Jill – GlossyVeneer said...
January 6, 2009 at 12:10 pm

What a great idea! I need to try this one.

And can I just say… I am sooooo excited for your next book. It can’t come fast enough!

Barb said...
January 6, 2009 at 12:36 pm

You guys AMAZE me, I’ll be crowing about this!

I hope I’m your BIGGEST fan! The ideas just keep rolling!

Jo said...
January 6, 2009 at 12:38 pm

ohhh goodness does this look yummy!

Congrats on getting through phase 1 Zoe… may your next step fly by smoothly!

*hug*

zoe said...
January 6, 2009 at 12:44 pm

Thank you all! We are so excited about the second book.

Enjoy your breakfast!

Cheers! Zoë

Elle said...
January 6, 2009 at 12:45 pm

Gasp! You’re a genius, Zoe! I can’t believe I’ve never thought of this. I really want this right now…

Looking forward to the new book!

Adrienne said...
January 6, 2009 at 12:49 pm

Whoa, that is GENIUS. I have a tub of peasant loaf in the fridge that will almost certainly become breakfast tomorrow.

Beth said...
January 6, 2009 at 12:53 pm

Wow, what a fantastic idea! I’m quite sure we’ll be trying this by this weekend. Or…maybe even for dinner tonight.

Marcia Cooke said...
January 6, 2009 at 1:11 pm

Wow, indeed! That might be my supper tonight!

ocd in the kitchen said...
January 6, 2009 at 1:11 pm

Zoe—I love it! As part of my new year’s resolutions, I need to make my life simpler—this will help!

Serious congrats on the new, upcoming book! Such an inspiration!

Kelly said...
January 6, 2009 at 1:22 pm

Yum! What a great idea. The only thing I’d do differently is scramble the egg first.

I’m definitely keeping this idea handy. It would make a perfect Sunday breakfast.

courtney said...
January 6, 2009 at 1:41 pm

Oh man that looks good.Wonderful wake up dish.

Amy K said...
January 6, 2009 at 1:56 pm

Looks delicious! I have both peasant dough and buttermilk dough in frig – one will be used in this recipe tomorrow or perhaps for supper tonight. FYI I used the peasant dough yesterday and made some wonderful baguettes (my current favorite bread shape).

Congrats on going to press – I will be counting the days until publication.

Karen said...
January 6, 2009 at 3:12 pm

I love baked eggs for dinner with a salad. Next time they’ll be baked in bread! Congrats!

Trisha said...
January 6, 2009 at 3:19 pm

These are gorgeous — that yolk is just the perfect amount of cooked. Always looking for fresh ideas for my kids’ breakfast.

Susan said...
January 6, 2009 at 4:29 pm

That looks like such a fun breakfast. Congrats on the new book – I hope the measurements include weights this time around.

Mandy said...
January 6, 2009 at 4:49 pm

What a great idea… tomorrow breakfast… my son cannot wait.. .and nor can I for your next book. In the meanwhile I love checking the website for new great ideas… Thanks!

javapot said...
January 6, 2009 at 5:48 pm

Looks good…I will give this a go soon, tks for sharing

yabatil said...
January 6, 2009 at 7:44 pm

i think this opens the way to a lot of different experimentations. i can see this leading to lots of yummy quick rustic tarts even pies. cheese n spinach, meat pies with mashed potato topping….jus let ur imagination go wild. (also lots of healthy fillings can be hidden inside from kids) nice one!

Dexie said...
January 6, 2009 at 8:31 pm

oooh, I’d definitely try this sometime.

jeff said...
January 6, 2009 at 8:41 pm

Wow, you’re all breakfast people (me too!). Someone asked about weights in the next book. Much back and forth on this; we’re going to include a table of weight equivalents in the “Tips and Techniques” chapter, so people who are interested in weighing ingredients can calculate out the numbers. But we opted for the simplicity and clean visual look of a single measurement for each ingredient on the list for each dough. Jeff

Joannie said...
January 6, 2009 at 9:37 pm

Congratulations on finishing the manuscript!

conrad said...
January 6, 2009 at 11:46 pm

thanks again for another great idea to try out. Count me in as another 5 min a day bread disciple waiting for the next installment.

Lu said...
January 7, 2009 at 7:09 am

This looks fantastic and a great breakfast for houseguests, too! MMMM.

TIV from Finland said...
January 7, 2009 at 8:42 am

Dear Zoe and Jeff, congratulations on your future book!! I´ll be ordering it for sure as soon as possible!!! Can´t wait!!:)One small wish: in the tips and techniques chapter could you please include also the most important Fahrenheit temperatures in Celsius!!I just cannot remember the equivalents and I always lose my notes of it on paper… Happy New Year to you you and your families!

Food, Glorious Food » Blog Archive » Bacon and eggs in toast said...
January 7, 2009 at 8:48 am

[...] From: Artisan bread in five minutes [...]

zoe said...
January 7, 2009 at 8:58 am

Hi TIV,

Great idea for the new book! I wrote a note to add that!

Thanks, Zoë

Susan said...
January 7, 2009 at 9:48 am

What a brilliant idea! Thank you, Zoe. I can’t wait to try this.

