pizzas and flatbreads become the basis of an entire five-minute meal. As in all our books, the idea is to do all the mixing once, but serve many times from a big batch. That’s a perfect fit for soups and dips (and you can get a salad ready while your bread’s in the oven).
Turns out that you can make great flatbreads (like the pitas above) using a modification of our Whole Grain Master Recipe (that original appears in Healthy Bread in Five Minutes a Day). The modification was inspired by ”Cornell Bread,” a bread baked from soy-enriched dough originally developed as a vegetarian protein source during World War II. Many of you have asked us about whether our recipes work with some soy flour— they do… Return to FAQs page, or…
In the 1940’s, war rationing took hold, and panicky parents began to wonder whether their families were going to be able to meet nutritional needs, especially those with growing children. Back then, most Americans believed that you couldn’t be healthy without eating meat, which was one of the most strictly rationed goods.
Money was also tight; between the ration stamps and dwindling income, Cornell University nutrition professor Clive McKay was motivated to develop a high-protein dough that baked into what became known as “Cornell Bread.” To replace the protein and nutrition people were missing from meat, McKay added non-fat dry milk, wheat germ, and soy flour. Along with Victory Gardens, “Cornell Bread” was promoted to dutiful families as a way to stretch budgets at a time of national emergency.
Here’s what blows my mind about Cornell Bread: the original is made almost entirely from white flour! McKay understood that Americans still hadn’t embraced the nutritional value (and good taste) of whole grains. White bread was still viewed as the pinnacle of developed bread-cuisine, and he needed something that would be embraced by everyone.
When I saw the original recipe for Cornell Bread, I was struck by how much skim milk powder, wheat germ, and soy flour was needed to make white bread more nutritious. I decided to use McKay’s ideas to create a super-fast, nutritious pita bread, but start with more whole grains so I wouldn’t need as much soy and milk powder.
The Master Recipe in our second book is based mostly on whole wheat flour and other inexpensive ingredients, so I used that as a nutritious and economical basis for Cornell pitas. Because whole wheat is so much more nutritious in the first place, I felt comfortable decreasing the wheat germ, soy flour, and skim milk, letting the grain flavors shine through.
And like all our recipes, stored dough is the key for busy families: if you have the dough mixed and ready to go every day, whenever you need it, you’ll make your own bread as often as you like.
Best news of all: all the ingredients for a four quarter-pound pitas cost less than 70 cents! When you do the math, you’ll see what I mean. Remember that the full batch makes enough dough for over sixteen pita breads. Buy your yeast in bulk or in 3-pound packages to realize the most savings. When you’re done with this quick and inexpensive recipe, you’ll have 4⅓ pounds of dough that will develop lovely sourdough flavors over its 5 days of storage. With our method, you just pull dough out of the storage container as you need it. Because that recipe has no milk, it can be stored for 14 days in the refrigerator. In addition, we go through the steps for forming loaf-shaped breads (Cornell dough can be used similarly). As you look over this recipe, you’ll also find pictures and instructions from our other pita bread postings (click here). Or, here, for Turkish-style pita. And here’s a version done over a hot grill (click here).
2. Add the water and mix with a spoon to form a wet dough. Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature. NEVER PUNCH DOWN or intentionally deflate. The dough will rise and then begin to collapse. Refrigerate and use over the next 5 days, tearing off quarter-pound lumps for pitas as you need them, or grapefruit-sized balls if you want to make a loaf bread (see end of recipe for instructions on loaf breads). The dough can be used immediately after the two-hour rise but is easier to handle when cold.
3. On baking day, pre-heat the oven to 500 degrees for 30 minutes, with a baking or pizza stone on any shelf in the oven. If you don’t have a stone, a cast-iron pan works well.
4. Cut off a peach-sized piece of dough (about a quarter-pound), using a serrated knife or kitchen shears. Quickly shape into a ball by pulling the top around to the bottom while rotating quarter-turns as you go. DON’T KNEAD or otherwise overhandle—you don’t want to knock gas out of the dough. Place the dough on a pizza peel or wood cutting board (preferably with a handle). Using a rolling pin and dusting with flour, roll out in a circle-shape to a thickness of 1/8-inch. Use enough flour so the dough doesn’t stick to the board.
5. Just before baking, use a pastry brush to paint the top with water and sprinkle with seed mixture. Slide the bread onto the pre-heated stone or cookie sheet and bake for about 5 to 7 minutes and bread is just beginning to brown. Whole grain pitas don’t puff quite as much as white pitas.
6. Wrap with a clean cotton towel for the softest, most authentic result. Allow to cool inside the towel.
7. Split open with a fork and enjoy as a sandwich bread or with dips.
Comments
kellypea said...
December 29, 2009 at 11:27 am
Now that my husband is completely hooked on the crusty roll recipe made with the master recipe, I’ll have to steer him in this direction…
John Davies said...
December 29, 2009 at 11:58 am
I’m really looking forward to this book. A local Italian/pizza restaurant has a Thai chicken flatbread that I’d love to be able to duplicate.
Margaret` said...
December 29, 2009 at 12:24 pm
I’m Excited. Another great bread book coming.
Lynn said...
December 29, 2009 at 1:04 pm
Just a curiosity question…. How long do you expect it to take to sell out of the first edition of your book? When do you expect a 2nd edition (with all errors from the first edition corrected) to be available?
Judy said...
December 29, 2009 at 1:04 pm
Will the excitement never end!!!! This is wonderful. I’m participating in the HBin5 Bread Braid. We should be done baking every bread in HBin5 just in time to start on the new book!! Love my ABin5 and HBin5. Thanks, Jeff and Zoe.
LindaDV said...
December 29, 2009 at 1:07 pm
2011?! Two whole years?! Maybe it will take that long to work through the new book. Happy testing recipes!
jeff said...
December 29, 2009 at 1:12 pm
John: Tell us more about this chicken flatbread and maybe we’ll put it into the 3rd book…
jeff said...
December 29, 2009 at 1:14 pm
Lynn: We’d expect that the first edition will sell out within the first six months, but check with your local bookstore, and if this is important to you, don’t buy online (you can’t tell which edition you’re getting online). Jeff
Pat Deck said...
December 29, 2009 at 1:52 pm
I have to wait until 2011???? I want it NOW!!!! (shades of the blueberry girl in Charlie and the Chocol;ate Factory)
On Chriustmas morning, I made cinnamon buns from the brioche recipe in the ABin5, and my family almost forgot about opening the presents. Here’s a tip: to make the buns more like traditional “sticky buns”: pour some Karo syrup into the pan along with the butter and brown sugar before you put the raw buns on top.
Bubbles LaTour said...
December 29, 2009 at 2:12 pm
Woo-hoo!
Tara said...
December 29, 2009 at 2:59 pm
Well now, isn’t that just great news for all of us!
Julie said...
December 29, 2009 at 3:17 pm
Great! I’d love to see a recipe that either uses Italian 00 flour or makes something that works like it for pizza. I love how it stretches, how it puffs when it bakes on the edges, and how it tastes!
Marcy K. said...
December 29, 2009 at 5:15 pm
I love both books!!! And I would love to make this Cornell recipe. I had a Cornell recipe from a very old cookbook and it was great. I found an unopened package of Soy Flour that has always been kept in the Freezer and it says best by 1/09 do you think it would be ok to use it? Also, for your 10 grain bread in the new book, can you substitute the Bob’s Red Mill 5 grain cereal? Can’t find 10 grain anywhere here and Publix did not have luck ordering it but they always have the 5 grain. Thanks so much for making Bread making so much fun.
John Davies said...
December 29, 2009 at 5:23 pm
Jeff-
The sauce is a sticky somewhat sweet sauce with a bit of heat and Thai spices. There are chunks of chicken, whole peanuts, and julienne carrots under the cheese.
I just ordered one and took pictures. I’ll send the pictures via email.
The restaurant is http://ww.lacappellapgh.com in Fox Chapel (outside of Pittsburgh)
Pam said...
December 29, 2009 at 5:41 pm
Oh, I can’t wait for this new book. I use your olive oil dough all the time for pizza. I can’t imagine how you are going to top that!
Natanya said...
December 29, 2009 at 6:23 pm
Congrats on the new book. I bet our baking group will be just about ready for it when it’s done. Until then, I’m ready to roll up my sleeves and learn about healthy bread baking.
Cynthia said...
December 29, 2009 at 7:21 pm
Zoe,
Since Epithany/Mardi Gras season is coming up soon, I was wondering if you could give us an AB5 recipe for King Cake? I usually make it the old way, which takes forever…Thanks!
Nate @ House of Annie said...
December 29, 2009 at 8:36 pm
Waiting expectantly for the new book. I love flatbreads! Thanks for sharing the recipe.
Cristie said...
December 29, 2009 at 10:00 pm
Great news! Can’t wait to hear more about your new book, love the idea.
zoe said...
December 29, 2009 at 10:37 pm
Hi Pat,
I will give your Karo syrup a try, sounds like a great idea.
Sorry to make you wait, we have lots of pizza to eat and test, but it is research we are happy to do! 
Thanks, Zoë
zoe said...
December 29, 2009 at 10:38 pm
Hey Bubbles,
We were inspired by your pizza parties with your granddaughter! 
Happy New Year! Zoë
zoe said...
December 29, 2009 at 10:45 pm
Thanks Tara!
Happy New Year! Zoë
zoe said...
December 29, 2009 at 10:48 pm
Hi Julie,
I agree! We will be doing a recipe (or two) with the 00 flour and also providing an alternative to it for those who can not get it easily.
Thanks, Zoë
zoe said...
December 29, 2009 at 10:53 pm
Hi Marcy,
If you have been storing the soy flour in the freezer I bet it will be just fine to use as long as it was wrapped tight.
You can substitute the 5 grain cereal with very little difference, if any, in the recipe.
Enjoy! Zoë
zoe said...
December 29, 2009 at 10:54 pm
Hi Pam,
The olive oil dough is wonderful and we will incorporate that into some of hte recipes, but there are many others that we are excited about and some techniques that will improve the results!
Thanks, Zoë
zoe said...
December 29, 2009 at 10:58 pm
Thanks Natanya,
I can’t wait to see all the bread you are baking in the group!
Enjoy and Happy New Year! Zoë
zoe said...
December 29, 2009 at 11:00 pm
Hi Cynthia,
Oh boy, thanks for reminding me about this special bread. I remember people talking about it last year and I meant to give it a try. I will for sure experiment with a recipe and let you know!
Thanks, Zoë
janknitz said...
December 29, 2009 at 11:10 pm
I have a batch of 10-grain sitting on the counter tonight and wanted to share a tip with you.
I find the dough MUCH easier to mix if I measure all the dry ingredients out in a separate bowl and whisk them together, then mix about 1/3 of this dry mixture at a time INTO the liquids. This is much easier than mixing the liquid into all of the dry ingredients at once, and I never have dry pockets of dough to deal with. I use a dough whisk which also helps a lot.
This method does “dirty” another bowl, but one that’s very easy to clean (and since I weigh rather than use measuring cups it’s a good trade off).
I’m looking forward to trying this loaf. My “10 grain” is really 7 grain cereal from the bulk bin at the local organic market, but I think it will be fine.
Love your books and ‘ll definitely be one of the first in line for your new “flat breads in five” book!
Sheri said...
December 29, 2009 at 11:21 pm
Sooo exciting!
Mary J said...
December 30, 2009 at 2:25 am
Hi Zoe & Jeff,
Love Pita Sandwiches and have to have my Pizza
fix at least twice a month. New recipes — sounds
addicting!
Plan to make Red Beet Buns, page 181, in your
HB in 5 book. Have you or anyone out there in
cyber world used these as Hamburger Buns?
Appreciate all the work you both do to keep us
in bread heaven.
Cathie said...
December 30, 2009 at 6:58 am
OOOHHH! Will you have a Pizza Blanca recipe? It is my absolute favorite.
Thank you, thank you, thank you (I know I have thanked you before, but am still thankful) for writing your books. We love them here and so do my neighbors (because I bake them bread). My favorite neighbors got Panettone, some got Pumpkin Oatmeal, and others got fresh hot donuts made with Challah dough.
What a great topic!
Katie @ goodLife {eats} said...
December 30, 2009 at 8:27 am
Congratulations! Looking forward to more amazing recipes from you. So happy for your success!
jeff said...
December 30, 2009 at 9:00 am
Mary: People often want a soft-crusted roll for hamburgers, because you bite through it and a crisp crust can be uncomfortable to the roof of your mouth. The Beet buns aren’t super-crispy, but you may find them a little too firm for this purpose. If so, you can soften the result by either adding oil or butter to the liquid ingredients; I’d guess about a quarter-cup swap for water would do the trick, everything else stays the same. Or you could brush the tops with oil or melted butter just before baking.
See what you think… Jeff
jeff said...
December 30, 2009 at 9:01 am
Thanks Cathie… assume you mean Pizza Bianco, and we’ll certainly have something like it in the book. Jeff
jeff said...
December 30, 2009 at 9:02 am
Jan: We’re in favor of anything that makes it seem easier for you– which translates into more homemade bread being baked! Thanks for the tip. Jeff
Diane said...
December 30, 2009 at 9:25 am
Can I make the Vollkornbrot: 100%Whole Grain bread using rye berries instead of rye flakes? I am lucky enough to have gotten some from a local farmer. Thanks!
Elle said...
December 30, 2009 at 9:31 am
Congratulations on your third book–I’m thrilled for you guys! I’d say 95% of the time, we have dough in the fridge and ready to go at a moment’s notice–and it’s all thanks to you, Jeff and Zoe! You’ve changed the way we look at yeast breads–they’re nothing to be afraid of anymore. And best of all, we don’t need to plan our day around baking bread! Our guests enjoyed fresh baked bread all through the holidays and they thought I’d slaved over it. haha!
These pita breads look and sound perfect for my family–will be sure to whip up a batch soon!
Sue D said...
December 30, 2009 at 9:46 am
What great news, Jeff and Zoe. Pizza and Flatbread — wish we didn’t have to wait so long. Your recipes are great. I made caramel rolls with the brioche dough on Christmas morning. I used the rest of the dough to make the best butter-horn rolls ever. Happy New Year!
Hilary said...
December 30, 2009 at 11:26 am
Congratulations! The Chicago Sun Times food section published its “Best of 2009″ today, and right at the top of the page is Baguettes adapted from your first book. The comments say “absolutely the easiest yeast bread ever…a terrific bread”
Praise well deserved!!
Karen said...
December 30, 2009 at 11:34 am
I am new to your method, and just baked my first loaf of HBin5 last night. Can’t wait for the new book I almost jumped for joy at my desk.
Congratulations on your sucess, and thanks for sharing such a delicious idea, it has changed my world.
Helen in CA said...
December 30, 2009 at 1:55 pm
PFin5 add to ABin5 & HBin5. LOVE IT!!! Yippee & wahoo. And I like the idea of a scatter of recipes to “go w/” the breads.
Do you recommend any particular seeds or seed combo for the above recipe? Yes….I know I can put on what I want. And it’s an opportunity to really taste different seeds. See what they bring to the bread.
Now that I’ve got the bunch from the combo from HBin5 Master Recipe, I will try the individuals.
All that said……what do Y’All like?
Michelle C. said...
December 30, 2009 at 7:27 pm
Wow! I love the first 2 books, and have used the Olive Oil bread for pizza dough with great success, too. We love flat breads, make pizza every Friday, and are really looking forward to next year’s book!
zoe said...
December 30, 2009 at 7:53 pm
Hi Elle,
Thank you so much for all of your support, it is wonderful to hear that you are baking so much. It is particularly wonderful to hear that it is such a joy and not at all intimidating. It really is fun.
Thanks and Happy New Year! Zoë
zoe said...
December 30, 2009 at 7:54 pm
Thank you Sue,
Those butter-horn rolls sounds amazing!
happy New Year, Zoë
zoe said...
December 30, 2009 at 7:56 pm
Hi Hilary,
Thank you for letting us know, it is very exciting that they listed our book in the best of!
Happy New Year! Zoë
zoe said...
December 30, 2009 at 7:57 pm
Hi Karen,
Thank you for the lovely note, so glad your first loaf was such a success.
Enjoy, Zoë
zoe said...
December 30, 2009 at 7:59 pm
Thanks Helen!
I love the pita with sesame and black sesame seeds. They have a deeper, smoky flavor. Another favorite is a za’atar mixture.
Enjoy, Zoë
zoe said...
December 30, 2009 at 8:25 pm
Thank you Michelle,
It is a really fun project to work on!
Happy New Year! Zoë
Andrew said...
December 30, 2009 at 8:53 pm
Speaking of flatbreads, I tried Msemmen today. The flavor was amazing, but I had a little problem while making it. I rolled out the dough and poured the whole oil-spice mixture on it. When I tried to roll it into a log, I noticed that there was way too much oil, which ended up spilling out. It seemed like there was 2 or 3 times too much oil. Is the mixture supposed to be split among two or three flatbreads, or am I doing something wrong?
Andrew said...
December 30, 2009 at 9:07 pm
The Cornell-style recipe requires three ingredients that I don’t currently stock in my kitchen (soy flour, milk powder, and wheat germ), so I’m naturally a little skeptical. How will the results improve if I use this recipe? Thanks!
jeff said...
December 31, 2009 at 6:44 am
Diane: About Vollkornbrot, yes, go ahead and use the rye berries, but make sure you let this soak together for 24 hours before using the dough. Jeff
Lynn said...
December 31, 2009 at 8:15 am
Thanks, Jeff, for telling me when to expect the 2nd printing of the book.
I can’t wait to get the 2nd book, and I’m already look forward to the 3rd. I typically use the boule recipe from the 1st book for pizza dough. It work just fine. I like to grind my own grain, too, so I expect that I’ll soon begin making more breads from book 2.
On Christmas Day, I used the Challah recipe from book 1 to make monkey bread. I had leftover dough that I’d planned to use later, but an accident necessitated the leftover dough being thrown away! Boo-Hoo! I was really looking forward to using that. Not to worry, too much. I’ll just quickly mix up another batch! Thanks for making it so easy to try lots of different kinds of bread. I was used to making one kind, and your books have given me lots of different options!
Thanks so much!
Shout out to John Davies who must live in the Pittsburgh area (I live in Westmoreland County). GO STEELERS!!
Marilee said...
December 31, 2009 at 11:14 am
I received HBin5 for Christmas and have my first batch of the master dough bubbling away on my counter. I’ll bake tomorrow. It’s New Year’s Eve after all.
Question… I was a little confused. You wrote above ” When you’re done with this quick and inexpensive recipe, you’ll have 4⅓ pounds of dough that will develop lovely sourdough flavors over its 5 days of storage. With our method, you just pull dough out of the storage container as you need it. Because that recipe has no milk, it can be stored for 14 days in the refrigerator.”…. did I miss something? Is the 14 days for the master recipe and the 5 days for the Cornell mix flatbread? Logic tells me so, but clarification needed. thanks.
Veggie Virginia said...
December 31, 2009 at 1:38 pm
I just got the first book and am looking forward to trying all the recipes, but I have a question about the non-stick loaf pans. I try to avoid non-stick products, is there any alternative? Has anyone tried lining the pans with parchment paper? Thanks for the book. I have my first batch in the fridge right now and I look forward to never buying bread again.
Rosalie from New Mexico said...
December 31, 2009 at 4:04 pm
Happy New Year Everyone!
Congratulations Jeff & Zoe on your new book. I just got the 2nd one and it will most likely take me all year to get through it. I’m particularly intrigued with the go-togethers in book 3 as well as breaking into a different type of bread.
Earlier this week I made the Whoe Wheat and Brown Rice bread. I didn’t have any gournd flax seed but I did have about a cup of rye flour left in the bin and used it instead. I had baked brown rice in the fridge and used it. Sometime I make it with chicken broth but I could not remember if I did this time or not but the bread came out wonderful. I made a loaf as well as 2 free-formed and they are so crispy and crunchy and the flavor is great. It also toasts up super. The rye flavor actually came through! I’m looking forward to making some of the fruit and veggie breads. I have a grandson that is really a picky eater…if these breads work out I will pass along to my daughter who is a wonderful cook. We’ll see if we can get more veggies into him.
Thanks for all that you do for us and I’m sure you will enjoy trying out all the new recipes for the new book.
Rosalie from New Mexico said...
December 31, 2009 at 4:21 pm
Hi it’s me again…I just looked up za’atar and it’s not just a seed mixture but a type of spread and it sounds wonderful. Zoe, would you please elabarate on how you make your version. Wikipedia indicated that in the distant past many of the women in the Middle East didn’t even share their recipes with their daughters so this must be a very special item or at least very individual in nature. Thanks for sharing.
jeff said...
December 31, 2009 at 4:22 pm
Lynn: Go Steelers indeed; was just in Pittsburgh to be on KDKA-TV, here’s the link to view the video http://kdka.com/food/Recipe.Healthy.Bread.2.1377846.html#Whole%20Wheat%20Christmas%20Stollen
jeff said...
December 31, 2009 at 4:25 pm
Marilee: The basic recipe, at http://www.artisanbreadinfive.com/?p=1087, has no milk and can sit in the fridge for 14 days. The Cornell recipe, at http://www.artisanbreadinfive.com/?p=1365, has milk powder and can only store for five days. Jeff
jeff said...
December 31, 2009 at 4:31 pm
V-V: Parchment paper works great, but you should be aware that all commercial parchments have their own non-stick coating (silicone). Other option is a well-seasoned cast-iron pan, or an enameled one. See our post on this at http://www.artisanbreadinfive.com/?p=552
jeff said...
December 31, 2009 at 4:33 pm
Rosalie: Love that rice-based bread, I agree- very crunchy in all the right ways. Thanks for all the kind words too, really means a lot. Jeff
Andrew said...
January 1, 2010 at 1:27 am
I was reading through the comments for another post at http://www.artisanbreadinfive.com/?p=1121#comments and found that someone else (Ruth) had the same problem with the Msemmen recipe that I mentioned above. At least I’m not just crazy.
Annie said...
January 1, 2010 at 11:22 am
I’ve been enjoying ABin5 for several months, and just got HBin5 for Xmas. Your recipes have changed my world, and my family & friends are terribly impressed! None of my friends bake bread, so I made mini-loaves as part of my holiday gift baskets for them, and they were THRILLED. Thank you so much for making it easy for me to share delicious bread! I am looking for to the next book.
jeff said...
January 1, 2010 at 2:09 pm
Andrew: The msemmen filling is intended for the one dough round. Maybe you’re not ending up with a large-enough rolled-out dough round? Try just rolling it a little thinner, then the filling will be distributed over a larger surface. If that doesn’t work, just halve the filling ingredients. About the Cornell Bread, those ingredients are just designed to boost nutrition, drop them if you don’t care so much about that and make our regular whole grain Master at http://www.artisanbreadinfive.com/?p=1087.
Annie: Thanks for the kind words!
Jeff
jeff said...
January 1, 2010 at 2:12 pm
Annie– thanks for the kind words
janknitz said...
January 1, 2010 at 5:20 pm
I had fun on NY eve day making a mushroom “strudel” and then an apple “strudel” from ABin5 brioche dough.
It was wonderful and easy. I just rolled chilled brioche dough around the fillings and baked. I love the ease and convenience of the AB in 5 doughs!
One trick was that I reduced the recipe–I only made 1/3 of a batch. Since the original amount calls for 8 eggs, I used only two for a 1/3 batch, on the theory that the dough would be a little less wet and easier to handle, and it worked out fine. The dough was still rich and delicious–it didn’t suffer from the small decrease in egg–and it was very easy to roll out with very little additional flour. And 1/3 of a batch was just right for a good sized mushroom strudel and a small apple strudel (which was more of an afterthought, anyway).
Gotta love the versatility of this dough. Thanks again, Jeff and Zoe!
zoe said...
January 1, 2010 at 6:49 pm
Hi Jan,
That sounds wonderful. We have a whole grain apple strudel in HBin5, and it is wonderful. I am loving the idea of the mushroom strudel and may have to make that for my extended family who is coming for dinner this weekend!
Thanks, Zoë
Lynn said...
January 1, 2010 at 8:04 pm
Jeff, I rarely watch TV, so I didn’t see you on tv, but I did see the video footage online just after. I’ve been telling all my friends about your book, so I sent the link to the video to all of them.
Tomorrow’s the big day when we find out if the Steelers will make it to the play-offs. I’m not holding my breath, but I’ve got my fingers crossed REALLY hard.
GO STEELERS!
Louis said...
January 1, 2010 at 9:08 pm
I would like to make several different doughs to send back with my daughter to college so she can bake them as needed. You reference once that the dough can be frozen. Is there any helpful hints on thawing and care? What shelf life will it have? I love your new book. Louis
zoe said...
January 1, 2010 at 10:09 pm
Hi Louis,
I’ve had the best luck freezing dough that is not too old. Allow the dough to have its initial rise and then refrigerate immediately for a few hours, then wrap in one pound packets and freeze. When she is ready to use the dough let it sit in the refrigerator over night and use as if it came from the bucket. You can freeze the dough for about 3 weeks.
Enjoy, Zoë
Rene said...
January 2, 2010 at 9:32 am
Thanks for giving us a preview of the new book. I’m curious, have you calculated the nutritional info on the Cornell dough?
I just got HBin5 for Christmas and can’t wait to try it out. I love this site as it always inspires me to be more creative. Thanks for the books and for supporting this site as well – these are the best and most useful cookbooks I’ve ever owned (and my family has a large collection so that’s saying something).
