Thanks Jason! Return to TV/Video/Radio page. While we were shooting this segment with Jason, the Minneapolis City Pages was photographing us for its article on Jason, the hardest-working man in Minnesota media:
Fantastic segment on Fox-9 News yesterday with Tom Butler. Thanks Tom! Return to TV/Video/Radio page
This is one of the site’s most popular posts. Why? It answers many of the questions that you asked, with the answers incorporated The New Artisan Bread in Five Minutes a Day. Thank you all for making this new edition possible–readers are where the new ideas come from. If you’re having trouble getting this recipe to turn out the way you’d like, check out the troubleshooting tips on the FAQs page here.
For the Master Recipe…
The New Artisan Bread in Five Minutes a Day is available today, and we started our book tour today, in Minneapolis on KARE-11 TV (NBC). Our first TV segment ever was in the same studio, six years ago. Thanks, KARE-11, and thanks Minneapolis-St. Paul–everything we’ve done with these books started right here. More TV this week here at home, with a class at Cooks of Crocus Hill Wednesday evening. Check our events page for more.
WGN in Chicago isn’t your average local TV station–they’re syndicated to cable providers all over the country. We think it’s to satisfy expatriate Cub-fans! Return to TV/Video/Radio page
It’s not really braided. Here’s another, with savory fillings from an earlier post; same idea but with Spinach, Feta, and Pine Nuts.
The trick is not difficult, check out the video of how it’s done (recipe is below)…
The Recipe:
1 1/2 pounds (cantaloupe-sized portion) Brioche dough (can swap Challah dough from our first book for a lighter effect)
1/2 cup softened cream cheese or substitute almond cream (blend 1/2 cup almond paste with 1/4 cup softened butter, 1/4 cup flour, 1 egg, and 1/4 teaspoon almond extract in a food processor; freeze excess)
1/2 cup raspberry or strawberry jam or preserves
1 cup fresh raspberries or sliced strawberries
Egg wash (1 egg beaten with 1 tablespoon of water)
Sugar for dusting the top
Line a baking sheet with parchment paper or a silicone mat.
Roll out the dough into a narrow rectangle 1/8-inch thick.
Place the dough onto the lined cookie sheet. Cover the center third of the dough with the cream, jam, and berries as in the video.
Use a pizza wheel to cut about 12 strips down each side; each strip should be about 1/2-inch wide. Fold the strips, left over right, crisscrossing the filling. Allow to rest for 40 minutes (20 in a pinch).
Preheat the oven to 375F. Brush with egg wash and sprinkle generously with sugar.
Place cookie sheet in center of the oven and bake for about 35 minutes or until golden brown and bubbling. Can serve slightly warm.
And we have a savory version, with spinach, feta, and pine nuts…
Colin Quinn is about 1000 times funnier than we are! Return to TV/Video/Radio
OK, first the disclaimer, I did not bake the breads above. I photographed them in Dinan, France, where I bought and ate them with my family. I also need to admit that it looks like I bit the perfect tip off the baguette on the right (I did, on my walk back from the boulangerie–bakery). I’m just back, so I have baguettes on my mind; hence the little video of me baking a baguette outside on the gas grill just in time for a crazy heat wave near you: Click on “Read More” below for details.
Well, I had the best of intentions– really did mean to do a skillet-baked bread on a frozen lake right here in Minneapolis. It works perfectly, er, in the summer. On dry land.
As you can see, I ran into technical difficulties with my Coleman stove. Something about the temperature. Welcome to my winter.
So, back into the kitchen we went, where I decided to bake the flatbreads. In an oven. We’d toted along whole grain dough from Healthy Bread in Five Minutes a Day, and as you can see in the video, one real advantage of whole grain dough is that it yields to flattening very, very easily. If you’re going to try your hand at a pita or pizza without using a rolling pin, this is the dough to try it with (or even our 100% whole wheat dough). Whole grain doughs are lower in gluten than white-flour doughs, and in addition, the tiny jagged flakes of bran serve to cut the gluten strands as they form. As much as gluten is necessary, it can really slow you down when you’re trying to form a flatbread or pizza.
The more pizza you bake, the faster spring will come. Or something like that?
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.