Congratulations on finishing the manuscript!

Marleen said...
January 7, 2009 at 10:55 am

Hi again…. I am sooooo hooked on this bread making method and will try the eggs in toast tomorrow. I was wondering if you have any suggestions for making whole wheat or multigrain english muffins? I’m still using store bought as I haven’t been able to duplicate their taste and texture with my homemade doughs. Thanks!

Cicero Sings said...
January 7, 2009 at 3:59 pm

I tried this recipe this morning using gruyere cheese and a bit of green onion. VERY good. Definitely a do again. Wonderful, how necessity is the mother of invention! Glad you had the necessity!

Doreen said...
January 7, 2009 at 4:44 pm

Those look delicious … I’ll be sure to give them a try soon!! My imagination also started going and I agree that this could be used for mini meat pies – etc … yumm… can’t wait to experiment some more!

Congratulations on the completion of the manuscript for your 2nd book … I can’t wait for it to hit the stores so I can purchase it!

Joy said...
January 7, 2009 at 4:48 pm

Omg…that looks so good! A friend directed me to your book and I cannot wait to get my hands on it and back bread. It’s been a frustration to say the least. To hear about a second book makes me more excited!

rho1640 said...
January 7, 2009 at 9:40 pm

well let me try this again at the current date instead of a year ago… I am really hoping that the fact that the USPS site says my book is out for delivery (after it sat in Jersey City for 5 days) means I will be getting it tomorrow – then to read and plan – I’m hoping my next week I will be able to play with this – broken right arm makes things difficult. Can you make just half a batch – only for easy of carrying in my left hand and getting it into and out of the fridge (lighter – maybe smaller container easier to use with one hand)

thanks

Mary L said...
January 7, 2009 at 11:03 pm

Great idea, I’m going to try this in the morning. I have a “presentation” question. I like take just out of the oven bread to others. I don’t put the hot bread into plastic bags, etc, because I don’t want the condensation dripping on the bread. I don’t want to use a paper grocery sacks. Just to ugly. So I have been using linen dishtowels to carry bread over. But I don’t get too many of the towels back. Any cleaver ideas to transport your great, baked bread? Love the book, too. There’s lots of flour between the pages

zoe said...
January 8, 2009 at 6:05 am

Hi Marleen,

Your timing is perfect, we just finished a book dedicated to whole grains and healthy breads. It will be out some time later this year.

So glad you are enjoying the bread!

Zoë

zoe said...
January 8, 2009 at 6:07 am

Hi rho1640,

I hope you book arrives soon. Yes, you can certainly make a half batch if that is easier on you. I hope your arm heals well and fast!

Zoë

zoe said...
January 8, 2009 at 6:11 am

Hi Mary L,

I give away a lot of bread and I use paper bags lined with parchment. You can pick up very inexpensive paper gift bags at party stores or a store like target!

Thank you for sharing the bread with so many people!

Zoë

Ally said...
January 8, 2009 at 8:56 am

We love eggs and toast in my house, I’ll have to try this, it looks fantastic!

Zoë and Jeff, congrats on all your success, I just had to tell you how much I’m enjoying baking bread! I had my parents over for dinner last night, and while I made so many different dishes, I think their favorite part was the bread!
My dad couldn’t get over how crusty it was yet still having the custardy crumb inside. It’s hard to find that anymore in a bakery.

I made little pizettas too (for appetizer), using the master recipe, half with a mix of arugula, red onion, tomatoes, olive oil, salt and pepper – the other half with carmelized onions and goat cheese. they were a big hit as well!

My mom said she’s going to start making it this way, she’s going to get the book now! She said she can’t wait to tell my great-aunt about it, because she loves home baked bread but has trouble kneading the dough because of arthritis, and of course this is the perfect solution!

Can’t wait for your next book! Thanks for everything!

jeff said...
January 8, 2009 at 9:34 am

Thanks for all the kind words Ally, so sweet of you.

Jeff

Betsy said...
January 8, 2009 at 10:33 am

I took this to the lunch step, I put in chicken pieces, cheese, a little mayo,and ranch dressing and some broccoli. lunch for one.
perfect

Pat said...
January 8, 2009 at 11:01 am

I’m eagerly awaiting ‘the book’ and the mail is late today, but I have a suggestion for this recipe…why not use the real bacon bits that Homell makes? I buy them in a large bag and made the bacon and cheese bread rolled up the other day and it was wonderful bread (like a sweet roll). They are great for seasoning and other cooking uses and save on the fat as well as time. A handful would make this an easy breakfast!

LJCohen said...
January 8, 2009 at 11:43 am

Yumm! I made this for myself yesterday for lunch. The dough had been hanging around for almost the end of its 2 weeks, so I had a sourdough egg sandwich.

Fabulous! One caveat–you need large muffin tins. I used smallish ones and made a bit of a mess. A tasty mess, but a mess.

LOL.

Pat said...
January 8, 2009 at 1:24 pm

I found that out too, LJ. Mine wasn’t a bad mess, but I made that same mental note. Also, the dough was thicker at the bottom so I believe it rose a bit making the whole cup a bit shallower.