Happy New Year,
Rene
jeff said...
January 2, 2010 at 4:15 pm
Rene: Thanks so much– haven’t calculated that, but check out http://www.artisanbreadinfive.com/?p=1319 for more info on how to do those calculations. Jeff
Amy K said...
January 2, 2010 at 7:53 pm
Made a whole wheat and wheat germ challah today from dough I mixed up yesterday – it was delicious – planning to use the dough to make some challah rolls tomorrow. Have you tried baking this dough in a loaf pan – it had a great texture and seems as though it would make a good toasting loaf. FYI, the double egg wash tip did help with the shine.
zoe said...
January 2, 2010 at 10:17 pm
Hi Amy,
This dough makes a wonderful loaf bread. Here is a post on making a loaf http://www.artisanbreadinfive.com/?p=904.
Enjoy, Zoë
CC said...
January 2, 2010 at 10:51 pm
The new book sounds like it will be my favorite (I have both your books) My son just finished leftover ham on the whole wheat brioche and says it was the best ham sandwich he ever ate! Gave several loaves of the master recipe to friends for Christmas and they were shocked that it was homemade.
CC said...
January 2, 2010 at 11:05 pm
Jeff, (and Lynn)
I’m also from Westmoreland County and I saw you on KDKA while my son was getting his wisdom teeth out, fortunately you came on while I was still in the waiting room, of course I had to tell everyone else in the room how wonderful and simple your recipe is. I think I made about 40 loaves the first few weeks I had the book!
Zoe and Rosalie, my Jordanian friends introduced me to Zataar, break off pieces of the flatbread dip in olive oil and then in the spice mix and eat, it’s wonderful!
jeff said...
January 3, 2010 at 8:14 am
CC: running joke at our house is that we serve the best tuna sandwich in Mpls!
Assume you know we have a Zaatar flatbread recipe in 1st book?
sue said...
January 3, 2010 at 10:50 am
looking forward to your new book!
I’ve been putting non-instant powdered milk into baked goods to boost nutrition since reading Adele Davis’ “Let’s Cook It Right” back in the 60’s. Unfortunately it’s gotten very expensive–over $5/# last time I checked. So it’s good to hear that you have been able to adapt the Cornell recipe to whole grain flour using less of the milk.
Amy K said...
January 3, 2010 at 2:31 pm
Used the Whole wheat with wheat germ challah dough to make a loaf bread today and it was fantastic – both lovely to look at and delicious!
http://www.flickr.com/photos/akbakes/4241437579
http://www.flickr.com/photos/akbakes/4242211820/in/photostream/
zoe said...
January 3, 2010 at 9:14 pm
Hi Amy,
Your loaf is gorgeous, thank you so much for sharing the pictures.
Thanks, Zoë
ssmmrr said...
January 4, 2010 at 7:55 am
Is there an ‘expiration date’ on yeast? I recently used yeast that has been frozen for about 2 years to make the basic bread recipe and the result was extremely dense. Can yeast be too old?
Rachael Warrington said...
January 4, 2010 at 9:26 am
I have just ordered your first book, and can not wait, well I haven’t waited. I have been using the ones from mother earth news.
We are on a strict budget and making bread at home falls in line with this. I can not wait to read the book and have a cup of coffee with you over it!
Geoff said...
January 4, 2010 at 2:32 pm
I used the Master Recipe in HB in 5 to make pitas, and they seemed to me to turn out great. Do you feel that the MAster recipe is not suited to making pitas and that Cornell variation is necessary to make pitas or is the Cornell version just a variation. Can the Cornell version also be used for regular loaves?
jeff said...
January 4, 2010 at 2:42 pm
Ssmmrr: Yep, there’s an expiration date on yeast but freezing is a great way to get extra time out of it. If the initial rise was OK (things doubled), the problem isn’t the yeast. Do your results improve when you’ve used fresh yeast? If not, again, it’s not your yeast. Are you using bleached flour instead of unbleached? Is your oven temp off? Use a thermometer to check, such as this one http://www.amazon.com/Taylor-Gourmet-Thermometer-Stainless-Steel%252fCopper/dp/B000HB5NA4?&camp=212361&linkCode=wey&tag=arbrinfimiada-20&creative=380725. If these aren’t explanations, just get back to us here… Jeff
jeff said...
January 4, 2010 at 2:45 pm
Geoff: Master recipe makes great pita, I use it for that all the time. Cornell’s just a variation that some readers asked for in order to further boost nutrition. Cornell can absolutely be used to make loaf breads, just like the Master; use the same baking instructions. Jeff
Stefanie said...
January 4, 2010 at 3:09 pm
Made my second loaf today of Master dough (AB5). The loaf split open at the slit. Do I let it rest longer before baking? Make my scoring deeper? Tasted great though.
jim said...
January 4, 2010 at 3:28 pm
I cant figure out your web siteso I dont know where to post this but I want to know why my boule turns out like sponge rubber inside. Not very good. followed your recipe to the T. Everyone else seems to be baking good bread, mine is not. do you know why?
jim said...
January 4, 2010 at 3:31 pm
you need to expand on that notion of stretching the surface of the dough around to the bottom. I saw your video and have no idea what you did. Can you explain further? My bread looks like a train wreck after I try that.
Laura said...
January 4, 2010 at 4:22 pm
This is so very exciting!! I already make pizzas and various flatbreads from the various doughs in both books that I make regularly — so many of your doughs already adapt so well to pizzas/tarts/etc. Yippee!! More yumminess. In the past month, I have gotten two new people hooked on baking bread through your book — it’s a revolution, folks!
CC said...
January 4, 2010 at 6:41 pm
Jeff,
I did see the zataar recipe but did not have any at the time, now that I have some on hand will make with my next batch, My middle eastern friends love my flat bread! says alot about your recipe The pizzas I have made from the ABin5 master recipe have been the best I have ever made, can’t wait for the new book.
zoe said...
January 4, 2010 at 10:04 pm
Hi Stefanie,
This is most often due to the slashes being too shallow. Try making them a bit deeper next time. Sometimes it can happen if the dough has not rested long enough, but I’d start with the deeper slashes.
Thanks, Zoë
zoe said...
January 4, 2010 at 10:10 pm
Hi Jim,
We will be happy to help you figure this out. You may want to start by checking out this post we did on dense crumb http://www.artisanbreadinfive.com/?p=141. I see you’ve already checked out the videos, some show more detail than others so it may be helpful to view more than one.
To create a smooth surface on your dough you want to very gently stretch the dough so that it forms a smooth ball. The trick is to do it gently and use enough flour so that it doesn’t stick to your hands.
What dough are you using?
Thanks, Zoë
zoe said...
January 4, 2010 at 10:11 pm
Thank you Laura!
Cheers, Zoë
Jessie said...
January 5, 2010 at 3:48 am
I clipped out the Olive Oil Fougasse and Master Recipes when they appeared in my local paper almost 2 years ago, and adapted them to use some whole wheat. When I found out you wrote a whole book on whole grain breads I had to buy it. (I love baking bread but hate waiting for it to rise… My only issue with your method is kneading was my favorite part!)
My challah, oilive oil, and oatmeal breads all turn out wonderfully. My problem is my Master Recipe loaves aren’t rising properly, and the loaf is left feeling a bit wet-spongey. I’m mixing in a KitchenAid stand mixer and baking in a preheated cast iron dutch oven. I’ve tried letting the loaf rise for longer but that hasn’t helped. From watching your videos I can tell my dough is also spongier and less elastic than yours (it normally just tears off, I don’t cut it).
I have a couple of culprits in mind: Could I be mixing too long since I’m using a stand mixer? Could my water (from the hot water tap) be too warm? Or do I need to try reducing the water?
Sorry for such a long post. Thanks so much!
jeff said...
January 5, 2010 at 12:00 pm
Jessie: Yes, you may be overdoing it with the stand mixer; to test that, switch to a spoon. Second culprit: the flours. If you are using any bleached flour (the Master calls for unbleached AP), it will be too soupy and won’t be properly stretchy. Third possbility, you just need to decrease the water a touch.
Check them out in that order, maybe? Jeff
Camille said...
January 5, 2010 at 7:55 pm
Your books have revolutionized the way I cook. Case-in-point – I have a cheap, healthy, spur-of-the-moment, late-night vegetarian pizza in the oven right now. What more could a 7-month-pregnant lady ask for? Right. Tums. Thanks again.
zoe said...
January 5, 2010 at 8:50 pm
Hi Camille,
Bravo! Congratulations and enjoy the pizza!
Zoë
Andrew said...
January 6, 2010 at 7:59 pm
Jeff, I tried making the Msemmen again, and this time I was careful to roll it out into a really big circle before adding the oil/spice mixture. It worked, and the amount of oil was just right. Thanks for the tip (and for the great recipe).
The book mentions how thin to roll the dough for the Msemmen, but it doesn’t say what diameter to roll it to. In a later edition of the book, it would be helpful to put the diameter instead of or in addition to the thickness.
Thanks!
jeff said...
January 7, 2010 at 8:13 am
Andrew: Good point. I think we get caught up in the idea that people will probably roll out variable amounts of dough, and aren’t precise about following our instructions. Thanks for catching. Jeff
Jessie said...
January 8, 2010 at 2:17 am
Jeff,
I forgot to mention earlier, I’m using Trader Joe’s white whole wheat and all-purpose flours.
I tried mixing a half batch of master recipe by hand, and the results are definitely improved. Felt stretchier when I pulled it out of the bowl, I actually had to cut it instead of it just tearing off. The loaf also had some oven spring, but it still feels a little damp and dense after it cools.
I’ll try reducing the water 1/8-1/4 cup next batch. Or maybe my oven isn’t as hot as I think it is?
Thanks for the advice!
jeff said...
January 8, 2010 at 8:14 am
Jessie: So long as the all-purpose is unbleached, you should be good. Sounds like you may have been over-kneading with the machine, though I also should have asked to be sure you’re using VWG in high-whole-grain recipes. And yes, you should test your oven temperature, here’s a reasonably-priced thermometer on Amazon: http://www.amazon.com/Taylor-Gourmet-Thermometer-Stainless-Steel%252fCopper/dp/B000HB5NA4?&camp=212361&linkCode=wey&tag=arbrinfimiada-20&creative=380725
Andrew said...
January 8, 2010 at 4:40 pm
Jeff: yeah, usually I get really lazy about amounts because it all works out. For Msemmen, the diameter really matters, so someone trying it out needs to be really careful about both the amount of dough or the thickness. Just getting the diameter right is a lot easier.
I love how responsive you and Zoe are to your readers. I’m sure that’s an important part of the great success you’ve had. Thanks.
Ezzie said...
January 11, 2010 at 8:44 am
Zoe and Jeff, I don’t know if anyone has requested this…but please include a recipe for matzah! I made some this weekend and it went much better than I expected. They make great all around crackers as well!
jeff said...
January 11, 2010 at 9:32 am
Matzah? Basically it’s flour, water, make a paste and roll it out, bake at 400 with steam… Kind of like the crackers on page 233 of the new book. Jeff
Heather said...
January 23, 2010 at 2:25 pm
I just love both of your books. Me and my father have been making bread and loving it. Our fave is the Challah bread.
Cindy said...
January 26, 2010 at 10:00 am
I am so excited about this new book. I absolutely love your breads in the first 2 books. I do have one question though. What can be substituted for the SOY? For personal reasons, I REFUSE to eat Soy, therefore I will not bake with it. Thank you because that will be a deal-breaker for me and many others that I know.
zoe said...
January 26, 2010 at 1:14 pm
Hi Cindy,
We added soy to boost the protein content, but you can get that from other bean flours like garbanzo bean flour. There are only 2 recipes with soy in HBin5, so I think you will find lots of breads that suit your needs.
Thanks so much! Zoë
Cooking Rookie said...
January 27, 2010 at 1:20 am
I just made a pizza with your buckwheat dough from the second book – it turned out really really really good, very soft and fluffy, which I prefer to very crispy doughs. This pizza had a very strange ingredient combination, but we absolutely liked it and declared it our best home made pizza so far:
http://cookingrookie.blogspot.com/2010/01/sun-dried-tomato-and-roast-beef-pizza.html
Thanks a lot for the wonderful recipes!!!! I am completely hooked on bread baking now. Even when I fall asleep I keep planning what bread recipe to try next
zoe said...
January 27, 2010 at 12:45 pm
Very cool Cooking Rookie!
it is a very unusual combination and it looks fantastic!
Zoë
Christine said...
January 30, 2010 at 7:59 pm
I just purchase HBin5 last week and am having more fun with it than I did with ABin5 which was great fun in itself. I now read about your next book on flatbread, etc. I really, really hope you will be including the flatbreads (pizza) we had both in Germany and in France. We absolutely loved them. Each was just a little different but the crusts were very similar. Good luck on your next book. I will be one of your first buyers!
jeff said...
