This cracker crust 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. Read More
Colin Quinn is about 1000 times funnier than we are! Return to TV/Video/Radio
Bread sticks 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! More on these beauties in The New Healthy Bread in Five Minutes a Day (2016), on page 293.
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…
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!
That video’s no longer available, but the recipe for this loaf is at this link.
Tis the season for all things festive! This holiday wreath bread is a very simple loaf that is gorgeous and will be the perfect addition to your holiday meal. Despite its impressive appearance I promise it’s easy to make. Check out the video from WMAR Channel 2 in Baltimore (the ABC affiliate) for a demo (click here to view).
Now for the Holiday Wreath Bread, and some Holiday gift suggestions: Read More
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 co-author, Zoe Francois, and,
b) …sent Rebekah Denn’s wonderful article in the Seattle Post-Intelligencer about our book!
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
Hope to see some of you this summer, we’ll be doing classes on our book and its recipes in Chicago, including the Tribune’s Printer’s Row Event (June 5-June 8), Seattle (June 19-June 22), and San Francisco (June 26-June 29). We hope to have some TV/radio/newspaper exposure as we did in Phoenix and in Atlanta in March (at Fox 5 TV News Atlanta, above).
More details when we know them! To keep track of our up coming classes please visit the Events page on this website.
From today’s review: “From all the fuss, you’d think that… Hertzberg had invented sliced bread, or maybe bread itself …delivers what it promises, which is a great gift to home cooks who have the desire to bake but worry that they don’t have the time or skill.”
Sylvia Carter, New York Newsday