Also, I spied my pepperoni when I got my eggs out and realized this could be made with a slice of it on the bottom and a bit of mozzarella on top. If one had a bit of sauce left from something else, it would be delightful with a drop on top when warm.

Ymmmmm!

zoe said...
January 8, 2009 at 2:04 pm

Hi Lj and Pat,

Great point about the larger muffin pan! This will not work with the mini ones at all.

I love your ideas for fillings too!

Enjoy, Zoë

Michelle C. said...
January 8, 2009 at 6:57 pm

Love the idea – we do a baked egg cup sometimes but have the toast on the side.

What a great idea – Pat’s pepperoni suggestion.

How about mini Chicago-style deep dish pizzas – some dough, top with mozzarella and maybe a little provolone, cooked Italian sausage or pepperoni, then chunky tomato sauce and a little grated parmesan all baked in muffin tins or ramekins?

rho said...
January 8, 2009 at 10:18 pm

a question on my yeast — I wanted to be sure it was still active – I keep it in the freezer – so I did a half cup of warm water (110) and put 1 tsp of sugar and 2 tsp of yeast in it and stirred it up a bit — I let it sit for 10 minutes — it didn’t have active bubbles but it had risen almost to overflowing the 1 cup measure and had a nice yeasty smell…. my kitchen could be a tad cooler than most also — do you think it will be ok — my book came in today and I am trying to organize myself to get ready to go….

thanks
rho

yabatil said...
January 8, 2009 at 11:15 pm

thats freaky cos ive had chicago pizza on my mind lately i saw it once years ago on a food show and it was so different to anything ive ever seen. they built up the pizza in an earthenware bowl greased with olive oil, starting with the cheese slices then whole mushrooms and then a chunky bolognese sauce topped with the dough brushed with olive oil. it was baked like this then inverted onto a plate so the base ended up on the bottom like the usual way. it looked really interesting n ive always wanted to try it. ive got a fresh bucket of master dough three days old (only b/c i hurt my hand) waiting for me in the fridge. hope it works out. not sure if im supposed to slit dough to release steam??

jeff said...
January 9, 2009 at 6:44 am

Rho: From what you describe, your yeast sounds fine.

Yabatil: This is baked with the dough on the bottom, not sure where you mean to slit the dough? Jeff

Barb said...
January 9, 2009 at 5:12 pm

MMMM – these turned out wonderful for me, and then I experimented further on the idea. I made some sort of Quiche inside the peasant bread dough things. I blogged it and have linked back. I can see so many great possibilities!

http://www.lalalime.blogspot.com

Thank you Zoe and Jeff!

rho said...
January 9, 2009 at 11:04 pm

shoot – sorry about that typing one handed I hit the wrong button from time to time

I mixed up my dough tonight – just as a precaution I put the container on a tray just in case of overflow

I can’t wait to try it – I think I will wait till Sunday though to give it a bit of time to bubble, simmer, ferment (what is the term??)

then the question is what to make?? Pizza, calzone, stromboli, egg cups hmmmmm does it sound like I might be craving something Italian

not to write a book – but hubby doesn’t love the tougher crisp crust – is there a way to get something between what I love and what he likes (softer)

thanks – I can see this is going to be fun – except I may need a new fridge to store all they types of dough I will want to try hehehe

yabatil said...
January 10, 2009 at 12:34 am

hi about the chicago pizza the way i saw it done was in an upside down fashion. it was built up opposite to the usual pizza so u start with the cheese and then end with the dough kind’ve domed over the top of everything then once baked u flip it over onto a plate so its right side up like the normal pizza. i just couldn’t remember if they slit the dough on top before baking? il try n take pics if it works out but am i the only one thats ever seen a pizza like this??

nads said...
January 10, 2009 at 12:47 am

hi i have fine semolina at home we usually use it for deserts is this the same as ‘durum flour’ or ’semolina flour’?

Nana said...
January 10, 2009 at 4:44 am

Simply DELICIOUS!!! It was our dinner yesterday (couldn’t wait)and we really loved them!

Congrats on finishing the manuscript!!!

jeff said...
January 10, 2009 at 8:00 am

Nads: Yes, durum equals semolina, but it’s usually finer-ground and works a little better in the recipes than flours labeled “semolina.” Sounds like you’ve got a fine-ground semolina though.

jeff said...
January 10, 2009 at 8:01 am

Rho, re-softer crusts. You can try painting the top surface with oil or butter, which softens things. Or use a lightly enriched dough? Enrichment with fat softens the crust. But there probably isn’t much of a middle ground here. Let us know what you think.

Banzai said...
January 10, 2009 at 8:56 am

Would there be a way to make these ahead for workdays?
Maybe freeze them? Then pop one in the microwave for “work breakfast”?

Love the book, bought five copies to give away for the holiday.

zoe said...
January 10, 2009 at 10:43 am

Hi Banzai,

I love this idea of making ahead and reheating. In my experience bread does not do so well in a microwave. Having said that, I haven’t owned one in several years and the technology may have changed. If you try it I’d suggest as little time as possible. Please report back and let us know how it goes!

Thanks for sharing the book with so many people!

Happy baking! Zoë

MAT said...
January 11, 2009 at 4:29 pm

Hi – We’ve been baking bread using this method for a couple months now and just discovered the website! Our kitchen is cool (we don’t go warmer than 65) so we believe that is the reason our loaves are fairly flat and very dense. We have been using two packets of yeast, though, so at least we have the correct amount, per errata. Any suggestions for getting higher and lighter loafs? We like the whole wheat and oatmeal. Thanks.

jeff said...
January 11, 2009 at 9:01 pm

MAT: go for a longer rest time, especially at 65 degrees. Try 90 minutes and see what you think. Other ideas are on http://www.artisanbreadinfive.com/?p=141. Let us know how you make out!

Also, be sure you’re using unbleached AP, not bleached, and not bread. Those throw off the water requirement. Jeff

abo gato said...
January 12, 2009 at 3:49 am

These are insanely good. Made them yesterday for breakfast. I am so glad I found out about this website. I had the book and loved it, but must confess that I never could get past the initial recipe because we loved it so much. Now that I found this, I made the brioche recipe and used it for these treats. I think now I am going to be as obsessed with the brioche recipe as I was with the first one. I guess I better go back through the book and start using some of the other recipes! Thank you so much and I am looking forward to the new book.

jeff said...
January 12, 2009 at 6:29 am

Glad you’re enjoying them, thanks for all the kind words.

Judy K said...
January 12, 2009 at 9:02 am

Zoe & Jeff-you guys are awesome! Every recipe and idea I’ve tried has been perfection. Can’t wait to see what’s up your sleeve in the new book. It is so fantastic to be able to get feedback from you two and other “breadies” who are using your ideas and sharing their own. I love this website and visit every single day to see “what’s cooking”. You guys rock. Thank you so much for changing the way I bake.

jeff said...
January 12, 2009 at 9:34 am

Glad to hear you’re a regular, see you back soon– thanks so much!

Mary Huggett said...
January 12, 2009 at 12:15 pm

Love, love the book! I made a Pineapple
soufflé Sat. w/5 slices of the basic bread recipe pg. 26. It was scrumptious. I have a question: In place of corn meal on the peal, can I let the dough rest on a Silpat and just lift the whole works onto the stone to bake? I make such a mess with the corn meal in my oven because the dough always sticks a little.

MAT said...
January 12, 2009 at 1:38 pm

Thanks for the suggestions, Jeff. Another question. When using the broiler pan for steaming, if I put it below the bread, the bottom doesn’t brown – if I put it above the bread, the top doesn’t brown. Has anyone else experienced this? What would you suggest?

zoe said...
January 12, 2009 at 1:46 pm

Hi Mary,

Yes, you can use a silpat to bake the bread, in place of the corn meal. About 90% of the way through baking you will want to lift the bread off the silpat and allow it to finish baking directly on the hot stone.

Enjoy! Zoë

jeff said...
January 12, 2009 at 1:57 pm

MAT: In general, if the loaf is high in the oven, the top browns (or burns) but the bottom’s pale. If the loaf’s low in the oven, the bottom browns (or burns) and the top’s pale.

My guess is that the steam pan’s position forces you to one or the other extreme for the bread’s position. Try to keep the bread near the oven’s center– it doesn’t matter if the steam is above or below.

Or try the shelf switcheroo– see page 21.

quartons said...
January 12, 2009 at 9:22 pm

That looks awesome. this book is changing our lives. can’t wait for the next one. keep it up!

dk said...
January 13, 2009 at 9:29 am

Wow, I know what we’ll be making for breakfast this weekend.

Just got my new stone after the last one got broke by a babysitter so I’m back to making bread like a madman.

Florence said...
January 13, 2009 at 9:58 am

I made these for breakfast for my boyfriend and myself today. Oh my, were they delicious. Of course, I relied on my (not so reliable) memory and started to grease the pan, then “remembered” that they didn’t need to be greased. So, two of them (greased) came out great, the other ones were a bit messy (but still so tasty). I used a mixture of muenster and havarti cheese and had to cook them a bit longer to get the whites to set up (by which point the yolks were more set than I like. My oven needs tinkering).

Also, I used the Master Recipe with bleached flour (it’s all I had!) and some whole wheat thrown in because I ran out of white. Such a delicious dough. I even used too much salt (again, relied on memory and used fine sea salt, not kosher) and was worried that it would retard the yeast too much, but it seems to be working beautifully (as long as I use unsalted butter on it). I decided to make the master dough to see if it worked before I took the plunge and bought the book. I’ll definitely be ordering the book today.

I just wanted to say how delicious this was, how much I look forward to getting your book (and I can’t wait for the one on whole grain baking) and how thankful I am that you guys have made such an informative and awesome website to help us out at home.

zoe said...
January 13, 2009 at 8:42 pm

Hi Quartons, Thanks!

Hi DK, I hope this stone lasts longer!

Hi Florence, Your baked egg sounds great! So glad you are enjoying the bread and hope you enjoy the book when it arrives!

Thanks, Zoë

Sue said...
January 14, 2009 at 2:58 pm

I love to bake bread and found the name of your book on the King Arthur website. I ordered it right away. It arrived yesterday and I had to try it. I made my first batch and since I keep a sourdough starter, I put in two tablespoons to the batch. I baked my first loaf today, and it was delicious. A slight tang, due to the sourdough. Since my son wants me to make pizza tomorrow I am going to make him personal pizza’s. I am sure he will love them. Thank you so much for this book, cannot wait for the next. Making bread in five minutes is truely a no brainer. Thank you, thank you!

Sue said...
January 14, 2009 at 4:03 pm

I made my first loaf of bread from the book today. There is a brief entry and photos on my blog if you’d like to look. I’m dead tired and need to double check, because I think I might have named the bread incorrectly. I made it circular and cut it at an angle going for a bit of Holiday Wreath, and wheat stalk look. I learned from this effort and will definitely make it again. The bread was a hit with everyone and I think several people will buying their own copies of the book.

jeff said...
January 15, 2009 at 5:02 am

Thanks Sue (both of you), your pix look great!

Tanya said...
January 15, 2009 at 7:59 am

LOVED this! My sister gave me the master recipe and your website. The first thing I made was the Eggs in Toast. My first try didn’t turn out so great because I didn’t cook them long enough. But this morning I made them and put spinach and chicken in the bottom, then beaten up eggs on top with a little goat cheese and it turned out almost like a quiche. It was sooo yummy. My 21 month old LOVED them and kept saying “ymmm good”. Thanks so much. I can’t wait to get the book!

Nate said...
January 15, 2009 at 11:55 am

Awesome and elegant. I wish I could be this creative with breakfast.

Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

Natashya said...
January 16, 2009 at 3:36 pm

Hi!
I have made two loaves so far with the master recipe and am very happy with the results. I just started to make the third and find that there is a lot of liquid in the bottom of the bucket and the dough is pretty slimy on the underside. (it has been 9 days since I started the dough) Have you come across this before?
I just used more flour, shaped two loaves to finish it up and they are rising on the peel right now.
I am an experienced home bread baker, but having lots of fun with your techniques.
If you could get back to me about what might have gone wrong or what I might change, I would appreciate it.
(again, the dough was fine for the first two)

jeff said...
January 16, 2009 at 4:36 pm

Natashya: Don’t worry about the liquid, just use a little more flour to shape the loaves. It’s normal, nothing to change.

Lynn said...
January 18, 2009 at 10:27 am

I do so hope that we who are students will be able to preorder?

jeff said...
January 18, 2009 at 3:30 pm

Pre-order is pretty good on Amazon.com once the new book is “official.” I’m remembering that the first become became pre-orderable about a month or so in advance. Maybe longer.

nads said...
January 19, 2009 at 4:23 am

hi i wonder if your dough can be used for pastries, particularly interested in pastizzi pastries.saw a really good video on sbs food.com (food safari) the dough is spread with butter and rolled….end up with lots of flaky layers. not sure if the yeast makes a difference. i used to make a processor danish pastry from ‘the greast scandinavian baking book’ would this work using the brioche dough? (this method simplifies danish and puff pastry making, no need to add butter to dough before rolling and folding. u add everything to the actual dough right in the begginning)
thanks

nads said...
January 19, 2009 at 4:29 am

by the way pastizzi are maltese ricotta cheesecakes

jeff said...
January 19, 2009 at 7:19 am

Nads: We use our brioche in situations where “laminated” pastry dough typically appears (see “Sunny-side Up Apricot Pastry”) in our book. The tradeoff is that you don’t get “lamination,” that flakiness you’re talking about. The yeast is no problem.

Just do it like we do in that recipe and I think you’ll be happy with it.

Felice said...
January 19, 2009 at 7:11 pm

I had the same “messy but delicious” problem as a few other bakers. I used the brioche dough and the family was split as to who preferred the eggs scrambled and who preferred them baked whole.

My question now, though, is exactly what volume should the muffin cup be to ensure that the eggs and cheese do not end up all over the oven floor? I just finished two days of soaking my greased, non-stick standard-sized muffin tins and was only able to get them mostly clean. Fortunately, my oven floor cleaned up much easier. I’d love to make this recipe again, but the clean up effort isn’t worth it as it stands.

jeff said...
January 19, 2009 at 8:44 pm

There really are only two sizes of muffin tins: “mini,” and standard (the picture has a standard-sized muffin tin– which is what you used). We got a mostly-positive response on this recipe and I can’t figure out why you had so much trouble.

Any chance the oven was too hot? Overfilled the cups with cheese? Super-large eggs? Did only the scrambled ones go over?

Felice said...
January 20, 2009 at 1:13 pm

The scrambled spilled over even worse – which I can understand. But no, the eggs were supermaket large eggs, and I weighed the 3 oz. of cheese on a digital scale. I even didn’t use all of it because the cups looked too full. The oven is a 2 month-old self-converting convection model, so I hope the thermostat is still correct.

The only thing that I can imagine is that I didn’t roll the dough thinly enough. The finished version didn’t seem too bready (again, the dough was scaled before baking so I know the amount was correct), though.

I’m clueless – but then again, I usually am.

jeff said...
January 20, 2009 at 1:46 pm

Hmm. Well, Zoe’s back in town, maybe she’ll have some ideas. Too-thick dough could certainly do it. Also, even the most sophisticated ovens can be off by lots, see what a thermometer says.

zoe said...
January 20, 2009 at 2:26 pm

Hi Felice,

Sorry to hear about the messy oven! I measured my muffin cups and they are the standard 4-ounce size.

I’d try rolling the dough out a bit thinner and possibly even stretching the part that is down inside the muffin cup. The thinner the dough inside the cup the less likely it is to push the filling out.

It sounds like everything else you are doing is just spot on to what I did?

From your note above I just want to make sure that you are distributing the 3-ounces of cheese over the 6 eggs and not using it all on one.

You could also try this in ramekins on a cookie sheet lined with foil. That way if anything did escape the cup it would be caught on the foil. A few other readers have tried this to great success.

Happy Baking! Zoë

Felice said...
January 21, 2009 at 7:07 pm

LOL. As awesome as 3 oz. of cheese per egg sounds to me, no, I divided the 3 oz. between the six eggs. It sounds like it really must just be an issue with the thickness of the dough. The gluten seemed a little overdeveloped and I really didn’t have the time for an autolyse. I’ll give the recipe a go again when our cholesterol can stand it.

zoe said...
January 21, 2009 at 9:43 pm

Hi Felice,

I agree about the cheese!

Zoë

Nina said...
January 22, 2009 at 11:10 am

I can’t decide whether to buy a Super Peel or an Epicurean peel – any suggestions?

Also, any events/demos scheduled for Northern California near San Francisco?

jeff said...
January 22, 2009 at 1:20 pm

Nina: Can you give us websites with those– haven’t used either so won’t be able to comment on the durability? I’ve always used the Sassafras peel that’s on our website’s homepage Amazon store. Basically we both like a wood peel, about a half-inch thick and 14 inches accross.

Our publisher sent us to San Fran/Bay Area this summer and almost certainly won’t send us again till the next book’s released (12/09): Healthy Bread in Five Minutes A Day. No guarantees even then; publishers are relying more and more on web-based promotion. We think the trips are worth it, especially when we can get on TV (see our appearance on “Eye on the Bay”: http://cbs5.com/video/?id=40338@kpix.dayport.com. We’re on at 12 minutes and 45 seconds).

Nina said...
January 22, 2009 at 1:59 pm

Thanks. Too bad I missed you at the Book Passage in Corte Madera last year. I’ll keep my eyes peeled (no pun intended) for appearances for Book #2 and I’ll watch the video from SF now.

Nina said...
January 22, 2009 at 2:22 pm

Square vs. round containers. Do you find that the round is easier to use to mix the ingredients?

Also, after you have used some of the dough and the amount in the container decreases, can you pick it up and move to a smaller container to save fridge space?

Great video from Eye On The Bay. I grew up on San Francisco’s sour dough bread and have the hips to prove it!

jeff said...
January 22, 2009 at 2:37 pm

Nina: I prefer the round containers because flour gets caught in corners– and yes, you can move to a smaller container, but try to be gentle with the dough so you don’t completely deflate it. It works out fine.

Glad you liked the video? Jeff

Nina said...
January 22, 2009 at 3:54 pm

Jeff – you can see the Super Peel at superpeel.com. (only available online). The Epicurean board is sold by Amazon and also in a few stores, Williams Sonoma – and Bed, Bath and Beyond (online only).

The reviews on Williams-Sonoma and Amazon for the Sassafras splitting and warping, put me off on that brand.

I posted on Chowhound and got several excellent responses for both the Super Peel and the Epicurean.

On Amazon, the Sassafras got a few negative reviews about it splitting and warping (if I remember correctly), which apparently that hasn’t been a problem for you or Zoe or you would have mentioned it.

The owner of Super Peel, Gary, is very easy to reach, by email or phone, and is very helpful and will answer all questions.

Based on that and the excellent reviews on Chow that I received, I have decided to order the Super Peel.

Nina said...
January 22, 2009 at 4:01 pm

Correction…The negative comments about the Sassafras were on Amazon. Williams Sonoma doesn’t sell it.

Sorry for duplicating the info in two different paragraphs

Nina said...
January 22, 2009 at 4:07 pm

Jeff – to see the Chowhound responses for the Super Peel and the Epicurean -

http://chowhound.com/topics/589409

Anonymous Coward said...
January 27, 2009 at 8:33 pm

In your new book, please index all the recipes in the book, or list them in the table of contents.

I made the spinach-feta after I came across it while reading the book. When I went back to make it again, I had to go through page by page to find it again. It isn’t in the index.

Thanks for a great book.

zoe said...
January 27, 2009 at 8:47 pm

Hi Anonymous Coward,

We recognize the short falls of our index and regret any frustrations it may cause. Trust me, we are more pained by it than anyone!

We promise the next book and future printings of this book will be much improved in this area.

The Spinach Feta Bread is actually one of the breads that did make it into the index. It is under Spinach, right after the “spicy pork buns.”

