To our ever-lasting joy, he really focused on bread; that’s where the conversation started. Long-fermented (like ours), and home-baked. Lots of whole-grain loaves are in Healthy Bread In Five Minutes a Day, most of our white-based breads are in Artisan Bread in Five Minutes a Day (which Amazon is heavily discounting at the moment). Michael, by the way, talked about the value of a little white bread now and then. Everything in moderation, including moderation!
In 2009 I was in Pittsburgh just before SuperBowl (go Steelers!) and mixed up a batch of Master Recipedough with host Jon Burnett on KDKA-TV Channel 2 (the CBS affiliate). Pittsburgh was awash in Steelers mania, and I couldn’t resist cutting a loaf of Pain d’Epi (wheat stalk bread) but calling it Pain du Football (page 41 in our book). I’m bringing this bread to a Super Bowl party because each individual roll is shaped like a football– well, something like a football. Perfect for dipping into chili in front of the game. Jon was disappointed that my baked bread was a bit stale (I’d had to bake it in Minneapolis and it was two days stale!) so he insisted on eating the RAW bread dough instead (he made me eat it too). Click here or on the video screen above to view theTV segment, this was great fun.
Have a look at Zoe’s post on Pain d’Epi(wheat stalk bread) for some nice shots of the cutting technique. Remember to cut at a very shallow angle with long-bladed shears, almost all the way through the baguette you form.
I just wanted to share a mind-blowing-adventure I had with Ina Garten. The Ladies’ Home Journal invited me and a few other food bloggers to attend Ina’s very first holiday cookie swap. I, of course, went with our bread books tucked under my arm, hoping Ina would be willing to add them to her extensive library. Being the consumate host, she accepted the books with utter grace and excitement. Ok, my real hope is that she will become a 5 minute bread baker! You can read all about my time at Ina’s house and see some behind the scenes, post champagne pictures at ZoeBakes. And, Ladies’ Home Journal is hosting a contest, which results in a lucky winner getting to have lunch with the Barefoot Contessa. She is delightful, so enter and I hope you win!
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.
This pizza is so thin and crackly that light shines through it! It’s much easier to achieve perfection with this Tuscan specialty than you might think. Plus, our TV segment in Charlotte, North Carolina, with former Saturday Night Live cast-member Colin Quinn.Continue reading →
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:
Zoe and I will be in select newspapers all over the United States this Sunday, November 14. Our flyer will have a Red Star Yeast coupon, and links to their site with video and both our Master recipes (whole grain and white). If we’re not in your city this Sunday, you can still see the video and recipes (but not get the coupon) at breadin5minutes.com.
We’ve been baking with Red Star for as long as we’ve been baking (40 person-years?), and have been doing events with Red Star for almost a year now– great product, consistent results, and available in many forms (packets, jars, and bulk all over the place). Check out my post about our neck-tag on the Red Star yeast bottles.
Here is a fun video Jeff and I made with Jennifer Samuel from Unplanned Cooking about the ever popular pizza-on-a-stick. This version was made with the whole grain master recipe from HBin5 with classic pizza toppings rolled inside. It is an easy, quick and healthy snack for kids after school or a great idea for your New Year’s Eve Party.
Thank you Jennifer for the use of your wonderful video!
Tis the season for all things festive! Here is a very simple loaf that is gorgeous and will be the perfect addition to your holiday meal. Despite its impressive appearance we promise it is easy to make.
We will also be doing a book signing at Cooks of Crocus Hill in Edina, MN this Thursday from 6-8:00pm. We’d love to see you all there!
Then on Friday December 12, Jeff appeared on Fox 9 News at 8:30 am, to mix up more Holiday favorites in five minutes, and he also appeared on WMAR Channel 2 in Baltimore (the ABC affiliate) to show the same breads (click here to view).