New Video: Grilled pizza!

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).

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!

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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

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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:

New video’s coming (on how to get steam into your oven); but we’re two weeks from manuscript deadline, so here’s a Roasted Red Pepper Fougasse…

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… …and I’m having trouble finding time to finish editing the video.  Zoe and I have two more busy weeks of last-minute editing for our pizza and flatbread book (which will be out in October of 2011).  I’ll get the new video up here as soon as possible (on how to get steam into your oven), but meanwhile here’s a re-print of an old post– on roasted red pepper fougasse– a gorgeous stuffed flatbread from France, which looks ahead to next year when we’ll be talking about flatbread all the time. Continue reading

Thanksgiving Cranberry Corn Bread – (Contest Closed!)

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It will soon be American Thanksgiving, so I thought I’d re-post our Thanksgiving Cranberry Corn bread.  It’s based on the Portuguese Broa style (page 82 in the book)—it’s our regular Master Recipe, but with 1 1/2 cups of all-purpose flour taken out and replaced with an equal amount of cornmeal.

Continue reading

Use your best bread for the best panini you’ll ever eat

Panini (singular panino) are mouthwatering Italian grilled sandwiches.  They’re closely related to the French “croque monsieur,” but they’re made with olive oil rather than melted butter.  You can put anything you want into them, so long as one of the ingredients is cheese, which ties the whole thing together.

Why not make them with the best bread you can find (your own of course)?  First make some bread from any lean dough (white flour recipe, or a whole grain version), then come back here to fire up the panini press (you’ll see in some of my pictures that I used a mixture of doughs).  One nice thing is that the bread doesn’t have to be absolutely fresh to make a crisp and crunchy panino, so this can be a great way to use up yesterday’s loaf… Continue reading