How & When to Swap Bread Flour for All-Purpose: Testing w/Gold Medal “Better for Bread,” and Announcing a Winner of the Books

People often ask us why we only used all-purpose flour (where we called for white flour) in Artisan Bread in Five Minutes a Day.  Why not “bread” flour, which is higher in protein and is often considered traditional in bread?  Well, not in all traditions!  French baguettes, for example, are typically made with lower-protein flour for a more tender, and less chewy crumb.  And we knew most of our potential book-users already had all-purpose flour in the house.  But sometimes, a stiffer dough is desirable, like when something really needs to hold its shape, like these wreath-shaped, well… bagels.  You can always swap bread flour into our recipes that call for all-purpose, just by adding a little extra water (details below).  And we’ll announce our contest winner at the end of this post… Continue reading

Our New Book: Shhhhhhh!

We are excited to announce that we are working on a new project, but sadly, most the details have to end there–our publisher will kill us if we say much about our new book, which should be out in the next 15 months or so. We can tell you that we spent a long, but fun week in Minneapolis with photographer Stephen Scott Gross, and that we worked very hard baking and cooking all kinds of deliciousness. Continue reading

Flatbread Sandwiches: Cool Kitchen, Hot Summer Meal

Here in Minneapolis we have been having a heat wave, and while grilling out can be a great way to keep the kitchen cool, some days it’s just too hot to even do that. So we came up with a quick and easy meal to help beat the heat, a dinner that just requires some stove top time and easy prep.

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Why You Need to Slash Loaf Breads Before Baking…

Couldn’t resist showing you this–I was doing a loaf bread on the outdoor covered gas grill, right on the grates (indirect heat), flipping at midpoint, for about 30 minutes total baking with both burners on low.  I figured that since it was being done on “low,” maybe I could skip the slashing.

Wrong! Continue reading

Farm to Table with Gold Medal Flour in Kansas, with fantastic video and our braided Danish recipe!

amber waves of grain

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.

 

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Stevia Herbal Sweetener Works in our Whole Wheat Brioche!

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

Taste50 Tastemakers of the Twin Cities!

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…

Healthy Bread in Five Minutes a Day is Released in Taiwan!

chinese translation of healthy bread in five

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…