Thanks!

Zoë

Alma said...
February 1, 2009 at 12:28 pm

I bought this book for myself, but as soon as it arrived, my husband took it over. He’s been making lots of delicious bread, not good for the waistline, though. This morning to kick start Super Bowl Sunday off right, he made “Bacon and Eggs in Toast”. Needless to say it was delicious, and he may have started a new tradition. Looking forward to buying him your new book!!

jeff said...
February 1, 2009 at 3:14 pm

It’s OK he stole your book, the men should be making this for their wives anyway

Jeff

Christine Scordino said...
February 2, 2009 at 10:39 am

Can you freeze the bacon in eggs on toasts? This would be a great alternative to my husband eating pre made sandwiches every day.
Love the book, love the recipes. Keep up the good work

jeff said...
February 2, 2009 at 2:59 pm

It might be prone to freezer burn because they’re pretty small (lots of surface area). But I think it’s worth a try. Jeff

Patrick Durusau said...
February 3, 2009 at 10:32 am

A perfect method for making soft-boiled eggs. I have any number of “gadgets” but this really works! And the bread is great as well. I started with the Mother Earth News article and then graduated to your book. Ready to see the second one!

Patrick

zoe said...
February 3, 2009 at 6:17 pm

Welcome Patrick,

So glad you are enjoying the bread!

Thanks, Zoë

Jim Comer said...
February 6, 2009 at 9:58 pm

Hey Jeff and Zoe!

I made Bacon and Eggs in Toast this morning and ended up eating three. They were delicious with cheddar cheese, fresh ground pepper and eggs scrambled ere pouring them into the bread. I will certainly make them again.

Thanks a lot and keep up the good work!

Jim

jeff said...
February 7, 2009 at 9:12 am

Thanks Jim!

Sara said...
February 14, 2009 at 2:33 pm

I made a variation this morning and it tasted wonderful. Next time I need to be sure to roll the dough out a little thinner. It was to thick and puffed up so much the eggs slide out into the empty tins. Despite that faux pas, it was great. I put a little dab of pesto sauce in the bottom of the dough cup,then added some soft goat cheese and some goat’s milk cheddar, and of course, the egg. Wow, great taste sensation! I’ll be doing this again for sure!

jeff said...
February 14, 2009 at 8:54 pm

Sara: Love the pesto idea!

Peggy said...
February 25, 2009 at 12:07 pm

These are awesome and can made into a great dessert as well. We placed a small square of dark chocolate and about a quarter of a pear (raspberry in others)in some of the “cups” with a sprinkling of coarse sugar and chopped apples with freshly grated nutmeg, cinnamon, and coarse sugar in the last couple! Our boys ate them all at one sitting! They said they were as good as the desserts from the French bakery back in Ohio! A friend suggested a bit of cream cheese with salmon and a sprinkling of dill. Living in Alaska we have plenty of salmon available (just trade homemade jams for salmon caught by the neighbor!)

jeff said...
February 25, 2009 at 1:08 pm

Mmmmm. Very lucky to have neighbors like that!

Chris said...
March 2, 2009 at 11:42 am

I tried those last weekend. During baking the dough puffed up and pushed out all the eggs and cheese, making an utter mess of my oven. What did I do wrong?

zoe said...
March 2, 2009 at 8:06 pm

Hi Chris,

The culprit is most likely the thickness of the dough. You must roll it out very this, about 1/8-inch thick or it will puff too much and send your eggs flying.

Does this sound like it makes sense for what happened with yours?

Thanks, Zoë

Erin said...
March 20, 2009 at 7:08 pm

We had the same problem as many others the first time we made this — (extra egg filling into the empty muffin cups). But I really liked the thickness of the dough we had been using, so we just went out and bought a TEXAS sized muffin tin (or Mega Muffin tin)! Now it works like a charm. It’s also a bit bigger for making hardier snacks (like mini-pizzas and things) for my husband.

zoe said...
March 20, 2009 at 10:22 pm

Hi Erin,

What a fantastic idea! I have to get one and try it.

Thanks, Zoë

Tara said...
March 28, 2009 at 1:39 pm

A second book?! Be still my heart Ever since I bought your book this past summer, we’ve been in love with every receipe I try. My boys (4 1/2 and 2) actually fight over the bread slices and I caught my youngest using his toy airplane to scoop out dough(Granola Bread) yesterday!

Your book is simply amazing and I rave about it all the time to my friends. So we really have to wait until December for the next book, huh!

Ooh, and I make your granola once a week for my breakfast. I even donated a 6-month “granola-of-the-month” to my son’s school fundraiser last fall. Each month I make a fresh batch for the winner -thankfully she’s another school parent so it’s easy to deliver!

zoe said...
March 28, 2009 at 5:40 pm

Hi Tara,

I’m s thrilled you are making so much bread and the granola!!!

Our next book should actually be available in October and available for preorders on Amazon well before that.

thanks, Zoë

Tara said...
March 31, 2009 at 10:38 am

OCTOBER – thank you, thank you!

