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)…
Colin Quinn is about 1000 times funnier than we are! Return to TV/Video/Radio
Jeff and I wrote Artisan Pizza and Flatbread in Five Minutes a Day because we love pizza. So, when it came to making a video about the process, it had to reflect what a riot we have together creating these recipes. You basically can’t bake a pizza without creating a party, whether it is for a night in front of a movie or a big gathering of friends in the back yard. Pick the crust and toppings to suit your mood and within minutes you have pizza, lots and lots of fresh pizza. In fact, we invite you all to join us for a PizzaPartyin5 on November 15th, see below for more details.
We knew instantly who could capture the heart and soul of this project; Todd Porter and Diane Cu of White on Rice Couple. Their work is visually stunning and they have such a joy about them, which is captured in their images. When they said they would do this video with us, I danced around my kitchen, I haven’t stopped yet. We hope you enjoy watching the video just as much as we did making it.
Here are some more images that Todd and Diane captured the day of the video shoot. * Continue reading
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?
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:
You can mix our doughs in a big bucket with a Danish dough whisk, which is our standard, or you can mix in a stand mixer. Jeff and I tend to use the bucket, because it is one less thing to wash, but some people find that it is easier to make the doughs in a mixer and then transfer them. Either way produces wonderful dough, so pick your own way.
In the video I share a few tricks for mixing up Brioche that are even faster than what we wrote in the book. I love the taste of this buttery bread and the mini versions are wonderful because they take a fraction of the time to rest and bake. They make perfect soft buns for dinner or you can spread them with preserves for breakfast.
Well it is official, our readers are as obsessed about bread as we are. I know this because so many of you watched a video about dough rising! In fact, I did this post to satisfy the folks using our gluten-free chapter from Healthy Bread in Five Minutes a Day and their desire to see the dough in action. I mix up a batch, let it rise, shape and then bake it. Handling the gluten-free dough is very different then our other recipes, so I hope having a video will be helpful.