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.
See you Sunday…
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| by zoe, December 15, 2009
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!
Yesterday I was in Pittsburgh (go Steelers!) and mixed up a batch of Master Recipe dough with host Jon Burnett on KDKA-TV Channel 2 (the CBS affiliate). Pittsburgh’s awash in Steelers mania at the moment, 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 (like, baked in Minneapolis and 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 the TV 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.
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| by zoe, December 8, 2008 
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.
You can watch Zoë make the Holiday Wreath loaf and a Panettone on KARE11 Showcase Minnesota.
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).
Now for the Holiday Wreath Bread, and some Holiday gift suggestions: Continue reading
Hey, just wanted to let you know about two new opportunities to win free copies of our book. Click on these links to enter:
The Baltimore Sun interviewed Zoe and I just before Thanksgiving and ran our cornbread picture and all our wise words 
The Baking and Books blog: This is a marvelous site for all kinds of baking ideas, and it certainly goes way beyond bread.
The Culinary Institute of America (CIA) is a terrific institution; what can you say about a professional culinary school that:
a) … trained Artisan Bread in 5′s brilliant and creative co-author, Zoe Francois, and,
b) …sent Rebekah Denn’s wonderful article in the Seattle Post-Intelligencer about our book to all of its SmartBrief subscribers!
Click on the links to read… thousands of people have come to our site because of the Seattle article and the link to it from SmartBrief. Smartbrief is a wonderful thing to subscribe to, even if you’re not a food professional; you can do that from the 2nd link. And if you’re curious about our book’s other reviews, click here.—Jeff
(Here’s another great Mark Luinenburg photo that didn’t make it into the book). Zoe and I had a fantastic four days promoting Artisan Bread in Five Minutes A Day in Chicago, where we ate great food and took part in three fantastic events. We did an interview and demo with on-air personality Micah Materre on WGN-TV’s LunchBreak program, which aired in Chicago and all the cities that this Superstation broadcasts to; click here to see the video. We also met with WABC-TV’s food reporter, Steve Dolinsky, who’s already posted the podcast– you can listen by clicking right here (it may take a few minutes to download). We also did a dinner event at fabulous Powerhouse Restaurant, where Chef John Peters served up a fantastic menu for the ChicaGourmets club (pictures to follow). We’d hoped to teach a class at the Chicago Tribune’s Printer’s Row Book Fair event, but thunderstorms closed down the proceedings.
A highlight for me was cooking in Chef Peters’s kitchen. I felt a bit of an imposter, an amateur rattling around the pastry station with Zoe (who was very patient). We prepped all the bread for the ChicaGourmets event, and the speed and adrenaline of the kitchen became quite electric– it was a new experience for me, but old hat for Zoe. Everything turned out well, and Chef Peters honored us by requisitioning a baguette we’d made, using it for a tartine for the restaurant patrons who happened to be there that night as well.
(Bret, Suvir Saran, Zoë and some of the wonderful students at the last class we taught at Bret’s Table)
Come to Bret’s Table on June 11th and roll your sleeves up. We’ll be making dough and baking bread. It is a wonderfully intimate kitchen, decked out with great equipment and a glass of wine. Bring your ideas and questions and we’ll tailor the night to what you want to learn. This is the beauty of a class with only 10 students. If you bring your own 6 quart bucket you can fill it with dough to bring home and continue baking. Continue reading