Peggy said...
April 1, 2009 at 7:48 am

What a great way to have breakfast! We love the bread made from this book. Our college-age son has been working his way through it, making delicious bread every few days. I originally bought two copies of the book, one for us and one for him. Last week I had to buy another copy for our other son. Thank you for sharing this easy way to make amazing bread!

jeff said...
April 1, 2009 at 9:22 am

Yeah, we need to get people under 25 to bake!

Beth said...
April 5, 2009 at 7:12 pm

We just made these for breakfast this morning. Wow! Good and fast. We are already thinking of variations. Thanks for all the great recipes and ideas.

Kathleen said...
April 6, 2009 at 12:04 pm

Just saw this idea while I was wondering what to do for lunch.

I was too impatient/lazy to roll the dough out, so just stretched it and stuffed it in a tin. Put some feta and a dollop of pesto, then about 1/2 a scrambled egg (the cup was too full to add the whole thing!). Well, of course the dough was too thick and the egg ran over into an adjacent cup, but the whole thing was wonderful – the extra egg was like a little frittata and the pesto and bread was amazing! I’m going to make these for the family soon.

jeff said...
April 6, 2009 at 2:23 pm

Beth: Breakfast–my favorite meal of the day.

Kathleen: I love doing stuff like this the sloppy way, there’s always a surprise in how it’s going to come out.

Obviously, I’m not the artist on this team!

MommaBlogger said...
April 29, 2009 at 9:29 am

I made these this morning, and they turned out great. My kids loved them and are begging me to make them again tomorrow. Very good idea

MommaBlogger said...
May 5, 2009 at 9:04 am

I just made a variation this morning and it turned out very good

I cooked up some frozen hashbrowns, just enough to soften the potatoes, added some cheddar cheese, some cooked Steak-Umms, scrambled the eggs, and cooked it up. I also halved the amount of dough so that I only made 3.

It turned out very good, but I was wishing I’d had hashbrowns with peppers and onions. This could definitely benefit

jeff said...
May 5, 2009 at 4:00 pm

Glad the recipes are working for you!

Caroline said...
May 10, 2009 at 10:19 am

A quick question/suggestion about the new #2 book: Can you list the bread recipe names in the table of contents. It’s hard to peruse the option by having to go page by page. Just a thought. Love the book!

zoe said...
May 11, 2009 at 9:05 pm

Hi Caroline,

Thanks for the suggestion!

Zoë

Ms. B said...
September 26, 2009 at 2:37 pm

Hey Jeff and Zoe!

My dad (in Ca – I’m in Tx) called me when he discovered your ABin5 book (he rarely initiates a call, so this was big!) because he knew I was starting to get into baking bread.

I was skeptical, but I put the master recipe together last night and made my first loaf this morning (using preheated cast iron skillets) and the resulting bread was AMAZING! I don’t have the book yet, but my 3 year old and I are going out on a date tonight, and will likely get it as we browse the book store after dinner.

Thank you so much for the wonderful, easy bread and ideas to boot! I’m thinking the eggs in bread will be a nice easy breakfast before church tomorrow morning.

God Bless!

Ms. B

jeff said...
September 27, 2009 at 5:09 am

Thanks for the great note, Ms. B…

Jeff

Marion (Finkler) Taylor said...
January 6, 2010 at 10:25 am

if possible, I’d love to see your posts tagged for SMALL BATCH, or INDIVIDUAL PORTION

One of the advantages of your bread buckets is the ability to pull off a bit of dough and make a single pizza, or a single egg in bread, or a single pita.

It would be handy if those type of variable-portion recipes/ideas could be found in one place.

Thank you and happy new year -

Marion (Finkler) Taylor said...
January 6, 2010 at 11:03 am

FYI – I used a bit of the challah dough for this, and baked it in a buttered Wilton mini round pans (ie, 4″ diameter), along with a bit of cheese, some roasted cherry tomatoes and an unbeaten egg. Baked it in the toaster oven. Worked perfectly.

zoe said...
January 6, 2010 at 2:54 pm

Hi Marion,

You can always make a half batch of the dough we post. They all halve or double very well. Any of the recipes that we create with the dough can be reduced to just one portion as well. We try to do an average size batch, using about 1-pound of dough, but you can always make them smaller if you wish. Just pull off the amount of dough you like.

Enjoy, Zoë

bridgit said...
February 10, 2010 at 6:52 pm

making this for friends on valetine’s morning with the beet dough. will report on my blog with the HBin5 group, but I’m so excited, I had to share!

zoe said...
February 10, 2010 at 9:10 pm

Oh wow, Bridgit that will be some amazing looking breakfasts.

Have you tried the beet bread on its own yet? It is very beety and I love it!

Thanks, Zoë

A-Man said...
February 21, 2010 at 3:17 pm

Creative idea! This is the way a breakfast should look like when you want to get more than enough engergy for the day.
Greetings from Germany

jeff said...
February 21, 2010 at 7:57 pm

A-man: Thanks for stopping in…

Lisa said...
June 16, 2010 at 12:10 pm

I can so see me doing this except placing a pre-cooked sausage patty in the bottom and scrambling the eggs. Who needs McDonalds!