January 30, 2010 at 11:12 pm
Christine: Please feel free to suggest the breads and the countries you had them it, maybe with a few more specifics. We’re still looking for candidates. Jeff
melanie said...
February 6, 2010 at 3:40 pm
So…here is an idea for a cookbook that I have had for a long time, and I think it would go really great with the concept you have here. You take a filling, (such as the mushroom, spinach, feta number from your HB5). Then you give a few different ways to use it – such as a 5 minute mini-pita pizzas recipe, a 60 minute calzone/stuffed foccacia recipe, as a pasta topping, as pizza sticks, etc. The thing I have loved about both of your books is the techniques – but I have consulted other cookbooks for “fillings” and “toppings” to create things the family loves. I really like the idea of having pre-cooked “toppings” in addition to the bread in the fridge.
jeff said...
February 6, 2010 at 5:16 pm
Melanie: Sure, why not? Sounds delicious… Jeff
kit said...
February 7, 2010 at 3:27 pm
wow, i think i’m going to have to get this book.
i absolutely LOVE the msemmen recipe in your “healthy bread” book! i tried it with the whole wheat and flax dough, made with flour i ground myself in my VitaMix attachment. that dough did not get good oven spring for a traditional loaf — my home-ground flour is probably just too coarse to use without mixing in something commercial — but i thought it might make good flatbread. i am new at this, and i was a little daunted by needing to use a rolling pin, but the msemmen recipe turned out to be incredibly easy (i sprinkled all-purpose flour on the whole-grain dough when i rolled it out, which probably helped) to make. the spice and olive oil mix was way too soupy to use it all in one flatbread, which was what the book seemed to imply that i was to do, so i used it to make several, and my family gobbled them up.
i know this would make it a totally different thing, but has anyone tried it with a different combination of herbs or spices?
jeff said...
February 7, 2010 at 3:49 pm
Kit: This will work with pretty much any filling, I’m working on something similar for the flatbread/pizza book. Go for it! Jeff
Jim said...
February 9, 2010 at 3:19 pm
Wicked cool. Another bread book to buy (I want it sooner!!!)
jeff said...
February 9, 2010 at 7:55 pm
Jim: Sooner than what??? Jeff
Jocelyn said...
March 4, 2010 at 9:44 am
Jeff and Zoe,
Thank for writing such a terrific book (Artisan Bread in 5). I make your bread just about every day and my family of six LOVES all of it. Every recipe we have tried has turned out well, every time. (My daughter asked if there was sugar in the bread (no) because it was so good.
Q I would like to make bigger loaves of your Ciabatta, but when I try the crust is much too crunchy and the inside is yet not done. I have turned down my oven temperature, but I can’t get it right. It turns out absolutely perfectly with the size you direct, but if I try to double a loaf, I can never get it to work. Have you been successful doubling the size of a loaf?
P.S. We also love your Montreal bagel recipe–they are exactly like real Montreal bagels. Except no one speaking French.
Thanks for a great book and great recipes.
zoe said...
March 4, 2010 at 8:49 pm
Hi Jocelyn,
Thank you for the lovely note, we are thrilled that you are baking so much! I’m especially thrilled that you are making the Montreal bagels!
The trick to getting a larger Ciabatta to bake evenly and with the right crust to crumb ratio is to make it long and flat. If you double the dough it should be double the surface area, making sure not to be too thick! I hope this helps.
Happy baking, Zoë
Diana Perry said...
March 11, 2010 at 9:19 am
I own both of your books and am now a bread addict. But I find that once I have two or three containers of bread dough in the fridge, I want a ‘cheat sheet’ to tell me all the things I can make with that dough, instead of having to skim each bread recipe. I know that typically after a new dough recipe are recipes to use that dough with, but sometimes a special bread has four suggested doughs. It would be great if they were all compiled in an easy to read chart so I could select and recipe and go to it. Does such a chart exist?
jeff said...
March 11, 2010 at 9:48 am
Diana: Chart doesn’t exist, it’s a great idea that’s on our long-term “to-do” list… Jeff
Kelly said...
March 11, 2010 at 3:36 pm
OMG, Havn’t been back here for a while, but I had to share – and then to find you were doing a flatbread book!
Here’s the scoop: came home from the playground with sleeping toddler, absolutely starving, but nothing in the fridge but a bit of leftover master dough made out of ultragrain flour (costco), some ham and cheese. not wanting to go through the rigmarole of firing up the oven – or waiting for the rest period, I hauled out the tiny george foreman grill, shaped a round squished it flat, swiped it with a bit of olive oil, and sat it on the cold grill, plugged it in and let the heating george do the work. I came back when I could smell bread and OMG it was really good – and FAST! I split it and filled it with ham and cheese – Sort of like a crusty panini/foccacia/nann (sp?)
What a find – you have to try this out – a whole new audience for singles/teens & dorm rooms!
Now I have cleaned out the bucket, I’m going to do a trial run of my hot cross bun recipe with your brioche, and I’ll report back how it goes. It’s getting to that time of the year again. I’ll post an update on that thread…
zoe said...
March 11, 2010 at 4:58 pm
Thanks Kelly,
What a very cool idea. Love the easy, fast and tasty creation! Here is a post about Hot Cross Buns: http://www.artisanbreadinfive.com/?p=571
Enjoy, Zoë
Kristina said...
March 20, 2010 at 8:09 pm
I have 8 children Should I bake two 1# loaves at one time? Or should I go for one larger loaf?
jeff said...
March 21, 2010 at 3:59 am
Kristina: Smaller loaves are an easier way to learn our method. When you first start, do the smaller ones. When you graduate to bigger loaves, the hint I’ll give you is to avoid really tall loaves; they tend to be more challenging to know when to pull them out of the oven so the center’s not underbaked.
But I make 4 pound boules all the time– just not super-tall ones. And very large flatbreads are no problem at all. Jeff
Shelley O. said...
March 26, 2010 at 6:25 pm
I love your recipes and can’t wait for the Pizza and Flatbread book. Please, please put a recipe for Alsatian Tarte L’oignon in it. Thanks!
zoe said...
March 26, 2010 at 8:34 pm
Hi Shelley O.
What a great idea, I’ll give it a try!
Thanks! Zoë
Carla said...
March 31, 2010 at 2:38 pm
Like everyone else, I LOVE both books and ALWAYS have dough in the fridg..mostly for pizza!
Will you have a recipe for Fry bread in the new book? We were just in Phoenix and had some for the first time…Oh..so good. I know..it’s fried..but it IS Native American!!
Thanks..
Carla
zoe said...
March 31, 2010 at 8:03 pm
Hi Carla,
I had my first fry bread this year and loved it. What a great idea, I will see about making a recipe with our dough!
Thanks, Zoë
Dina Hafiz said...
April 12, 2010 at 7:01 am
wooow ….i realy love the idea of the soups,dips,and salad. what a creative idea …coz now when ever i bake any of your breads i go and search my other cookbooks for dips or soups that match with the bread flavour.
i think (or i KNOW ) that if you managed to give good recepies you will have another bestseller.
thanks again……i hope you the best
Maria said...
April 12, 2010 at 9:01 am
Looking forward to your pizza-and-flatbreads book. I have both your books at home, and never realized how easy it is to make pita bread. Whole-wheat, no less. Thanks so much.
jeff said...
April 12, 2010 at 6:36 pm
Thanks Dina!
jeff said...
April 12, 2010 at 6:38 pm
Maria: Pita’s the most likely-to-be made bread at any given moment in my house.
Angela said...
April 14, 2010 at 4:57 pm
This concept has changed my life!!! I’ve got both your books and can’t wait for the next one!
I am having some problems with pizza not cooking all the way and having a raw/doughy center. The crust is really thin, close to the 1/8″ I’m using a pizza stone, tried at 500 degrees and at 450 (oven’s been tested). I’ve also pre-baked the crust for around 5-6 minutes (any longer and it overbrowns). Pre-baking has helped and I’ve ended up with a more beautifully browned crust, although it does remain a bit doughy. Do you have any other ideas?
Thanks!!!
Angela
zoe said...
April 14, 2010 at 8:16 pm
Hi Angela,
Are you using an oven thermometer? Is that what you meant by the oven being tested? If you are sure that the oven is right, based on an oven thermometer and not the oven’s gauge, then you may need to allow the pizza stone to preheat longer. It can take up to 30-40 minutes to get a thick stone up to temperature. I have been using the iron pizza pan and love the crust I get: http://www.amazon.com/Lodge-Logic-Cast-Iron-14-Inch-Pizza/dp/B0000E2V3X/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1271301311&sr=8-1
You want your oven as hot as it will go with your stone preheated on the bottom rack.
Hope that helps, Zoë
Maria said...
May 12, 2010 at 7:12 am
Still enjoying lots of pita!
For measuring out whole-wheat flour for the basic whole-wheat dough recipe, what would be the equivalent weight per cup of the flour? I ask because I’ve been reading where people get varying amounts of the flour depending on how they do the scoop-and-level, and I’d like to try my next batch measuring it out on a scale. Thank you.
Maria said...
May 12, 2010 at 7:17 am
Never mind my above question; I found the answer in your FAQ. Thank you.
Sheryl said...
May 12, 2010 at 3:57 pm
I guess this question would fall under the category of flatbread. A popular item in grocery stores now is a small, low calorie flatbread called a “sandwich thin”. I believe the brand is Arnold’s, although there may be others. It is a perfect sandwich size. Any ideas for duplicating something like this? I like the concept, but, of course, would much rather bake than buy these days. Thanks so much.
Sheryl
zoe said...
May 12, 2010 at 11:51 pm
Hi Sheryl,
I’ll look into the Arnold’s flatbread you are talking about and see if we can’t make one like it.
Thanks for the great idea! Zoë
Cathy L said...
May 21, 2010 at 4:28 am
I just picked up your Healthy Bread book and I’m drooling over the recipe for Stuffed Sandwich Loaf. I can’t wait to try it but I have a question. The recipe says to use any lean or enriched dough – but I’m not sure what defines lean or enriched in your recipes – help! Which dough do you recommend for this recipe?
zoe said...
May 21, 2010 at 5:45 am
Hi Cathy,
Lean doughs have no dairy, eggs or sweeteners. Enriched doughs are those that have any combination or all of those things added to them. My go to dough for these loaves is the brioche dough, which is pretty enriched.
Thanks and enjoy the bread! Zoë
KGMOM said...
May 21, 2010 at 6:12 am
I have been baking bread for many years, on and off. I have several recipes that I absolutely love. Is there a way to adapt my favorite recipe to your method? I really appreciate any help.
jeff said...
May 21, 2010 at 12:23 pm
KGMOM: Check out our FAQ on this question (“Traditional recipes: How can they be converted to the ABin5 method?”), just click on the tab above and scroll down.
Bethany said...
June 2, 2010 at 9:22 am
I’m quite excited about your third book coming out in 2011! I was wondering if you have stumbled across/plan to include a recipe for crackers in that book? Crackers are perhaps the most “flat” breads of all … but I haven’t been very successful at my attempts. Just curious if you have any resources to point me toward, or if you will be including a cracker recipe.
Thanks for all you do! Looking forward to the third installment!!
-Bethany
PS – I’m hoping for a more traditional cracker, not a cracker made from baked pitas..
jeff said...
June 2, 2010 at 12:38 pm
Bethany: Tentatively planning some crackers, yes. Jeff
Bethany said...
June 5, 2010 at 5:09 am
Jeff – Wonderful! You just sold your first book!
Tisha said...
June 15, 2010 at 7:35 pm
WOW! Exciting. I make pizza about once a week for our family night! I would like to know if there are any recipes in your Healthy Breads book that can be used for making bagels other than the one you provided. I’ve made bagels the old fashioned way. I like to make “everything” bagels and would like to know what you suggest for dough and the process. Thanks!!!!
jeff said...
June 16, 2010 at 4:33 am
Tisha: Any toppings can be put on any dough base. AB5 has basic white dough, HB5 uses the 75% whole wheat dough from that book’s Master, with rolled-in cinnamon-raisin inside. It worked well without drying out the dough as we did in the first book.
There’s a lot of flexibility in what dough you use– generally, it needs to be a little drier than the Master in AB5, either by using higher-protein flour, or by using whole wheat.
Mrs B. said...
July 31, 2010 at 3:47 pm
Just found your site last week and picked up the first book this week, have ordered the 2nd one. It’s going to be pure agony waiting for the 3rd book. Have been simplifying our lives, less boughten processed foods , more “natural” foods from home. Keep up the good work.
zoe said...
July 31, 2010 at 3:59 pm
Hi Mrs B.
Thank you so much for trying the breads! Please let us know if you have any questions along the way!
Enjoy, Zoë
Jamie said...
December 29, 2009 at 10:55 am
Wow! Flatbreads and Pizzas in 5 minutes a day! I’m signing up now! Fab book idea and I can’t wait!