We’re back from Kansas following a terrific learning, baking, and video-shooting trip with our new sponsor, Gold Medal Flour. Many of you know that we;ve used Gold Medal flours for years. We even tested our books with them–they work beautifully and the loaves always turn out great. So we were thrilled to fly to Kansas with the Gold Medal team to visit one of their wheat growers and see their largest mill, and shoot a fantastic video.
Brioche is one of our favorite breads, and our recipe in Healthy Bread in Five has been a great choice for sneaking some whole wheat into our diet. But some of our readers who really need to limit their sugar and carbs have asked about sugar substitutes. After some research and tinkering this past week, I was happy to discover that NuNaturals MoreFiber Stevia Baking Blend can be swapped into our brioche recipe–in place of honey. So this is a no-sugar way to sweeten this loaf– and I’m guessing that it will work in any of our sweet recipes. Continue reading →
The Minneapolis Star Tribune did its annual feature yesterday on 50 “tastemakers” in the Twin Cities, and we were flattered to be in such great company. The food scene in Minneapolis and St. Paul is absolutely exploding and we’re so happy to be part of it: restaurants, breweries, markets—it’s all happening here. More from the article…
I am so pleased to be able to bring you English Granary-Style Bread today, a recipe we first published in Artisan Bread in Five Minutes a Day (2007). Frustrated! Two kinds of malted grain provide a slightly sweet flavor, even beery (?) flavor…
Thanks to our friends at iG publishing in Taiwan (Republic of China-ROC), Healthy Bread in Five Minutes a Day has appeared in Asia in Chinese translation (bakers in Taiwan, click here to buy at Eslite, or at Kingstone). This translation, the first ever for “Healthy Bread,” joins our existing overseas versions of the first book (Artisan Bread in Five Minutes a Day), one in Great Britain, and our first Chinese translation for mainland China.
And another Asian version is on the way– next year, a Japanese translation of “Artisan Bread” will be published in Tokyo by Rakkousha. We are told that Asia is the fastest-growing bread market in the world…
We recently did a fun interview for Costco’s own magazine (Costco Connection), which, we are told, would be one of the highest-circulation magazines in the US if it were classified that way. If your local Costco isn’t carrying our books, ask the manager to order them! Our interview and a recipe appear on page 58 of the April 2012 edition (click to view).
We are ready for warmer weather (50 degrees yesterday in Minneapolis!), and that means grilled pizza. There’s no better place for that than Phoenix, which is Minneapolis’s alter-ego– it’s pretty hot for indoor pizza-baking in the summertime (which is coming!). So we journeyed south a couple of weeks ago to do a demo of grilled pizza on the NBC affiliate down there– and soak up a little sunshine. We also taught again at Barbara Fenzl’s Les Gourmettes Cooking School. Thanks for an appreciative group, Barbara!
One thing to explain though, hostess Destry Jetton said that this was cracker-crust pizza on the grill–it’s not. Everything we showed in Phoenix was Neapolitan-style thickness, about 1/4-inch. We do have lots of directions for both kinds of pizza in Artisan Pizza and Flatbread in Five Minutes a Day.
(photos by Hubert Bonnet) Just this week Zoe appeared in Lavender Magazine here in the Twin Cities– in a terrific article on Minneapolis-St. Paul’s rising young pastry chefs. Above, she’s showing off her signature desserts, created for Tiliain Minneapolis, now one of the hottest tables in town. Zoe was showcased as “best-selling author, blogger, [and] rising celebrity chef…”(click to view the full article).
Thanks for being patient with my roasted red pepper obsession. Above, dropping the scorched peppers into a bowl to steam (see last week’s post on roasting your own peppers). But now the embarrassing part: I shot the video on a different day from pepper-roasting time, so I stuffed the fougasse with with tomato and cheese. So it’s really fougasse in the pizza margherita style. But you get the picture, or at least, the video: