Pizza

Pizza Margherita! (CONTEST IS CLOSED)

Today our new book is finally available and we couldn’t be happier to welcome Artisan Pizza and Flatbread in Five Minutes a Day into our happy family. We are so excited for you to get baking from it, so we’re posting one of our favorite doughs from the book. I have to admit it took us a while to decide which one to share, since our favorite seems to change with our moods. This Olive Oil Dough is fantastic for a thin crust, a thick crust and so many of our worldly flatbreads. No matter the technique you decide to try, you’ll love the results.

We like to make the classic Pizza Margherita, it’s the ultimate in Italian toppings. In fact, the colors resemble the Italian flag and the pizza was named for the Italian queen, Margherita, because she fell in love with it. Nothing but tomato, mozzarella, fresh basil and a drizzle of olive oil. So pure and so tasty.

We want to invite you to visit us while we are on book tour. To find dates and cities please visit our Events page. Hope to meet you! Continue reading

Apple Strudel Bread

It is apple season again, one of the best times of the year. In MN we are blessed with a bevy of apple choices, which makes baking so exciting. When I make a recipe with apples I like to combine them for flavor, texture and color. In HBin5 we feature apples in our Strudel Bread, which combines all the flavors of the traditional Viennese pastry, with the easy and speed of our dough. Roll the filling into almost any dough and you have a bread that shouts “autumn is here!” Anyone who loves apples will fall head over heels for this loaf.

My eldest son is going through a NO nuts or raisins phase, which I hope to break him of soon, but in the mean time, I bake without them for his sake. Usually this loaf would be made with both of those delicious additions and I highly recommend you try that version. In order to make the loaf more interesting without the nuts and raisins, I replaced them with a sharp cheddar cheese. The loaf was gone within minutes of the school day ending, so I know he appreciated the effort.  Continue reading

Monkey Bread – Brioche dipped in cinnamon sugar and caramel!

I have to admit that I have never made Monkey Bread before. My brother’s used to make it when they were younger, but I’d already left the house for college. My husband has even made it for my boys, but always when I am out of town, a father/son tradition. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store. You know just what I am talking about. This is perhaps why my husband only made them when I wasn’t around. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Luckily, my boys and their friends came home and saved me from eating the entire pan. Continue reading

New Video: Grilled pizza done on the Emile Henry Flame Top Pizza Stone

I promised a video to go with last month’s recipe for this fantastic mushroom and potato pizza from Provence (Rustic Wild Mushroom and Potato Pizza), a recipe from Artisan Bread in Five Minutes a Day.  I did it outside, on the grill with a stone, so here it is.  A few things:

  1. Grill temp: Though some of the stones say to crank the gas grill as high as it can go, we’ve found that pizza done this way scorches on the bottom before the toppings are hot.  I used about 500 degrees F by by grill’s thermometer (250 C).  Today I used the Emile Henry Flame Top Pizza Stone, which worked beautifully (give it a 20 to 30 minute pre-heat)
  2. Baking without a stone: That works too; follow the directions here if you want to go for a crisper, smokier effect.  We’ll have much more on that in our upcoming pizza book (pre-order on Amazon).
  3. Advantages of the Emile Henry stone: Really liked this product; one very nice feature is how light it is– much lighter than traditional ceramic stones or cast-iron.  Despite that, it retains and transmits heat just like traditional materials.  The glazed surface is easier to clean than the rougher traditional ceramic.  Also, unlike traditional, you can put this into the dishwasher after scraping it off.

Emile Henry USA provided its pizza stone for our testing but no other consideration.

Rustic Wild Mushroom and Potato Pizza Provencal

Well, we do have a pizza book coming out in October, so we can’t start putting those recipes up on the site.  But here’s one of my favorite from Artisan Bread in Five Minutes a Day, our first book (2007).  It’s never been on the web before, and it’s a gem of Mediterranean simplicity.  In the next several days, I’m going to put up a video of the gas-grill version of this bread, so check back– for now, here’s the oven version (though you can probably figure out  how to do this from our old grill-pizza posts—http://www.artisanbreadinfive.com/?p=846

http://www.artisanbreadinfive.com/?p=248

As you can see, if you choose portobello mushrooms, they’re dark, dark brown in the first place and as they caramelize in the skillet and on the pizza, they become almost black.  Don’t be alarmed– they aren’t burned.  They’re just developing intense flavor as the dehydrate a bit. Continue reading

Brioche Berry Pudding – something gorgeous for Mother’s Day!

berry pudding

This is a post I did a couple of years ago on Mother’s Day. It is bright, cheery and gorgeous, just the thing to make for mom,especially after such a long winter. We MN mom’s need a bit of sunshine!

Some things are worth a little more effort, right! Like a dessert for your mom on Mother’s Day.  This berry pudding is really very simple to make, but I admit it will take just a bit longer than 5 minutes to put together. Berry puddings are a slightly retro English sweet and I think they deserve a come back. Their drop dead gorgeous color comes from the dark berry juice soaked brioche, hiding a treasure of sweet, slightly drunken berries within.

You just can’t resist something this wonderful and if you have a bucket of brioche on hand it will go together really very easily. Happy Spring to you all! Continue reading

Another pumpernickel as cool weather baking yields to Spring

pumpernickel-braid-for-web2

As the cool-weather baking season starts to wind down (in Minnesota, I should add the word “mercifully”), I thought I’d reprise one of my favorite hearty cool-weather breads– pumpernickel.

The “black and white” pumpernickel/rye braid is a New York specialty that brings back fond memories for me. Mark Luinenburg’s photo above is downright savory; you can almost hear the caraway seeds crunching in your mouth.  Pumpernickel is a kind of rye, and we included a whole grain version in Healthy Bread in Five Minutes a Day, which also has a rustic Bavarian-Style pumpernickel based on the same dough.  Let’s throw together the recipe for this healthy and hearty dough… Continue reading

Cinnamon Rolls

I think my children love me just a little bit more now that I have baked these. The buns are made with brioche dough and layered with cinnamon sugar and just a touch of zest, whats not to love? You can add more to the mix, like nuts, raisins, a dash of cardamom, or just leave them simple. The cream cheese icing is the crowning glory and makes these breakfast treats completely addictive. I ended up making two batches this weekend, because of the demand and how easy they are to throw together. Continue reading

The Best Granola I’ve Ever Had!

granola

Thank you for all the wonderful pizza recipes, it is going to be very difficult to pick the winning combination to appear in Artisan Pizza and Flatbread in Five Minutes a Day. Jeff, myself and the editors at St. Martin’s Press will pick one and announce it next week. We will also announce the winners of the 5 signed copies of HBin5.

While we make our selection here is a post that originally appeared in 2008 about our granola from ABin5. Perfect Winter comfort food! Continue reading

Breadsticks from Whole Grain Dough! NEW VIDEO

Breadsticks are among the easiest and fastest things we bake, because you roll out a thin sheet, cut the sticks with a pizza cutter, and then it’s into oven, with no resting time needed– they go into the oven as soon as they’re cut.  Here, at long last, is the TV segment we did on this last February: